I first heard about this rather bizarre concept from the blogger Morta Di Fame (meaning literally dying to eat, a concept I can wholly understand). She linked to a recipe for Bacon Jam which was originally a product that a company called Skillet Foods makes and sends around the United States. Knowing that I’d have no chance of getting my greedy paws on a jar I simply daydreamed about it and for every day since I saw it, I’d think about it. I’d eat eggs and think “This would go so well with that Bacon Jam” and eat some slices of tomato on sourdough and think “Something is missing, I think it’s bacon jam!” and I became somewhat of a food stalker thinking about it day and night until I got my hands on some double smoked bacon and the rest as they say, is eating history.
I should add this obsessiveness to my next10 or 12 Things You Should Know About Food Bloggers. Sometimes, when we hear of a recipe, we just cannot get it out of our minds and it preoccupies our thoughts for all waking (and sometimes sleeping) hours. We suddenly won’t rest until we do this recipe. And you may know that Bacon is my Waterloo. I give up and surrender my worldly possessions to this smoked meat.
I cooked it for two hours, watching the shade go from pink to a dark, glistening brown and then pulverised it in the food processor and tasted it. It was fabulous. I’ve developed this rather annoying habit of High Fiving people (which worries me somewhat as I wonder if it goes along with speaking about yourself in the third person) and if I were anyone else around I would have High Fived them. This was good stuff indeed. I don’t know how it compares with the Skillet Foods Bacon Jam as I’ve never tried it but this is good on it’s own and doesn’t need to be an imitation.
You can do this with regular bacon but smoked or double smoked bacon is best to convey the bacon flavour but it is by all definitions delicious. if you use regular bacon the addition of liquid smoke might be a good idea to replace the smokiness. Sweetish (it is after all a jam) and spicy (although the spiciness can be adjusted to your taste) the savoury goodness of it and the versatility meant that after 4 days, the jar of this bacony friend was depleted. During this past long weekend I asked Mr NQN what he wanted every day for breakfast and the answer was: “That Bacon Jam”.
So tell me Dear Reader, do you get obsessive about recipes or food items? If so, what food was your latest obsession?
Bacon Jam
An Original Recipe by Not Quite Nigella
- 500grams/1 pound smoked bacon (or use regular bacon and liquid smoke)
- 4 cloves garlic, chopped
- 1 medium brown onion sliced
- 3 tablespoons brown sugar
- Tabasco sauce (according to taste)
- 1 cup coffee
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- Black pepper to taste
- extra water
1. In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.
2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
After 5 minutes of cooking
3. Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
After 30 minutes-1 hour of cooking
After 2 hours of cooking
4. When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.
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253 Comments | Add your own
This is really interesting. I’ve never heard of this before, but will add it to my growing list of bookmarks!
And I know absolutely what you mean about obsessions.. I’m the same though it’s usually not with recipes, but just random food cravings that pop into my mind (that I subsequently MUST have). Lol.
Wow interesting recipe- the addition of coffee threw me for a minute, but I can see how it adds to the overall flavour. I have seen this for sale on foodzie.com and have been wanting to try it since spying on there.
Oooh! This sounds interesting! My husband and brother love bacon so I’m sure they’d like this, even just for the novelty value. I guess you can buy things like potted ham etc so it’s not that ‘out there’!
OMG, that must be so scrumptious! To die for!
Cheers,
Rosa
Oh dear. What have you done? I think it is lucky I don’t have a food processor yet.
Oh dear lord, I am SO making this for my hubby and my Dad! Hubby has an un-natural affection for liquid smoke anyways! xx
sounds so good……
hi five it. (virtual hi fives are just not satisfying)
Ohhhh, NQN! I heard about this and had forgotten about it until I read your post today. Now I suppose I will have to try it, loving all things baconish as I do…And yes, I do obsess over some recipes until I can try them. Sometimes they are keepers and sometimes they are just do-oncers and then forgotten. But I do understand the obsession!
It’s bacon. And it’s jam. And there is coffee in it! I’m so there…
How about that – I have never heard of bacon jam before. Looks good. I do get obsessed about making particular things – it used to be macarons, but I have done that now, so it is now monkey bread and the Zumbo mousse cake (home-style without the spray gun – I have seen a number of bloggers do it already).
Thank you, thank you, thank you, Lorraine! I had no idea this existed. Americans don’t let anything stand in the way of yumminess!
As an aside, I fell in love with crispy bacon, US style, and now limp bacon leaves me so not interested. I bake the strips in the oven in a roasting pan at 200C (fan-forced) for 15-20 minutes. I start checking it at 15 minutes because the difference between perfect and burnt is seconds. Now, that makes for a drool-inspiring BLT.
God bless America! This is just completely insane and yet, I’m sure it is some kind of wonderful…
That is just so weird yet wonderful. Just what I need, another recipe to buzz round my brain! I hear you loud and clear about the “food-stalking” thing.
This is great! I will definitely try this out. jam and bacon! what can go wrong?
Oh my! It’s a porky heaven!
Saving this recipe for my next holiday x
That sounds perfect on toast – like a meaty chutney.
Have you had Mr NQN’s cholesterol level checked recently? hehe… This looks delicious and addictive! How long does it keep for?
