Bacon Jam

So I had a lot of extra bacon, and with its expiration date fast approaching I didn’t want to let all that salty, smoky, fatty goodness go to waste. What to make? Bacon jam. And it’s AMAZING. Seriously, I’ve tried other bacon jam recipes before, but this one was a standout– I tasted it and immediately declared it one of the best things I’d ever made. It’s incredibly delicious, and while it may seem like a lot of work for a condiment, this is no ordinary jam! This sweet-savory spread (with a hint of spice at the end) goes on anything, from grilled cheese sandwiches (my favorite) to crackers and peanut butter.* Try it, you’ll wonder how you ever lived without it!

Exhibit A: grilled cheese sandwich on whole-wheat sourdough with gouda and bacon jam, fried in bacon fat. Be still, my beating heart! (or at least, watch out for your arteries!)

Bacon Jam (from Serious Eats)

Makes 1 cup (can be easily doubled)

1 pound bacon, finely chopped

1 small onion, finely chopped (about 1 cup)

2 medium cloves garlic, minced (about 2 teaspoons)

1/2 teaspoon red pepper flakes

1/2 cup brewed coffee

1/3 cup apple cider vinegar

1/3 cup packed dark brown sugar

3 tablespoons maple syrup

1. In a skillet or dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, 10 to 15 minutes. Remove bacon and all but 1 tablespoon of the bacon fat. Set bacon aside.

2. Add chopped onion to the pan, cooking until translucent.

3. Add garlic and red pepper flakes and cook for 30 seconds, then add remaining ingredients.

4. Bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add bacon back into pan at this point.

5. Reduce heat to a slow simmer and cook, uncovered, for about 45 minutes to an hour, stirring occasionally, until the liquid is syrupy.

6. Transfer to a food processor and pulse until it’s the consistency of chunky jam.

7. Store in airtight containers in the refrigerator for up to 4 weeks. Microwave for a few seconds before using– it’s at its best when slightly warm and gooey.

* So far I’ve also had it in savory bread pudding, on a cracker with brie, and as part of an omelette. Delicious every time. Oh, bacon jam, is there nothing you can’t do?