Real Recipes From Real Home Cooks ®

bacon onion jam

(1 rating)
Recipe by
Robin Lieneke
Chamois, MO

I am scheduled to provide appetizers for an upscale event coming up. I knew I wanted to do a dish that included bacon jam but I had never made it. So I set about researching recipes for a few weeks. This recipe is my conglomeration of what I think is the best ingredient ideas of all of the yummy recipes that I read plus a little twist of my own that just seemed right as I was mixing it up. I think the results are beyond fantastic. I hope you feel the same and enjoy this recipe.

(1 rating)
yield serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For bacon onion jam

  • 6-7 slice
    bacon, chopped (not thick sliced)
  • 1 & 1/2
    onions, sliced thinly
  • 1 & 1/2 tsp
    garlic, minced
  • 1/2 c
    brown sugar, firmly packed
  • 1 1/2 Tbsp
  • 1/4 c
    balsamic vinegar
  • 1/2 c
    coffee, hot or cold
  • 1 & 1/2 tsp
    mustard, grainy
  • 1/8 tsp
    thyme, dried

How To Make bacon onion jam

  • 1
    Fry the chopped bacon until it is just beginning to turn crispy. Remove the bacon from the pan using a slotted spoon and set aside on paper towels. Remove all but 3 tbsps of the bacon grease from the skillet. Place the onions in the same skillet with the bacon grease and saute for about 5 minutes on medium heat until they just start to caramelize.
  • 2
    Add the minced garlic and saute for 4 or 5 more minutes. Stir in the remaining ingredients and the reserved bacon. Reduce heat to medium low (I set it to about 3 to 3 1/2 on my electric burner stove top)
  • cooking down
    Continue to cook for approximately 15 to 25 minutes until the mixture resembles a loose jam. You will need to kind of baby this and stir it every 2 to 3 minutes to make sure there is no scorching. The key here is low and slow, be patient.
  • 4
    When the mixture resembles a loose jam remove from heat and let cool. You don't have to let it cool completely if you just can't stand it. It is very good slightly warm but also amazing cold on just about anything, burgers, toast, bagels, crackers or use it as part of an elegant appetizer with brie.