A sweet, savory, and spicy condiment featuring crispy bacon, caramelized onions, and fiery jalapeños, slow-cooked to a thick, spreadable jam. It’s a versatile topping that elevates any dish from burgers to cheese boards.
Spicy Bacon Jam Recipe
A sweet, savory, and spicy condiment featuring crispy bacon, caramelized onions, and fiery jalapeños, slow-cooked to a thick, spreadable jam. It's a versatile topping that elevates any dish from burgers to cheese boards.
Ingredients
- 1 lb bacon chopped
- 1 small onion finely diced
- 3-4 jalapeños finely chopped (remove seeds for less heat)
- 2 garlic cloves minced
- 0.25 cup brown sugar packed
- 0.25 cup apple cider vinegar
- 0.5 cup brewed coffee or water/broth
Instructions
- Cook chopped bacon in a large skillet or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.
- Add the finely diced onion and chopped jalapeños to the skillet with the reserved bacon fat. Sauté over medium heat, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Return the cooked bacon to the skillet. Add the brown sugar, apple cider vinegar, and brewed coffee.
- Bring the mixture to a simmer, then reduce the heat to low. Cook, stirring occasionally, for 30-40 minutes, or until the liquid has largely reduced and the mixture has thickened to a jam-like consistency.
- Remove from heat and let cool slightly before serving. The jam will thicken further as it cools. Serve warm or at room temperature.
Notes
For less heat, remove all seeds and membranes from the jalapeños. For a deeper, smoky flavor, you can add a dash of liquid smoke with the other liquids. This jam can be stored in an airtight container in the refrigerator for up to 2 weeks. It's fantastic served warm over cream cheese with crackers, as a gourmet burger topping, or stirred into macaroni and cheese.