OH. MY. GOD.
This is getting made TODAY!!!!! My mouth is watering. I too adore bacon. It’s probably the one reason I could never be vegetarian.
BB
Clearly it’s bacon day amongst the food bloggers. I just read Grab Your Forks bacon cupcakes and now this.
My boyfriend also has an inappropriate high 5-ing habit. I think his may have stemmed from Borat. Sometimes I’m just like “No. This is not a high 5 worthy moment.”
This sounds amazing Lorraine! Definitely a must try!
This would be perfect when you want something savoury on your brekky toast and Vegemite is too salty. By the way, did your home smell like a smokehouse after the cooking? Worth it, I think.
BACON JAM!!! This is certainly a dream come true – and a dream I never knew that I had..
I love jam, and making all sorts of things into jam, green tomatoes, red tomatoes, pumpkin, wild blackberries and wild figs (I am very lucky to have a small property in the country) But bacon has been one of my favourite things ever since my father would make me crispy bacon sandwiches for breakfast… This has now become my obession until I make it and try it for myself – Thank you so much for creating such a unique food blog
OMG I love it!!! I sooo want to try hahah! Along with baconnaise and squeez bacon mmmmm
thankyou for an interesting recipe. this looks delicious and and doesnt look too complicated to cook. will certainly give it a try.
Well, here is an amazing recipe for bacon lovers. My son has an enduring devotion to bacon but since he also decided to go vegan he’s been using bacon salt on everything! Too bad, I would love to make him this jam!
OOooooooohhhhhhhhhh! Gosh! for one minute, before I hit the complete story link, I thought we were without a recipe! Panic-striken. How do the Americans do this kinda thing? Yummmm. I’m gonna try it in the slow cooker. Yet again, thanks.
That looks SUPER awesome (although a bit disgusting at the same time I must admit). I’m a little apprehensive how long this would keep in the fridge too…
My latest obsession is mussels. But since discovering my cholesterol is quite high, I’ve turned my sights on crudites. I have no idea why… But I keep craving baby carrots, broccoli flowerettes and cauliflower heads with vinegarette.
My oh my, it’s things like this that make me wish I still ate pork bacon. I do eat turkey bacon, but sadly I doubt the result would be the same. Enjoy it for me Lorraine!
Thanks for sharing this recipe! It looks great, probably tastes and smells heavenly!
I was already obsessing about bacon as we are on holiday in Malaysia where bacon is but a beef or turkey product. Now I’m COMPLETELY obsessing about bacon. Thanks a lot!
BTW had a great dinner at the Gulai House at the Datai Hotel in Langkawi last night. The local scallops and prawns on lemongrass with a tamarind sauce were to die for!
Oh, wow, a bacon jam! That sounds awesome, definitely a must try!
Definitely understand the obsession with recipes from the first time I tried Creme Brulee at a PA’s lunch some 17 years ago, to the affogato I had for dessert on Hamilton Island whilst on our 1st anniversary 12 years ago & wanting to replicate it for a dinner party, calling the Restaurant to ensure I was using the right liquor! The list goes on and on, Pasta al’cartoccio in Amalfi whilst on honeymoon, we kept on going back to have the same dish 5 times in a week….the waiter understanding our obsession told us the ingredients @ 100mph but I managed to jot it down – we returned 5 years later just for the pasta it was sooo good, cornmeal lemon cakes, Sgroppino from Icebergs – thank god for Google though I can find any recipe I just search and search until I find the right one…..Part of the fun of cooking….With regard to bacon jam – sounds amazing am definitely going to try it this weekend!!
I’ve never tried this before but I love bacon , so I’m sure this would be even better.
My obsession…….food in any shape or form, reading about it, cooking it, sampling it..lol I love Degustation menus because you get to try lots of yummy food and I love the surprise element and the delicate way it’s presented.
OH MY FREAKING GODDDDDDDDDD
THIS IS GOLD LORRAINE!!!!!
Who would have thought you could make BACON JAM!?!?! i want this on myyyy breaddd! I could see you marketing this product its such an interesting and brilliant concept that would make people go “i wanna try it!”
And it has coffee in it?? Im really curious in terms of the flavours.
i’d never heard of it till now, but that IS an excellent idea.
Ohmygod.
I’m speechless.
HIGH FIVE!
We are kindred spirits, indeed. I have been wanting to make,eat or otherwise get my hands on some bacon jam from Skillet Foods ever since I read about it several months ago. I will definitely try your recipe.
OMG…you really know how to get me thinking about things I would have never even considered…this is sooo cool!
There is absolutely nothing that cant be improved with the addition of bacon…..
And I mean nothing
first thing that came to mind was if bacon jam was sweet or salty? heh.
something really different. savoury!
i shall use this on my pizza
When I was over in the states they used to drizzle a good amoung of maple syrup on bacon. I can only imagine how good this bacon jam would be.
You are a flippin genius. Im sooooo eating this for breakfast on Sunday
Put it on an egg cooked any way add a carb and I believe you have the COMPLETE breakfast including the caffeine, brilliant!
a fella on top chef made some bacon jam, and i haven’t been able to get it out of my head since then! is it safe to say this is the best jam ever? i suspect so.
