Easy to Make Bacon Jam Recipe

The question isn't "What would I use bacon jam for?" The question is "What wouldn't I use bacon jam for?!'' The possibilities are endless, least of which is the perfect charcuterie plate. Imagine your spread of meats, cheeses, and pickles accompanied by bacon jam?! But don't forget about using it as a spread for those summer burgers fresh off the grill, or stuffing it inside pork chops, or making the perfect grilled cheese. Dessert can't be neglected either. You haven't lived until you've had this stuff over vanilla ice cream, or brownies, or a brownie sundae! Really, you need to make this. Your entertaining will never be the same. In fact, you can host an entire dinner party around this little item -- it'll be the jam (pun very much intended).

Image Credit: Jackie Dodd

Things You'll Need

  • 1 pound bacon, chopped

  • 1 tablespoon olive oil

  • 1 large shallot, chopped (about 1/2 cup)

  • 1/4 cup brown sugar

  • 1/4 cup balsamic vinegar

  • 1 teaspoon black pepper

  • 2 tablespoons water

Image Credit: Jackie Dodd

Step 1: Cook the Bacon

Cook the bacon in a saucepan over medium heat (slow and low) until most of the fat has been rendered. Remove bacon from the pan, allow to drain on paper towels.

Image Credit: Jackie Dodd

Step 2: Caramelize the Shallots

Pour out all but about 1 tablespoon of the bacon grease, add 1 tablespoon olive oil and the chopped shallots. Cook, stirring occasionally, over medium-low heat until shallots are caramelized, about 30 minutes (and up to one hour).

Image Credit: Jackie Dodd

Step 3: Add the Remaining Ingredients

Add the bacon, balsamic, brown sugar, black pepper and water to the pan, stir to combine.

Image Credit: Jackie Dodd

Step 4: Simmer

Simmer over medium low heat until the jam has thickened, about 20 minutes.

Image Credit: Jackie Dodd

Step 5: Puree

Add to a food processor and puree until desired level of smoothness (some people prefer the jam chunkier, others smoother). Store in the fridge until ready to use, heat slightly before serving.

Image Credit: Jackie Dodd
Image Credit: Jackie Dodd