Savory and Sweet Bacon Jam

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Because there's no such thing as too much bacon, I present, bacon jam. This versatile spread can be used in a million different ways, and I can almost guarantee you'll wish you made more than one batch!

It's delicious on a variety of surfaces; sourdough bread, a cracker, a grilled cheese sandwich, a spoon…

I really wanted to keep it simple and bacon focused, so this recipe doesn't have a lot of extra bells and whistles. I've tried other recipes that have all sorts of ingredients in it, but none of them hit the bacon craving for me the way this one does. It's simple to make, and there's a pretty good chance you have everything you need on hand already!

Bacon Jam Ingredients

• 1 lb. Bacon, chopped
• 1/2 Small Onion, diced
• 2 Cloves Garlic, crushed
• 2 T. Brown Sugar
• 2 T. Apple Cider Vinegar
• 2 T. Maple Syrup
• A few sprinkles of red chili flakes

Bacon Jam Process

In a medium saucepan, cook the bacon over medium-high heat, stirring occasionally, until crispy and lightly browned.
Transfer the bacon to a paper-towel or paper bag lined plate to drain.
Pour off all but 1 T. bacon drippings.
Add onions, crushed garlic and chill flakes.Cook until onions are translucent.

Add vinegar, brown sugar, maple syrup and bring to boil, stirring and scraping up the browned bits.
Add the bacon back in a simmer on low heat until liquid is syrupy and thick, about 30 minutes.

Transfer to a food processor or blender and pulse.

Keeps in the fridge for 4 weeks, but it totally won't last that long.

Savory and Sweet Bacon Jam

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Ingredients

• 1 lb. Bacon, chopped
• 1/2 Small Onion, diced
• 2 Cloves Garlic, crushed
• 2 T. Brown Sugar
• 2 T. Apple Cider Vinegar
• 2 T. Maple Syrup
• A few sprinkles of red chili flakes

Instructions

1. In a medium saucepan, cook the bacon over medium-high heat, stirring occasionally, until crispy and lightly browned.
2. Transfer the bacon to a paper-towel or paper bag lined plate to drain.
3. Pour off all but 1 T. bacon drippings.
4. Add onions, crushed garlic and chill flakes.Cook until onions are translucent.
5. Add vinegar, brown sugar, maple syrup and bring to boil, stirring and scraping up the browned bits.
6. Add the bacon back in a simmer on low heat until liquid is syrupy and thick, about 30 minutes.
7. Transfer to a food processor or blender and pulse.
8. Keeps in the fridge for 4 weeks, but it totally won't last that long.
   

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