I’ve heard of lots of bacon-flavoured things but not bacon jam! Sounds a bit strange from the sweet and salty ingredients but I’m sure it tastes fantastic
Wow, I really hate you. This stuff looks amazing
oh my word!!! bacon jam!?!?!?! WOW I think I may obsess about this for a bit now
who are we kidding I obsess about just ever type of food LOL
this sounds great lorraine. I guess that makes a lot of men lucky…
Food obsessions, eh? I would have to say that quinoa flakes have been making their rounds in my kitchen lately. Such a versatile food =D.
Although I’m not a bacon person, the jam looks amazing!
yessss!! it is the wildest dream coming true!!
never tried it b4 but would love to try it 
cheers!
Actually, the kids in my neighborhood don’t come over much at all. A lot of them moved, and they’re skittish of adults!
Wow, this is certainly an original
, sometimes I think everything has already been done, but I think you found a new one.
Yummmm, what a fun idea!! Great on a grilled cheese, I bet!
I’ve actually been obsessing about a recipe that is now the current DB challenge — HURRAH! I’ll get to try my hand at it
Sigh…bacon and maple syrup are such a random match made in heaven. I need this in my life!! Haha
You could call it porkymite!
Come visit me and I’ll take you up to Skillet in Seattle and we can try the original bacon jam
What a perfectly wicked idea! Here in America you hear constantly about low fat this and low gluten that. Yuck!!! But Bacon Jam …. I can hardly wait!!! And when my hubby (an Aussie) asks me to pass the VegeMite and I pass instead the Bacon Jam … I can see the smiles now! Thank you Not Quite Nigella! This is wonderful.
I’ve just finished doing Gingered Pear preservesfor Christmas gifts and the bacon jam will be next – it sounds amazing ! yummy
Looks great! I’ve been working on a bacon jam recipe for a couple of weeks, still tweaking it though. Yours looks delicious!
I think bacon was this season’s ingredient on food blogs. At first my food obsession was David L’s Candied Bacon Ice Cream Recipe but then I saw Bacon salted caramel pecan bars They would have to be my obsession recipes and now you have done it and gone an added bacon jam sigh so many recipes so little time!
Wow! This does sound like it would really perk up (to put it mildly) almost any savory snack or breakfast. Looks rich and too good! And you make me laugh all the time!
OMG, I think I was half way to licking the screen before I realized that won’t do me any good.
I love bacon so much it’s scary.
I am definitely going to make this! I understand your food/recipe obsession. I get it all the time and drive my husband crazy until I actually make the item.
Bacon … jam …. bacon … jam….. Excuse me, I need a moment alone with my appetite.
OMG this sounds wicked. This is going to be in my head until i make it for sure.
hi lorraine !!
never tated that but looks fabulous !!
and if you like pistaccio come and see my chef dessert !! cheers from Paris !! pierre
This is crazy good recipe. One of the most creative I’ve ever seen. Not a huge bacon fan, but this has changed my mind. I’m thinking of what a great gift this would make. You’re so smarty…
I gave this a try. it really is amazing thanks for the recipe!
http://ofmonkeysandcupcakes.blogspot.com/2009/10/bacon-jam.html
Huh. I wasn’t sure when I first heard about it. Now that I’ve seen your post, I’m a little less skeptical…hm…
I think I simply have to make this. First Lisa over at homesicktexan.com posted her version, and now you!
This is scary and awesome at the same time. Scary, because I know if I made it, it would be gone in two seconds.
I am making this tonight. Every time I mention it, my other half turns into a sort of Homer Simpson and says, “mmmmm bacon Jammmmm”
Very Excited about having it with toast and poached eggs…
This recipe is very similiar to the “Homesick Texan” blog but with less ingredients. I cooked yours and it is lovely, the whole family agreed and are waiting for more. How long does it last in the fridge?
OMG!!! I can’t believe this exists!! I can eat bacon everyday and in jam form!? droool :-s~ Goodbye fashion bloggers, hellllooo food bloggers
Hope you don’t mind if I repost this in my blog –> http://scarletscorpion.blogspot.com. It is love at first sight ♥♥♥
sounds awesome, will give it a run this weekend.
internet high 5 for you!
http://www.ihighfive.com/
you deserve it!
I love this idea, I’d love to be able to make this for my husband but, I am afraid it might be too sweet for him. He’s not too keen on sweet tasting meats. Any one have a suggestion for me.
Wowee, that’s awesome!
Any suggestions on what non-coffee drinkers could use as a substitute for the coffee?
Hi Su-yin-Thankyou!
Hehe I’m glad to know I’m not the only one! 
Hi sandra-I think it adds a richness
Cool! I hope you like it!
Hi Gab-Yes that s very true!
Hi Rosa-Thankyou!
Hi Ashley-Haha! Yes it’s very moreish
Hi Liss-Haha well this sounds like it might be up their alley!
Hi Tara-Thankyou High Five right back ya!
Hi June-Oh wonderful, yes obsessions can be wonderful things provided there is restraining order
Hi MrsDesperate-Haha cool! I’d love to know what you think!
Hi Cakelaw-Ahh yes they do change and I used to be obsessed with macarons too! Cool, that’s a worthy obsession!
Hi Eva-You’re welcome!
