I love bacon. And really, who doesn’t? A friend and I even have a longstanding joke where we exchange bacon related gifts with each other on birthdays and holidays.
Bacon Jam first crossed my radar when Kevin made a dish with it on season 6 of Top Chef. It just sounded too damn good. I had found a recipe a while ago and aquired all of the ingredients, but it required 6-8 hours of occasionally stirring on the stove. And honestly? I don’t have that kind of time so it kept getting pushed to the back burner.
Flash forward to the extreme look of joy on my face when I opened the December 2010 issue of Everyday Food. My bacon jam dream was finally going to come true.
I served the bacon jam with some brie and mini toasts for a New Year’s Day Brunch, but it is equally as good slathered on a piece of toast and topped with a fried egg. I’m excited to try it as a topping on a burger and to stir it into some pasta. The bacon possibilities are endless.
Jalapeño Bacon Jam – slightly adapted from the December 2010 issue of Everyday Food Magazine
- 1 1/2 Lbs. Bacon, cut into 1 inch pieces
- 2 Medium Onions, diced
- 2 jalapeños, seeded and deveined
- 3 Garlic Cloves, smashed and peeled
- 1/2 Cup Cider Vinegar
- 1/2 Cup Brown Sugar, packed
- 3/4 Cup Pure Maple Syrup
- 3/4 Cup Brewed Coffee
Cook bacon over medium high, stirring occasionally until fat is rendered and bacon is lightly browned, about 30 minutes. Transfer bacon to paper towels to drain. Reserve 1 Tbsp. fat in skillet and add onions, jalapeños and garlic. Cook until onions are soft and translucent, about 6 minutes.
Add vinegar, brown sugar, maple syrup and coffee. Bring to a boil while stirring with a wooden spoon, careful to scrape up the browned bits from the bottom of the pan, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a slow cooker and cook on high, uncovered, about 4 hours until syrupy.
Using a food processor (I used a Magic Bullet), pulse until coarsely chopped. Let cool.
Refrigerate in an airtight container for up to 4 weeks.
Make sure the fat is completely rendered before removing bacon from the pan. I didn’t let it render enough, and it added 2 hours to my cooking time.
I found it strange to keep something uncovered in a slowcooker, but it helps to release the moisture in the food, turning the bacon mixture into a syrupy consistency.
The jalapeños were not very hot, but they added a great smokiness to the jam. If you prefer your jam with more heat, leave some seeds in.