Bacon Marmalade

Spread bacon on toast
46 Ratings
100% would make again

To learn more about this recipe, click here to read the related story, "NoMad State of Mind," in Tasting Table's NYC edition.

Bacon Marmalade

Recipe adapted from "I Love New York" by Daniel Humm and Will Guidara (Ten Speed)

Yield: 1 quart (plus leftover pickled mustard seeds)

Cook Time: 25 minutes (plus overnight pickling for the mustard seeds)


Pickled Mustard Seeds

½ cup yellow mustard seeds

1 cup white balsamic vinegar

2 teaspoons kosher salt

1 teaspoon granulated sugar


3 tablespoons canola oil

1¼ pounds sliced bacon, cut crosswise into ⅜-inch pieces (about 3 cups)

2 medium yellow onions, finely chopped

2 medium carrots, peeled and finely chopped

2 celery stalks, finely chopped

2¼ cups apple cider

⅓ cup sherry vinegar

1 tablespoon maple syrup

1½ teaspoons molasses

5 teaspoons whole-grain mustard

1 tablespoon fresh thyme leaves, roughly chopped


1. Make the pickled mustard seeds: Bring a medium saucepan of water to a boil over high heat. Add the mustard seeds and cook for 30 seconds, then drain the seeds into a fine-mesh sieve and rinse under cold water. Transfer the mustard seeds to a medium bowl. In the medium saucepan, add the vinegar, salt and sugar and bring to a boil over medium heat. Pour the hot vinegar mixture over the mustard seeds and set aside to cool to room temperature. Cover with plastic wrap and let stand at room temperature overnight (or refrigerate for up to 1 week).

2. Make the marmalade: In a large skillet, heat the oil over high heat. Add the chopped bacon and cook until browned, stirring often, for 4 to 5 minutes. Reduce the heat to medium and add the onions, carrots and celery, cooking until the vegetables are tender, 6 to 7 minutes (do not brown the vegetables). Pour in the cider and the vinegar, increase the heat to high and cook until the liquid is thick, 7 to 8 minutes.

3. Stir in the maple syrup and molasses, cooking until the bacon looks glazed, about 2 minutes. Turn off the heat and move the skillet to a cool burner. Stir in the whole-grain mustard and 1 tablespoon plus 2 teaspoons of the drained pickled mustard seeds (save the rest for another use). Stir in the thyme leaves and cool to room temperature. Serve immediately or refrigerate in an airtight container for up to 5 days.

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