Hehe that’s true. Yes it can turn quickly can’t it! I love crispy bacon too 
Hi Emma-Haha indeed!
Hi shaz-Do try it, it’s so good! I’d love to know what u think!
Hi Penny-Haha indeed! You just cannot fail
Hi Anthea-Hehe it sure is! Cool
x
Hi Arwen-Yes it is!
Hi Trissa-Hehe he’s fine
I don’t know, until everyone gobbles it down so ummm 4 days? 
Hi Bush Babe-Cool! PLMK what u think of it!
Hi Blanche-Bacon seems to be the order of the day! ROFL that is hilarious, Borat is where I developed it from (along with a Borat accented “high five”). And Mr NQN is guilty of the same thing, of requesting high fives when they just aren’t warranted
Hi Peter-Thankyou!
Hi Belle-Absolutely!
It didn’t surprisingly but I expected it to! 
Hi Lisa-Thanks! Oh your jams sound amazing! You’re more than welcome-thankyou for your kind words!
Hi Ffichiban-Oh you should!
Hi ming-You’re welcome!
Hi Joumana-Oh wow, is bacon salt vegan? Ahh what a shame, bacon is so hard to give up!
Hi Caro-Hehe there’s always a recipe here!
Great idea to use the slow cooker! 
Hi The Asian Pear-Hehe but it’s terribly good I promise! Sounds like a very healthy obsession!
Hi Faith-Ahh yes I don’t know if turkey bacon would be the same (although I’ve only tried turkey bacon once). I shall!
Hi clekitty-You’re welcome and it does!
Hi Ellen-Haha sorry about that!
That sounds lovely! :O
Hi 5 Star Foodie-Great, please do!
Hi Stefania-You’ve got a great memory for food!
Sounds amazing indeed! Ah yes please do and I’d love to know what you think of it! 
Hi Matilda-Hehe that’s like me!
Ahh yes deg are great for maximum sampling ops! 
Hi Leona -Heeehee thankyou!:D It’s really nice although the coffee flavour isn’t that strong!
Hi zaou-Thankyou!
Hi Trisha-Haha high five back at you!
Hi Lisa-Ahh cool! Yes it’s hard to forget isn’t it!
Hi Chefspiration-Thankyou so much!
Hi gliderguider-Absolutely here here!
Hi felicia-It’s a bit of both really!
Cool!
Hi Katherine-Oh lordy yes they are wonderful bed partners!
Hi Bam-Hehe thankyou although I wish I invented it!
Hi Moya-Haha I didn’t think of it that way but you’re right!
Hi grace-Yep it sure is, no doubt about it!
Hi Jacq-It’s surprsingly good!
Hi BritinBangkok-Haha thankyou!
Hi stephchows-Haha me too! The best tend to do that
Hi anja-Haha that’s true!
Hi Lauren-Ahh quinoa flakes are delicious! I don’t blame you!
Hi Nora-Hehe thankyou!
Hi Blond Duck-OH no really?
Hi Heavenly Housewife-It’s one of those things you think “why hasn’t it been done?”
Hi Julie-Thankyou! Oh yes brilliant
Oh cool, I had to miss this month’s DB challenge 
Hi Steph-THey are aren’t they! LOL I love porkymite
Hi Kathy -Absolutely, I’m SO there!
Hi Bonnie-Hehe thankyou!
You are too kind! I hope he likes it 
Hi Chris-Mmm that sounds divine! :O
Hi Gerry-Ahh you sounds like you’re definitely perfecting it!
Hi Wizzy-Definitely seems to be and candied bacon ice cream and pecan bars sounds rather amazing!
Hi Jamie-Hehe too true!
Why thankyou darling! 
Hi Kitarra-Hehe me too! I love it to bits, I could never be a vegetarian while bacon is around
Hi My Man’s Belly-Ahh cool! Nothing wrong with that
Hi SydneyGal-Lol definitely!
Hi pigpigscorner-Oh you should, it’s so good!
Hi pierre-Thankyou very much!
Hi Angela-Hehe thanks so much!
Yes it’s a great gift 
Hi K8-You’re more than welcome!
Hi justJENN-Hehe don’t be!
Hi Sairis-Yes you definitely do!
Hi Y-Don’t be scared, embrace the bacon!
Hi Orla-Wonderful! I hope you both liked it
Hi leslee-Yes there are less ingredients and I added some
Wonderful! Ours only last about 4 days because it gets eaten!
Hi ragamuffingirl-Hehe no I don’t mind at all! Yes food and fashion are two opposing forces
Hi gbh-Cool! I’d love to know what you think. High five!
Hi Kristina-Ahh it is sweet but perhaps you could reduce the amount of maple syrup and brown sugar?
Hi gaga -Why thankyou!
Hi Debbie-Hmm good question. Is decaf no good? Perhaps a coffee substitute like Caro?
This is amazing. I can see where this would taste great as a jam. I will try this. Thanks ~Southern Cookin
Happy to report that I’m making your recipe for friends as Christmas presents.
Sad to report that I burnt my first batch a little bit. Got hasty after the first hour and turned the heat up just a tad too much. The content was black & slightly burned. I topped my burger with that anyway. Still pretty tasty. Thanks for the recipe!
Now I know better: LOW AND SLOW!
