Monday, May 21, 2018

Bacon Jam Recipe

Every Spring we are lucky enough to be sent a shipment of vidalia onions from from the first crop in Vidalia, Georgia.  To say these onions are incredible is an understatement.  Mild and sweet, it is one of my favorite flavor profiles.  This year we made Bacon Jam.  It was our first attempt and it came out excellent.  The recipe is simple but takes some time and needs to be watched.  You made need to adjust times and heat settings to suit your own stove.  We found it took a bit longer and a slightly higher heat setting to caramelize the onions with the brown sugar.  In the end, though, you get a burst of delicious sweet and salty flavor that's perfect just slathered on a pice of fresh bread or toast.  Enjoy!

The Best Bacon Jam


1 lb. thick cut bacon
  • 2 extra large sweet onions, quartered and thickly sliced
  • 1/2 cup brown sugar
  • 1/3 cup strong brewed coffee
  • 1 tablespoon balsamic vinegar
  1. 1  Cut the bacon into half-inch slices and add them to a large frying pan. Don't worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium-high heat for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bit are ok.
  2. 2  Using a slotted spoon remove the bacon from the pan and set aside. Pour out all but 1 tablespoon of the bacon drippings and reserve for another use.
  3. 3  Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes. Add the coffee, 1/2 cup of water and the reserved bacon and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 30 minutes.
  4. 4  Remove from heat and stir through the balsamic. Taste for seasoning and salt if necessary.
  5. 5  Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature, these will disappear.
It is absolutely delicious.  Promise!

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