Someday I’ll type not quite nigella bacon jam and won’t get a hit. It keeps me up at night. An internet treasure gone forever. That’s why I’m posting my minor tweak on that recipe. It’s very close to the original. Certainly I can’t take any credit for this recipe. I’m just following along here.
You don’t hear about bacon jam enough. You should. It’s delicious. It’s artery clogging. It’s unabashedly carnivorous. A sodium bomb. Maybe that’s why it gets a bad rap. But it’s so good. Serve it at a party. Just put it out with some baguette slices. You have to share if you make this. Eating a batch yourself could kill you.
It makes a great condiment too. Think BLT but swap the jam for the bacon. Or smear it on crostini with a bit of sharp cheddar. Make the ultimate bacon cheeseburger. So many possibilities. Just don’t heat it up too much. It will get greasy.
It’s easy to make it exactly as originally written if you want. Replace the chipotle puree and pure chili powder with tabasco sauce and black pepper to taste. Add the garlic at the same time as the onions. Add 1/4 cup of water every 30 minutes. That’s it. Like I said, my tweak is minor.
- 1 lb bacon - quality is key here
- 1 large onion thinly sliced
- 4 cloves garlic minced
- 3 Tbsp brown sugar
- 1 cup brewed coffee
- 1 tsp pure chili powder New Mexican or Ancho
- 1 tsp chipotle puree or minced chipotle in adobo
- 1/4 cup cider vinegar
- 1/4 cup maple syrup
- 3-4 drops of liquid smoke
- water as needed to keep it from drying out
- Fry the bacon in batches in a non-stick pan. Keep all the drippings in the pan.
- Cut the bacon into roughly 1 inch pieces
- Add the onions to the drippings. Cook for 5 minutes.
- Toss in the garlic and cook a minute more.
- Add the rest of the ingredients and simmer, covered loosely for about 90 minutes. Stir it every 20-30 minutes. Add a bit of water only if it starts to get dry.
- After 90 minutes, add 3-4 drops of liquid smoke and cook uncovered until the mixture is fairly dry.
- Let cool for about 20 minutes.
- Blitz in a food processor. You can leave it a bit chunky or blitz it a bit longer for a smoother puree.
- Let sit in the refrigerator overnight.
- Serve at room temperature.
20 thoughts on “bacon jam”
Hi. I’ve cooked many of your recipes and they have been great crowd pleasers. Want to try this recipe too. Do you think it could be done in pressure cooker or slow cooker?
I’m sorry. I’ve never tried to do it any other way than as written. Note that this recipe calls for North American style bacon and not UK rashers. I didn’t have many followers from the UK when I wrote this recipe so it never occurred to me to specify.
omg….just made this…haven’t waited for it to sit overnight and it tastes absolutely devine thank you Romain….now I must just start going down the entire list of your recipes..I did also make your Ceylon Chicken Curry..Wow…I’m so glad to have found your website. Thank you!
I’m so glad you found it too! When the world is a better place again bring bacon jam to a party. It’s always fun to watch people taste it for the first time.
The bacon jam looks nice. I certainly going to give this a try. But the knife in the picture is something else. Where could i find one of these bad boys.
They are made by a French company called Lagiole. They make all sorts of cool knives and corkscrews. Their steak knives are amazing.
Bacon jam sound like the most amazing thing to put on my gluten-free bread. Definitely giving this recipe a try!
Haha. The only thing this recipe has going for it health wise is it’s gluten free!
I’ve seen bacon jam so many times, but never made it… you’ve just convinced me I need to give it a try. This looks and sounds amazing!
It’s one of those things that are worth trying at least once. Hope you like it.
Bacon jam has been on my list to try and after looking at yours I need to elevate it on my list! I’ll buy nitrate-free bacon and maybe it’ll keep one artery clear – lol. Pinning!
I use bacon from a local producer as much as I can. It’s naturally smoked over hardwood so at least the nitrates come from wood instead of a chemical factory. There’s such a range of quality and flavour in bacon I find it pays to seek out the good stuff.
This is just amazing ~ it was National Bacon Day here the other day, and I posted a bacon brittle! I think a little bit of bacon (or bacon jam) makes everything better!
How on earth did I miss National Bacon Day. I need to get more dialled in.
Bacon jam is new for me. But it sounds so delicious and intriguing. I’ll have to make some and share it with my sister who loves all things bacon.
If she likes bacon, this should work for her.
You sir are ending the year on the right foot with this delicious madness! You go boy!
Haha. We’ll see what I think about it tomorrow morning…
I’ve never heard of bacon jam before and it sounds amazing. Lots of the trendy bacon recipes out right now just seem plain gross to me, but to each their own! This one, however, is definitely getting pinned for later! Like, after I’ve worked off all of Christmas lol
That’s the spirit. Keep those New Year’s resolutions to a minimum!