Bacon Jam

This bacon jam, originally developed for a peanut butter sandwich, has notes of coffee, black pepper, and sherry. This jam will speak to those who enjoy their bacon with a good dose of maple  syrup — but the bacon flavor definitely comes through. I have since  enjoyed it not only with peanut butter, but in several other variations of sandwich (chicken, egg, etc.) and I’m betting it would play nicely with a burger as well. I actually served it to my boyfriend, who declared that I had “improved on bacon,” and that this should replace bacon in every circumstance. So it has the ultimate Man’s Seal of Approval. Read the original post here.

Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating chicken wings. She is the Managing Editor for Small Kitchen College.


Bacon Jam

Adapted slightly from Not Quite Nigella
Makes about 1/2 cup, or enough for 4-6 sandwiches

1/2 lb. bacon (about 8 strips)
2 cloves garlic, chopped
1/2 medium onion, sliced
1.5 tablespoons brown sugar
tabasco to taste (about 4 drops is probably good)
1/2 cup coffee
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
several grinds of black pepper
4-5 tablespoons of sherry, or to taste

Fry the bacon in a medium skillet until light brown. Remove from the pan and let cool for a couple minutes, and cut the strips to small, 1″ pieces with a pair of kitchen shears or scissors. Set aside.

Fry the onion and garlic in the same pan with the rendered bacon fat over medium heat until translucent, 3-5 minutes.

Transfer the bacon, onion, and garlic to a medium sized heavy-bottomed pot and add the remaining ingredients. Cover the pot and simmer for 2 hours, watching to be sure it doesn’t burn and adding 1/4 cup of water every 20 minutes. You can also taste as you go and add sherry or more pepper as needed.

Originally posted on Tuesday, November 22nd, 2011

One Response to “Bacon Jam”

  1. Small Kitchen College: How To Evolve Your Egg Sandwich In 5 Easy Steps | Screw Cable

    March 30th, 2012

    [...] 2. Jam goes on bread. I always used to put strawberry jam on my grilled ham and cheeses, and at the time in my small town it was quite revolutionary. Nowadays with foodies among us, jam goes anywhere it pleases, and rightfully so. Take the jam-smeared toast you’ve already got for breakfast and plop an egg between those s(m)uckers. The jarred stuff is great and homemade is even better. Don’t forget about savory jams like tomato, onion and especially bacon. [...]

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