Recipe for bacon jam as seen prepared by Nate Beck of Natedogs in Chop & Brew Episode 66. Recipe reprinted with permission from Nate Beck.
Yield: Approximately 2 cups
- 1 lb thick-cut smoked bacon, cut into 1-inch pieces
- 1 large onion, sliced thin
- 1 1/2 cup liquid (coffee, beer, or coffee beer – see note below)
- 1/3 cup apple cider vinegar
- 1/3 cup maple syrup
- 1 tsp allspice
- 1 tsp chili powder
Note on liquid: When choosing a beer for bacon jam, feel free to experiment. I like a very coffee-forward stout or brown ale (such as Surly Coffee Bender from our video) as I feel it gives a great flavor and bitterness to the finished jam while not making it too “muddy” in flavor. A great coffee from Spyhouse or Dogwood (or similar roaster) also works great if you’d prefer to leave the alcohol out.
Add bacon to large Dutch oven and cook over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving rendered fat in pot.
Return pot to medium heat, add onion and cook, stirring occasionally, until onion is translucent, about 10 minutes. Return bacon to pot, and stir in beer/coffee, vinegar, maple syrup, allspice, and chili powder. Bring to simmer and cook, stirring occasionally to prevent scorching, until mixture achieves jammy consistency, about 1 to 1 1/2 hours.
Remove from heat and allow mixture to cool for 15 minutes. Once cool, use slotted spoon to transfer mixture to food processor. Pulse until finely chopped, about 5 pulses, or until mixture has reached desired consistency.
Serving/Storage: Serve immediately or refrigerate. Bacon jam is best served at room temperature. It can be stored in the refrigerator for two weeks, or frozen in an airtight container for up to two months.