Bacon Jam

Martha Stewart in all her Martha glory came up with a bacon jam recipe. Her version called for coffee but I made a coffee free version and decided to make my bacon jam with herbal tea, Sweet & Spicy from Good Earth.
For all you skeptics bacon jam is not weird, it’s exquisitely full of flavor and crunch. It’s delicious and  I served it on top of brie cheese for our recipe exchange party last Saturday and it was a hit.
Bacon Jam 
  • 1 lbs bacon, cut crosswise into 1″ pieces 
  • 2 medium yellow onions, diced small  
  • 1/3 cup cider vinegar 
  • 1/3 cup packed dark brown sugar 
  • 1/2 cup pure maple syrup 
  • 3/4 cup Sweet & Spicy tea from Good Earth
  1. Cook bacon over med-high heat until fat is rendered and slightly browned.
  2. Transfer bacon to paper towels to drain.
  3. Pour off all but 1 tablespoon fat from skillet and add onions, cook until onions are translucent. Add vinegar, brown sugar, syrup, and tea and bring to a boil, stirring and scraping up browned bits from skillet.
  4. Add bacon and stir to combine.
  5. Transfer mixture to 6qt slow cooker and cook on high, uncovered until liquid is syrupy–about 4 hours.
  6. Transfer to food processor; pulse until coarsely chopped.
  7. Let cool, then refrigerate in airtight containers up to 4 weeks.

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