I’m down…and I don’t like to get all grammar nazi on people but its ^5, not High Five. ^5 is a much more digitally satisfying experience.
…but it’s ^5, not…
I just hate it when I make a typos while correcting people.
There’s so much sugar in this recipe it covers the flavor of the bacon, and tastes a bit like BBQ sauce. Good texture, but I think i’ll cut out the brown sugar next time.
Thanks so much for this Not Quite Nigella. I needed this for a brunch I’m hosting this weekend and Skillet Street Food whom I was hoping to order it from was charging $15 for shipping and could not guarantee delivery under 10 business days.
I made it and it turned out lovely. You need to specify though that simmering should be done without the lid on as I wasn’t clear on that. I was simmering for approx. 1.5 hours and the concoction wasn’t reducing with the lid on.
I substituted White Wine Vinegar for Apple Cider Vinegar and also threw in a couple Cinnamon Sticks while simmering.
Tastes lovely. It reminds me actually of Chinese BBQ Pork, Pate and Pulled Pork.
Will let you know what my guests think of it!
Cheers :’)
Hi! My name is Heather and I am a bacon addict. There, I’ve said it. LOVE bacon jam! I just received 3 jars from Skillet for Christmas and it is rapidly disappearing. At first I thought 3 jars was an extravagant gift but now, after eating some, I realize that 3 jars was a bare minimum! I look forward to trying your recipe and comparing to Chris Consentino’s wife’s recipe. Nom, nom, nom…
I’d like to make this soon, but maple syrup isn’t something I normally have around. I just don’t eat a lot of pancakes, etc.
Do you think I could make it with honey?
What if I made it with honey and tossed in a maple sugar candy or two — I sometimes see those in small boxes.
Hi Southern Cookin-Thankyou! I hope you liked it
Hi oakley-How fabulous! Oh no, yeah it’s tempting to turn it up as it cooks for so long! Low and slow indeed lol
Hi Jer-LOL well most people may not know what ^5 means!
Hi Jason-Well it is a jam and therefore the sugar is needed and helps in the preservation of it.
Hi Will-You’re welcome. Ahh I wish I could get the Skillet Street version just to try it!
Cinnamon sounds like an
interesting addition actually. I might try that next time. YOu know I don’t think I left it with the lid off,
perhaps just ajar. I hope your guests liked it!
Hi Heather-Hehe good to hear and you’re in the right place!
Wonderful! I’d love to hear what you think of it nad
what the difference is as I haven’t tried the Skillet Street one myself
Hi Marian-I think you could use honey most definitely but it will change the flavour a bit
I’m not sure about using the candy though but I think the honey could definitely work 
How long can this keep?
If I make it tomorrow (Sat.) can I bring it to my bro next week Friday?
It takes a long time to prepare (and sounds worth it), so I don’t think I can do it one day after work.
I went out and bought maple syrup for it.
Hi Marian-It’s never lasted that long in the fridge as it always gets eaten but I cna give you some suggestions for making sure that it lasts well. Sterilise your jar-I bake the jar and lid in the oven 180c/350F for 10-15 minutes (make sure the lid can be baked). Then fill the jar as much to the top with the bacon jam -air is where bacteria breeds and top it with a thin layer of oil as an added measure.
The above may not be needed if you’re just waiting for a week but this is just in case he doesn’t eat it straight away
I made this yesterday with a fellow bacon lover and it turned out great. I’ve been putting it on everything.
What would you think of adding root beer flavor? Maybe instead of water?
Okay, so I made this on Saturday.
It was a bit sweet, but that may be because I used the maple flavored syrup which is sweeter than the real thing. Should I not have real maple syrup around the next time, I will use less brown sugar.
Brought a small jar to work, and the coworker I gave it too loved it, but also thought I should use less sugar the next time.
Oh, and re: keeping — I didn’t sterilize the jar, but I did pour some of the bacon fat in thepan over the finished product — the way the British pour some melted butter over their potted shrimps to create a seal.
Hi NQN
I can’t wait to make this! How much liquid smoke should I use? I scored some liquid smoke at DJ’s Foodhall.
Thanks!
Fabulous! I’ve had to ration this to my family to keep it from disappearing. We come up with a new way to use bacon jam nearly every day.
Love BaconJam!! I need some adjustments….mine was too thick and stiff, perhaps I chopped the mixture too much. What would you use to thin the product?
I made your bacon jam yesterday and it’s truely HEAVEN!! My house smelled so good.. I can’t wait for our company on Friday night because I’m using the bacon jam on a blue cheese burger w/arugula! Thanks a million!
Hi there,
I made your bacon jam last night and, as promised, it was fantastic! Thank you! Seeing as you’re such a fan of bacon, I wanted to point you towards another recipe. Perhaps you’re already aware of this delicacy, but if not, you’ll thank me: cayenne candied bacon. Simple, quick, and there-must-be-a god-in-heaven-if-this exists good. Here’s a link: http://www.foodnetwork.com/recipes/emeril-lagasse/cayenne-candied-bacon-recipe/index.html
How crazy/divine!
