Bacon Jam.

Bob found this recipe and thought it looked good…well, duh!!  Thanks to for the recipe.


  • 3 pounds bacon
  • 4 large yellow onions, peeled and thinly sliced
  • 8 cloves garlic, smashed with the flat side of a knife or a pan and peeled
  • 1 cup cider vinegar
  • 1 cup packed light brown sugar
  • 1/2 cup maple syrup
  • 1 1/2 cups very strong brewed black coffee
  • 1 teaspoon freshly ground black pepper


  • Cut the bacon slices into one inch strips.
  • Add the bacon to a Dutch oven over medium-high heat.
  • Cook the bacon, stirring frequently, until the bacon is browned.
  • Use a slotted spoon to transfer the bacon to a paper-towel lined plate.
  • Drain all but 2 tablespoons of the bacon drippings (save for later use if you like!).
  • Place the Dutch oven back over the medium-high heat and add the onions and garlic.
  • Stir well and reduce heat to medium.
  • Continue to cook for about 8 minutes, or until the onions are mostly translucent.
  • Add the remaining ingredients, stir well, and drop heat again, this time to low.
  • Bring to a boil, stirring frequently, and boil hard for two minutes.
  • After two minutes, stir the browned bacon into the onions and liquid.
  • Simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out.
  • When the onions are meltingly soft and the liquid is thick and syrupy, remove the Dutch oven from the heat and let stand for five minutes.
  • Transfer the contents of the Dutch oven to the work bowl of a food processor that has been fitted with a blade.
  • Fit the lid in a place and pulse several times or until the jam is a spreadable consistency.
  • Scrape into a jar or a container with a tight-fitting lid.
  • Store in the refrigerator for up to one month or in the freezer for up to six months.
  • Can be served cold, room temperature, or warmed.


  • Well, I haven’t actually put it on anything yet, but licking the spoon sure was a treat!!  Really, just looking at the ingredients, you can’t go wrong.  Put it on a burger or sandwich, a baked potato, add it to some broccoli or green beans, mix it with some pasta….the ideas are endless 🙂
  • I didn’t have any fresh garlic on hand so I substituted garlic powder.  Today I learned that 1 clove of fresh garlic equals 1/8 teaspoon of garlic powder.
  • You’d think that frying all that bacon would create enough grease that you wouldn’t even have to touch the pan while it cooked, but it really does stick.  Stirring often is important in the initial stage.
  • It isn’t hard at all to make, but it is a time investment.  It took at least 45 minutes just to cook off the bacon; then the remaining simmer time was a good 2-3 hours until it really got syrupy.  You don’t have to linger by the stove the whole time, but it’s important to check every 15 minutes or so to make sure it hasn’t dried up and give it a good stir.
  • I halved the recipe.  3 pounds of bacon sounded like a huge amount.  It really does cook down though.  Since you can freeze it, I think if I made the mess again it’d be worth making the full amount (or even doubling it).

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