Bacon Jam

Everything is better with bacon.

A favorite local restaurant of our makes bacon pepper jelly that I just can’t get enough and that began my search for how to make it at home. This recipe isn’t the same as the restaurant, but I love it just the same.

Bacon Jam

adapted from Martha Stewart

  • 1lb uncooked bacon
  • 2 medium yellow onions diced
  • 1 red bell pepper diced
  • 1 jalapeno diced
  • 4 cloves of garlic minced
  • 1 cup dark brown sugar
  • 1/4 cup real maple syrup
  • 1 cup brewed coffee
  • 1/2 cup apple cider vinegar
  • 6 4oz. jam jars with lids

First we need to cook the bacon. I prefer doing it in the oven, but if you prefer the skillet then do what works for you.

Bacon Jam

Let the bacon cool and reserve 2 tablespoons of the grease that cooked off.

In a skillet, pour in the bacon grease and add the onions, bell pepper and jalapeno. Cook until the onion start to become translucent in about 10 minutes. Add the garlic and cook for about 3 minutes.

Next add the sugar, syrup, coffee and vinegar. Bring your concoction up to boil. Chop up your cooled, cooked bacon into 1 in. bites. Add the bacon.

You can leave the mixture in your skillet on medium low or put into a slow cooker uncovered for 4 hours. For both methods, the jam should cook at least 4 hours and can cook as long as 6 hours. Stir occasionally.

The jam is still going to seem very thin or watery even after the 4 hours are up, but don’t worry it will firm up when it cools down. After 4 hours, turn off the heat and let the jam cool for 15 minutes.

Once the jam has cooled some, pour into a food processor and pulse 5 – 8 times.

We are not going to officially can the jam, but the jars and lids should be sterile so be sure you boil them in hot water for at least 10 minutes before you spoon in the jam. Having the jars hot will also prevent the jars from breaking when you pour in your jam.

When your jars are ready, spoon in the jam leaving about 1/4 inch head space. Close the lids and let the jam cool for another 30 minutes before you store them in the refrigerator.

Jam should last 4 weeks in the refrigerator.