American Cuisine
If you want a syrupy. smoky, and savory condiment, just reach for bacon jam. People love it for various reasons. The taste of spicy bacon jam is at the top of the attribute list. You get a little tang from vinegar, and sweetness from brown sugar. Texturally, bacon jam has an interesting mouthfeel. It’s easy to use right out of the jar. And you’ve provided a unique twist to visitors. I mean, how often do you see this as an offering on a Charcuterie Board? People appreciate homemade goods, so you can put it in a pretty jar and gift it.
JGRecipe Creator
Put it into a cast iron skillet over medium heat.
When the fat renders out, remove the bacon and transfer it to a few paper towels to drip.
Cut the garlic and onions, then add them to the bacon fat.
Saute until the onion is translucent.
Return the bacon to the skillet.
Add the remaining ingredients.
Stir until integrated, then simmer for a half hour (you want a jam-like consistency. If it needs more time, just keep an eye on it so it doesn’t burn).
At this point, you can blend it in a food processor, creating the texture you prefer, or serve it as is.
Once the jam cools, use a glass jar with a good seal and store the mix within. It remains good in the refrigerator for about 2 weeks.
Chop the bacon.
You can use either light brown or dark brown sugar for this recipe. Light brown brings out caramel notes. Dark brown tastes of molasses, and the flavor is robust.