Bacon Jam recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Meat and Seafood Bacon

Ingredients

2 pounds bacon, cut into 1-inch pieces
½ cup bacon drippings
2 large yellow onions, cut into very thin slivers
½ cup brown sugar
¼ cup garlic, minced
1 teaspoon ground cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup bourbon whiskey
1 cup brewed coffee
½ cup sherry vinegar
½ cup maple syrup
¾ cup ketchup

Nutrition Info

140.4 calories
carbohydrate: 9.6 g
cholesterol: 13.8 mg
fat: 7.7 g
fiber: 0.2 g
protein: 3.8 g
saturatedFat: 2.8 g
servingSize: -
sodium: 286.5 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes, drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings, cook and stir until soft, about 10 minutes. Stir in brown sugar, cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.

  2. Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.

  3. Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

Recipe Yield

1 quart

Recipe Note

This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!

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