Bacon Jam is more than just a spread for crackers, bread slices, and sandwiches. It’s an incredibly delicious creation that will take even a plain chicken breast to the next level. You will fall in love with caramelized onions and bacon cooked in bacon grease with addition of brown sugar, maple syrup, white balsamic vinegar, and a pinch of cayenne pepper. This specific recipe is made on the grill to infuse this beautiful spread with smokey flavors.
BACON JAM
If you have not introduced yourself to to bacon jam, I have only 4 words, “what are you waiting for?” The first time I tried bacon jam, it changed my life.
My husband and I really wanted to try a new hot restaurant in town. Unfortunately, we were not the only ones and the place is almost impossible to get into. They always have a wait of at least 2 hours or the wait gets so long, they are not even able to take more people in. Finally, we were able to get a table. When you wait for 2 hours for a table, you want it to be all it can be.
The food was absolutely all it could be and more. I had, what seemed like, a simple burger but they took it to a level of “incredible.” The patty was a mix of three cuts of beef and so juicy and tender. They topped the burger with cheese and bacon jam. The first taste of this delicious creation rocked my world. I recreated it at home the following weekend and we’ve been obsessed ever since.
WHAT IS BACON JAM?
This is possibly the greatest spread in the world. Bacon Jam is more like a relish than the actual jam and it’s made with bacon, onions, garlic, brown sugar, maple syrup, white balsamic vinegar, and a little cayenne pepper. It’s an amazing combination of sweet and savory flavors that is a perfect addition to burgers, sandwiches, chicken, and so much more.
Cooking bacon jam on the grill is a little bit different because I don’t drain off the bacon grease after browning bacon. It’s a little difficult and unsafe to run around the backyard and through the house with a scalding hot pan of bacon grease. Trying to drain off bacon grease right next to the grill is also unsafe. So I leave it. It helps caramelize the onions and infuse all other ingredients. When it’s ready, I simply leave most of it behind when transferring bacon and onion mixture into the food processor.
HOW TO MAKE IT ON THE GRILL
NOTE: fire resistant gloves are highly recommended, it gets hot over the grill while stirring.
Start the coals in a chimney, if using coals, and while it’s heating up, prepare the ingredients.
Dice cold bacon and onion into small pieces. You don’t have to worry about everything being uniform size because it will be caramelized and then blended at the end. Smash and mince garlic cloves and measure the rest of ingredients so it’s easily accessible.
Once the coals are ready, add them to the grill and arrange a two-zone fire. (Spread coal evenly on one half of the grill and leave the other half without coals.) Place a cast iron skillet on the grill, on the coals side, close the grill and let it heat up for a few minutes.
When skillet is hot, add some oil and bacon pieces. Cook, stirring from time to time, until bacon is browned. Move the skillet off direct fire and add garlic, onions, and brown sugar. Let onions cook and caramelize for 15-20 minutes. Stir it from time to time.
Place the skillet over direct fire again and add maple syrup, vinegar, and a pinch of cayenne pepper. (You can add a little more pepper if you’d like a more spicy bite the the jam.) Stir everything together and let it simmer for a few minutes. Move the skillet back to cooler side and let it cook for about 15 more minutes, stirring occasionally.
Take the skillet off the grill and it’s ready to be blended. Spoon out bacon and onion mixture into a food processor but leave about 3/4 of the grease liquid behind (not all of it.) Pulse the mixture in the blender a few times and your bacon jam is ready.
Grill Notes:
Coals: briquettes or lump coal
Grill temperature: medium: 350°-425° (1/2 to 2/3 filled chimney)
Placement on the grill: direct and indirect heat so built a two-zone fire
Wood if desired: apple, pecan, maple
HOW TO STORE IT
Make sure to keep bacon jam in the refrigerator. Store it in a jar with a lid, in the refrigerator. Spoon out some jam to reheat when desired and make sure to use a clean spoon each time.
You can also freeze bacon jam. To freeze it, transfer cooled jam into a freezer zip-lock bag, get all the air out, label, and close tight. You can also portion it into several freezer bags.
To thaw, pull the bag out of the freezer and into the refrigerator. Slow-thaw it overnight and transfer into a jar with a lid. If you don’t use all of it, store it in the refrigerator.
How long will it last?
Stored in the refrigerator, bacon jam will last 2-4 weeks. In the freezer, it will last up to 2 months.
HOW TO USE BACON JAM
Burgers, sandwiches, hot dogs
On top of chicken breast, pork chops, or pork tenderloin
As an appetizer: on crostini, toasts, shrimp, and cucumber slices
For breakfast: with eggs and toast
MORE RECIPES TO TRY
Steaks with The Best Cream Steak Sauce
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Bacon Jam on the Grill
Ingredients
- 2 tbsp canola or vegetable oil
- 1 lb bacon
- 2 large Vidalia onions
- 2 garlic cloves
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup white balsamic vinegar can also use sherry vinegar or red wine vinegar
- pinch cayenne pepper
Instructions
- NOTE: fire resistant gloves are highly recommended, it gets hot over the grill while stirring.
- Start the coals in a chimney, if using coals, and while it’s heating up, prepare the ingredients.
- Dice cold bacon and onion into small pieces. Smash and mince garlic cloves and measure the rest of ingredients so it’s easily accessible.
- Once the coals are ready, add them to the grill and arrange a two-zone fire. (Spread coal evenly on one half of the grill and leave the other half without coals.) Place a cast iron skillet on the grill, on the coals side, close the grill and let it heat up for a few minutes.
- When skillet is hot, add some oil and bacon pieces. Cook, stirring from time to time, until bacon is browned.
- Move the skillet off direct fire and add garlic, onions, and brown sugar. Let onions cook and caramelize for 15-20 minutes. Stir it from time to time.
- Place the skillet over direct fire again and add maple syrup, vinegar, and a pinch of cayenne pepper. (You can add a little more pepper if you’d like a more spicy bite the the jam.) Stir everything together and let it simmer for a few minutes.
- Move the skillet back to cooler side and let it cook for about 15 more minutes, stirring occasionally.
- Take the skillet off the grill and it’s ready to be blended.
- Spoon out bacon and onion mixture into a food processor but leave about 3/4 of the grease liquid behind (not all of it.) Pulse the mixture in the blender a few times and your bacon jam is ready.
- Store it in a jar with a lid, in the refrigerator.
Notes
Nutrition
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