Is there anyway Bacon Jam can be preserved? Would waterbath or Pressure canning, be prefered?
oh sweet beautiful bacon… just tried making some, but made a few substitutions, as i have no love for coffee. or anything that works as a substitute. i tried it with some Dr. Pepper in place of the coffee and removed the sugar. waaaaaaay tasty, but needed a touch more sugar. (probably why you put it in initially… dur.) i think next time, a bit of molasses, and maybe start with 2 cups of dr pepper, and reduce it to a cup. get a bit more flavor out of it.
thanks for the inspiration!
There’s another small operation in the States making it now…they’re calling it Bacon Marmalade. They haven’t posted the recipe, but they’re claiming they invented. Wonder how similar it is to the jam….
The Bacon Marmalade is being made by a young couple here in Brooklyn, New York. They were recently featured on Food Curated, an online food show.
http://foodcurated.com/2010/03/bacon-marmalade-bacony-goodness-by-mistake/
I sort of did the same thing once with caramelized onion jam and now I think my next batch must include some bacon. And thinking that batch just might be today! Yum!
Wow! How long will it keep?
I just made this tonight after thinking about it for a month. I used honey instead of maple syrup and I used a generous 1/4 cup of chopped, roasted green chiles instead of tabasco. I had to add at least 1/2 hour cooking time, but I live at a high altitude so that’s nothing new.
My friends are gonna be soooo jealous…until they open their Christmas gifts!
I am quite excited to try this!! Wow! Thanks
just over from OhJoy! and just happen to have all these ingredients in the house … going to try this today… mmm can’t wait
This is so oddly fabulous & a must try
This recipe is freaking amazing. My boyfriend made it for me (with one or adaptations) and I have been eating it with a spoon. DELICIOUS. Thank you!
I am a year behind on this post, but I just made this and it was AMAZING. I served it on crackers with cream cheese. DIVINE. I plan to serve at a party this weekend, adapting a recipe I saw on Barefoot Contessa. Endive leaf, good blue cheese spread and a taste of bacon jam.
Can’t wait to make this for Xmas gifts. About how much does one batch make?
Delicious! Thanks for posting.
Helen–I made a double batch for Xmas gifts and it yielded only 8 4 oz jars. I’m processing the jars as I write this, but i think it will work fine. I was just hoping 2 pounds of bacon would have yielded more!
Mine needed some more apple cider vinegar and I also added a healthy swig of balsamic vinegar.
Thanks!
This is great. Any ideas about fanning this so it can keep long term? Any ideas about how long it can keep in the fridge? thanks!
more than a year later …
i went searching for recipes to jar as holiday gifts. thank goodness for your version of bacon jam! made my first batch today and it is SO good. (kept a little for myself too)
i made the bacon jam for christmas gifts and it was a hit! i also made the salted caramels with bacon which, i swear, are the absolutely best things i have ever had in my life! thanks for the recipes!
i can’t believe i have never seen this before! friggin awesome
This is the 3rd time or so we’ve used this recipe. It made our Bacon & Booze dinner party such a success. Thank you for sharing.
Hi! this looks AWESOME! But can you tell me how long the batch lasts in the fridge?
Wow… this is amazing… I am speechless. And hungry.
My latest food obsession? Bacon jam.
I just learned about Bacon Jam today and nearly fell off my chair! I must tell the world (or… at least my customers-lol).
I linked the recipe onto my blog & Facebook page. People have to know this exists!!(yeah, yeah…we are a little slow on the button in NH, but we will get there!-lol)
Bravo & Yum!!
This is exactly what I have been looking for. As you mentioned you thought of this day and night. I had the same problem with deep fried sous-vide egg yolks http://seattlefoodgeek.com/2010/09/deep-fried-sous-vide-egg-yolks/
I got the idea from the comments. I can’t think of a more spectacular beakfast
Love your work
I write a food blog at hotpinkapron.com and had a reader ask me if I could do a post on bacon jam. Researching this blissful sounding spread, I found you and so glad I did. Can’t wait to try this recipe and read more from your site.
On a side note, I’m so relieved to read I’m not the only one that obsesses night and day about new recipes. Foodies unite!
Do you add 1 cup of ground coffee or 1 cup of liquid coffee? I can’t wait to try this!
Honestly I thought this sounded really bad, but as I read the recipe it occurred to me that it’s the perfect base for baked beans.
This sounds so good it makes dustyblades want to ignore appropriate pronoun use. dustyblades also was wondering, how long do they keep in a jar like the one pictured? Do they need to be canned all fancily? dustyblades can cook some bacon, but dustyblades doesn’t do a whole lot of preserves. Thanks.
Looks almost exactly like Skillet Streetfood’s Bacon Jam!!! I’m lucky enough to live near Seattle and get to eat at Skillet occasionally. I’ve purchased several jars of Bacon Jam, but at about $12 a jar, it’s a special treat!!!
Now I can make it myself!!!! Thank you!!!!
I’m definitely making this for Father’s Day breakfast for my hubby. This is just the kind of thing he’d like.
Thanks for sharing!
Ohhhh, NQN! I heard about this and had forgotten about it until I read your post today. Now I suppose I will have to try it, loving all things baconish as I do…And yes, I do obsess over some recipes until I can try them. Sometimes they are keepers and sometimes they are just do-oncers and then forgotten. But I do understand the obsession!
iam so too
I just made this, my roomies are now demanding a steady supply of this at all times. Thank you for the amazing recipe!
