This is a print preview of "Year-Around Bacon Jam" recipe.

Year-Around Bacon Jam Recipe
by Cristina

Earlier this year, I had a delicious experience while visiting Seattle for a conference. There’s a food truck I’ve mentioned in a past post, called Skillet, that serves the most amazing sliders with bacon jam. Bacon Jam? Oh Yes…bacon jam! So this month when Martha Stewart’s Everyday Food magazine did a feature on bacon and included a recipe for slow-cooker bacon jam – it was destiny!

So what do you do with bacon jam? Here’s some teenie ideas:

Serve it as a spread on sandwiches and burgers.

Use it on crostinis topped with a sliver of Parmesan cheese.

Part of an appetizer like in stuffed mushrooms or serve at barbecues.

Can be served as a side condiment.

This would be fantastic with pasta…

Kick it up by adding a pepper to spice things up.

How about as a layer under the egg of a huevos rancheros breakfast?!

You can make bacon jam any time of the year, it’s not a seasonal gift or condiment.

Makes a fantastic gift for the bacon lovers on your gift list. Since it’s good for up to 4 weeks refrigerated, package it in an appropriate sized jar, label it and tie a colorful or raffia-type ribbon around the top.

I was really happy how the jam turned out. The contrasting salty bacon with the sugar and maple syrup, in combination with other essential ingredients like onions, garlic, cider vinegar and coffee was irrefutably delicious and unique.

Like my salsas, I preferred the jam to be more chunky but you could easily get a more “jam-like” consistency by using your food processor and processing it longer until you reach the consistency that appeals to you. You’re working with bacon here, so remember this needs to be refrigerated and take extra food handling care if your making this in warmer/hotter months of the year…you don’t want to leave this out for fear of it spoiling.

For a more “jam-like” consistency, pulverize it longer in the food processor until you get the desired consistency. My personal preference is chunky (like my salsas), so I didn’t process mine down as much as it could have been.

The directions indicate slow-cooking from 3 1/2 – 4 hours. I slow-cooked it for 4 hours.

I did use a package of maple-bacon and it deliciously intensified the sweet and salty contrast.

Slow-Cooker Bacon Jam

source modified from Martha Stewart’s Everyday Food magazine – Issue December 2010

Makes 3 cups



In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. You may have to do this in two batches.

With a slotted spoon, transfer the bacon to paper towels to drain. Pat bacon with additional paper towels to absorb oils. Pour off all but 1 tablespoon fat from skillet; add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil. Stir and scrap up browned its from the bottom and sides of skillet with a wooden spoon, about 2-4 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy – about 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool and refrigerate in an airtight container for up to 4 weeks.