If you love bacon like I love bacon, then this is your jam! Oh yes! Bacon jam is a magnificent spread that elevates just about anything you spread it on and this easy version is salty, sweet and a little spicy. Hands down my favorite, I’m not kidding.
HERE’S HOW TO MADE IT
In a skillet, cook 4-5 strips of bacon over medium heat until crispy. Transfer the bacon onto a plate, drain the excess fat and chop into bits. Reserve about 1 1/2 Tablespoons of bacon drippings and discard the rest. In the skillet sauté the chopped onions with the reserved bacon drippings until golden, about 10 minutes. Add brown sugar, red pepper jelly, kosher salt and black pepper. Stir to combine and simmer until thick and bubbly, about 5 minutes. Add the bacon bits and combine. If the bacon jam is a little thick, you can add a little water to thin it out, a teaspoon at a time. That’s it!
Note: Cook the bacon over medium heat and slowly render out the fat. Lower the temperature, if needed.
If you want different flavor profiles, add minced jalapeños or green chiles. Substitute hot pepper jelly with fig jam to make a delicious topping on cream cheese or baked brie.
Easy Bacon Jam
Such an easy and delicious recipe. If you love bacon, you'll love this salty, sweet and a little spicy version. Spread on burgers, sandwiches and anything you would serve with bacon.
Ingredients
- 4-5 bacon strips
- 2 medium onions, small diced
- 2 Tablespoons light brown sugar, packed
- ⅓ cup red pepper jelly
- pinch of kosher salt prefer Diamond brand
- black pepper
Instructions
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Crisp bacon slices in a large skillet over medium heat. As the bacon crisps, lower the temperature and render out the fat until crispy on both sides. Transfer strips onto plate with paper towel and drain excess fat. Dice into small bits and set aside. Discard most of the bacon fat, keeping about 1 ½ Tablespoons in the skillet.
Note: When you lower the temperature and render the fat, even the white fat parts turn golden brown.
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Add the diced onions to the skillet and sauté until golden, about 10 minutes. Add light brown sugar, red pepper jelly, kosher salt and black pepper. Stir to combine and simmer for 5 minutes.
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Add the reserved bacon bits to the skillet and stir to combine.
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If the sauce is too thick, add a teaspoon of water at a time until the thickness is to your liking.