I made this yesterday and love, love, loved it! I will be posting on my blog with links back to you. (Hope thats ok)
ooooh. i want this on a grilled cheese! thanks for the recipe
I am a low-carber… am going to try it with Ideal Brown Sugar Substitute and sugar-free maple syrup.
I didn’t see anyone mention this, but OMG, what about a PB&BJ sandwich???
thank’s a lot for this great post
thank’s a lot for this great post
A cup of liquid coffee or grounds?
Ohhh, that sounds sooo crazy that I have to try.
Thanks a lot for sharing!
Margit
Wow just backtracked to this post after reading your Bacon Pate today recipe. So different and original. It’s not so different from potted terrine and totally plausible. Thank you for a wonderful idea and soon-to-be delicious aromas coming from my kitchen
Tried the recipe as is and I must say that I was surprised by the very pleasant texture and taste. Worth the try
How much liquid smoke did you use in this recipe??
Well, it’s got the coffee, the syrup, the sugar, the bacon. You forgot to add pancake pieces to the jam for a complete, one-jar breakfast! LOL! I wonder if this recipe would work with other cured meats (and without the pancakes of course!)…
So I’m wondering, if after making this is it possible to ‘can’ it like I do with fruit jam so I can mail it to people…
This tastes so good. Thank you for the recipe!
Just heard of bacon jam this week, was so obsessed with the idea I had to make a double batch!! It’s like bacon candy!! Cannot wait to share it with my foodie friends!!!
You are not the only one…. many of us lay in bed a watch the Food Network and drool over the simplicity of foodie ideas that you and your culinary clan get to taste first hand. Lord when I die please, let me go to a land where foodies roam free and bacon is the inoculation against culinary boredom.
I live in the UK but love all things USA, I have just taken delivery of some skillet food bacon jam after seeing it on food network and becoming obsessed, other thing I found and had to have are McNess Spices and malt powder for shakes.
Made this over the weekend. I used a cup of brewed maple flavored coffee. When finished, cooled and processed, I put some over a block of cream cheese and served with crackers. It was awesome.
I heard of bacon jam for the first time today. I looked up the recipe and after seeing what’s in it, I’m going to make it for placing on grilled burgers.
Question.. anyone have a good substitute for the coffee?? Caffeine gives me horrid migraines but I’d love to try this (we have some serious bacon addicts in the house…)
Dear NQN, I recently returned from a trip to the UK where I had dinner in a cute little seafood restaurant in St. Ives, Cornwall – you may be interested to know that my entree was pan fried scallops with, you guessed it, bacon jam! Served on a bed of watercress, it was utterly delicious. I’d never heard of it before and now I have found the recipe here – am I game to make it? Hmmm, maybe!
i’ve seen a few comments re: canning method recommendation. this is meat and therefore needs to be preserved in a pressure cooker. i’ve seen a similar recipe elsewhere that canned in 1/2 pint jars at 11 lbs psi for 75 minutes.
Had bacon jelly at Nola’s Emeril’s on a lump crab cake… it was what started the search for bacon jelly recipe…it pushed me into the obsession world for the next spoonful.
Ho-ly-god. I was told of the magic that is Bacon Jam earlier today by a reader of my own blog, and immediately began to search for recipes. Having looked through, oh, I don’t know, 20 or so, yours looked the best by quite some distance (god, I sound like I have your arse firmly pressed against my lips, but I’m speaking the truth).
While I have a massive list of bacon adventures upon which to embark shortly, this jumped right to the top – I will be making this /very/ soon! And I promise to return with my thoughts, regardless of whether you’re interested in them or not!
Thanks for sharing your recipe, I very much look forward to trying it!
Hello again! As promised, I made bacon jam the very next day! I followed your recipe and must say that it was every bit as delicious as I had hoped. I am yet to try it /on/ anything, but will be serving up a small buffet of bacon jam smeared goodies later today.
Thanks again for sharing your recipe.
I had bacon jam on an outstanding cheddar cheeseburger at “Amuse Bouche”,in Surprise AZ.It was the best I ever had..I can’t wait to make my own…..Enjoy!!!!!
Karin
Brown onion? That doesn’t translate very well to the American lingo … what exactly is a brown onion? A shallot? (I’m so excited to make your bacon jam — will be squirting it into a spice cupcake and topping with a thin layer of cream cheese frosting!)
Thanks for the help on the onion.
wow! I am waiting for this to cool as I type. I have been wanting to make this for weeks. I cannot WAIT.
oh yea i insanely love BACON!
Can you specify ground or liquid coffee?
I used ground – but now I’m realizing that’s probably wrong.
Stupid recipe writing.
Hello,
I Googled “bacon jam” and got to your blog. It looks so good I’m going to make it this weekend.
One question though; how much bacon jam does this recipe yield in the end?
Thanks!
Tomiko
Hi Tomiko- great! I think about 1 cup or thereabouts?
I made it and it is very unique and delicious and it makes me feel sinful just to eat it! I cherish it like caviar and have a little at a time. It lasts for months in the fridge in a regular jam jar. I stirred in half the crispy bacon right at the end for a bit of crunch. Perfect recipe otherwise. I am gonna give some away for christmas.
