Easy Bacon Jam Recipe
Everyone fondly remembers with disgust and gratitude the "all things bacon" days of the early 2010s. For one thing, it's now considered normal to stick bacon in any recipe, including desserts like these bacon cookies or even funnel cakes. For another, there is bacon jam — a condiment that's now so mainstream, popular fast food chains like Sonic and Hardee's have added bacon jam-topped hamburgers to its menus.
Recipe developer Susan Olayinka describes this bacon jam recipe as "sweet, savory, and smoky with a hint of acidity from the vinegar." She explains that the balsamic vinegar "really adds a depth of flavor to the jam, and makes it taste even more delicious." While Olayinka agrees that bacon jam would be "great on top of a burger," she also feels it would be good on grilled cheese, or smothered on bread or crackers. You might also enjoy it with on top of steak, eggs, waffles, or even pizza.
Assemble the ingredients to make bacon jam
Besides bacon, you'll need canola oil, 1 red onion, brown sugar, balsamic vinegar, and water to make this jam. Olayinka explains that you can use white or apple cider vinegar instead of balsamic vinegar. Maple syrup or honey can also be used in place of the brown sugar. Olayinka mentions adding optional spices such as smoked paprika, cumin, or chili powder for some extra heat, or even tossing in chopped fruit like apples or pears.
Pan fry the onions and bacon
First, peel and finely dice the onion, and chop the bacon into small pieces.
In a hot skillet with the oil, pan fry the onions until translucent, about 5 minutes. Then, add the bacon and cook until crispy, but be carful not to burn it.
Simmer the jam
Stir the brown sugar, vinegar, and water in with onion and bacon. Bring the mixture to a simmer, and then let it cook for 10 minutes. Once reduced, turn off the stove, and scoop the bacon jam into a jar or container. Olayinka tells us that "This dish can be stored in an airtight container in the fridge for up to 2 weeks."
- 2 tablespoons oil
- 1 red onion, finely chopped
- 1 pound bacon, chopped
- 1 cup brown sugar
- ¼ cup balsamic vinegar
- 2 tablespoons water
- In a hot skillet with the oil, pan fry the onions until translucent, about 5 minutes.
- Add the bacon to the pan, and cook until crispy, about 5 minutes.
- Stir in the brown sugar, vinegar, and water, then let the jam simmer for about 10 minutes. Refrigerate the bacon jam in a sealed container.
| Calories per Serving | 175 |
| Total Fat | 13.0 g |
| Saturated Fat | 3.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 18.7 mg |
| Total Carbohydrates | 10.7 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 10.0 g |
| Sodium | 191.5 mg |
| Protein | 3.7 g |
