Bacon Jam Recipe
Make Bacon Jam Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bacon & Fat
Vegetables & Aromatics
Liquids & Acid
Sweeteners & Seasoning
Method
Bacon & Fat
- 1
Cook the bacon
Place a large skillet or sauté pan over medium heat. Add the chopped bacon and cook, stirring occasionally, until most pieces are browned and fat has rendered, about 10–12 minutes. Remove about 2 tablespoons of the rendered bacon fat to a small bowl (reserve). Using a slotted spoon, transfer the majority of the bacon pieces to a bowl, leaving about 1–2 tablespoons of bacon fat in the pan (or use the reserved olive oil if needed).
Vegetables & Aromatics
- 2
Sweat the aromatics
If pan is dry, add 1 tablespoon olive oil to the bacon fat still in the skillet and warm over medium-low. Add the diced onion and shallots. Cook gently, stirring occasionally, until soft, translucent and lightly caramelized, about 10–12 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Scrape browned bits from the bottom of the pan with a wooden spoon.
Liquids & Acid
- 3
Deglaze
Increase heat to medium. Pour in the hot coffee to deglaze the pan, scraping any browned bits into the mixture. Add the apple cider vinegar and water, stirring to combine. Bring the mixture to a gentle simmer.
Sweeteners & Seasoning
- 4
Add sugar and seasonings
Stir in the brown sugar, maple syrup, smoked paprika, black pepper, red pepper flakes (if using), and salt. Mix until sugar dissolves and everything is evenly incorporated.
- 5
Simmer to jam consistency
Return the cooked bacon pieces and about half of the reserved bacon fat to the pan. Reduce heat to low and simmer, uncovered, stirring occasionally, until the mixture is thick, glossy and jam-like — about 20–30 minutes. If it reduces too quickly or begins to stick, add small splashes of water (up to the reserved 2 tablespoons of bacon fat or a little of the reserved 1/4 cup water) to adjust. The finished texture should be spoonable and cohesive rather than soupy.
- 6
Finish and adjust
Taste and adjust seasoning: add a little more salt, vinegar for brightness, or brown sugar/maple for sweetness as desired. If you prefer a smoother jam, transfer portions to a food processor or use an immersion blender and pulse briefly until you reach the desired texture (some chunkiness is traditional).
- 7
Cool and store
Let the bacon jam cool to room temperature. Transfer to a clean jar and refrigerate. It will thicken further as it chills. Stored in the refrigerator, it keeps well for up to 2–3 weeks.