OMG… made this for the first time today with home-cured bacon. Licked the processor bowl, the stirring spoon, wiped off the processor blade and scraped out what little was left of the jam in the cooking pot and ate every last bit. It isn’t salty in the least but is smokey, sweet, spicy and absolutely totally delicious! Will be getting 8 pounds of bacon at the locker and making this for presents this year. Thank you SO much!
just wondering if you can can this in a water bath or pressure cooker
For smokiness, I add smoked paprika and use just a regular bacon.
Oh God in heaven this is amazing! I omitted the garlic and tobasco sc. And used coffee (liquid not ground) in place of the water!
This will be my bro in law’s xmas gift! He’s a red neck with a culinary flair.
Love this idea! I’m trying to make this for some Christmas gifts. I quadrupled the recipe, and it’s been on the stove for nearly three hours and the liquid hasn’t cooked down – it’s like bacon soup. I finally strained out most of the “broth,” thinking the bacon jam would reduce better and I could add the broth a half-cup at a time instead of the water. No dice. Any ideas about how to salvage this batch? And I’m guessing this recipe has a shelf life of about 2-3 weeks in the fridge – correct? Thanks in advance for any advice you can send my way.
Tried this a while back and was disappointed because the jar seemed to leak or something and too soon it was all gone. This time I made a bigger batch and of course fiddled with it a bit. The result is posted at http://www.playingwithmyfood.ca/Bacon_Jam.html
Thank you so much for the recipe and the inspiration.
found you through google and made this today – i halved the recipe because i only had 1/8 cup of maple syrup and really didn’t want to lose that flavour. I only used 100g of bacon (good, smokey, hand sliced pancetta) but used 2 onions. served it with perfectly basted eggs on fresh rosemary rosti. to die for! thank you so much for the recipe. cheers o/
Thank you! I have been looking for this recipe since seeing it on Top Chef in passing.
My most recent food obsession is gnocci. I’m DYING to try it and have been for weeks now, but with the holidays, haven’t had a chance. Today might be the day. And I bet it would go well with bacon jam, too . . .
I MUST KNOW How long does the bacon jam last?
I like to use bourbon instead of water. Wild Turkey has a particularly smokey taste to it, so it works nicely. And I use a caribbean pepper sauce that features Scotch Bonnet peppers and mangoes. Pretty awesome stuff.
Bacon Jam, on “Slider” with Gogonzola cheese! Yum!
this is the second recepie I have seen of bacon jelly. they both have 2 o 3 different ingredients but the basics are the same. before I heard about this jelly I got obsessive about this. I started to try different ingredients until I got it and I really like it. the ingredients that I used are different. from the two recepies That I have seen lately, I only use bacon the other ingredients I use are different but I am going to try one of these two recepies. thanks for sharing it
It’d taste ever better if you could get bacon from free ranged pasteurized pigs. Try to find a local farmer that sells grass fed beef. If he sells grass fed beef chances are he also sells pork and bacon. What’s also great about getting bacon from a grass fed pig is that the farmer didn’t put any nitrates in the bacon. This makes the bacon healthier for you.
YUM! Just made this for easter breakfast tomorrow, had a few taste testers around the house who all loved it. It tasted exactly as I expected it to, and wanted it to. Will make a double batch next time as it is sure to become a weekend breakfast favourite. Would be delicious smeared on fresh bread with a poached egg smooshed on top.
This sounds great, but I do not like coffee. Is it tasteable in the jam, or could one leave it out? What about a substitution? Thanks
Oh God. Thanks so much for the recipe! I kept everything except that I changed the brown sugar to 1/4 of a cup and it was perfect. Didn’t even have to use the food processor! The ‘jam’ was already the perfect consistency! Tomorrow, I will be making the most delicious BLTs ever!
that looks amazing… I know what I’m going to be trying out this weekend!
This sounds like a wonderful idea. I’d like to know if it can be made shelf stable so I can make it now to give at Christmas. My sister is a bacon fiend- It’s her one weakness so I am very EXCITED about this recipe! Also, I put together nibbles for my father to pass out while trying wines- stuff like homemade tomato butter with goat cheese. I think maybe this would go nice with a tasting of something like a Shiraz.
i have a question if anyone has an answer…… I want to do this Bacon Jam recipe, but id like to make a good 6 or 8 jars of it, BUT is there a way to seal it and keep it from spoiling??? Would doing the water bath thing do the trick????
I know this was posted several yrs ago, but I just had to tell you how GREAT this jam is! I doubled the batch and gave out 4 to 6 oz to most of our family guys. I kept one jar for my Hubs and I but he didn’t get much of it! This is something I will be making more of for sure. Put it with a wedge of cheese and fancy crackers and called it a gift! lol
Can you “can” this to store it?
I making this for a second time. Outreageously good and it is made with things that are already in the pantry and the fridge! Gotta love NOT having to go to the store again. I also added a chopped shallot. Using the bacon jam to make an additional tea sandwich choice beyond the typical cucumber and chichen salad sanwiches. Any advice on what you might pair with it on the sandwich?
I just made a version of this. Not paying attention I only cooked it for 30 minutes. Still good. I added in apples.
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