Bacon Jam is one of my favorite creations, and it’s one of the easiest and most popular dishes I’ve ever made. The recipe I got from Martha Stewart is made with strong coffee, brown sugar, and maple syrup, and is delicious … it’s made in a slow cooker so there’s so much depth of flavor, it’s good on anything.
My friend Belinda and I are participants in (and original starting members of) the San Diego Food Swap, a monthly meeting where we all get together and share our jams, pickles, salsas, chutneys, soups, breads, cakes, cookies, fruits, vegetables … and everything. We meet on the third Saturday of every month so we decided to skip the month of November to let people concentrate on Thanksgiving. Luckily we were invited to a swap just north of San Diego, and of course, we wanted to impress them, so naturally, bacon jam was a great choice.
Bacon Chipotle Jam
- 3 lbs. bacon (chunks and end pieces are best)
- 2 onions, sliced
- head of garlic, roasted
- 1 chunk of “Abuelita” brand Mexican chocolate
- 1 cone of piloncillo brown sugar (you’ll have to break it up)
- 1 can of chipotles in adobo
- 1/2 cup vinegar (white or apple cider vinegar is best)
- 2-3 cups strong coffee
- 2-3 tablespoons of Worcestershire sauce
Render the bacon with the sliced onions in a large saucepan. Transfer the bacon and onion (with the liquid that comes out with the rendering) into a slow cooker on the high setting. Add the chocolate, brown sugar, chipotle, roasted garlic, vinegar, coffee, and Worcestershire sauce. Cook on high with the lid off for about 4 hours, stirring often, until the liquid is thick and syrupy. Taste it at intervals and add more sugar or more vinegar if needed.
After the mixture is thick and saucy, blend it with an immersion blender or put it in a food processor to break everything down into small chunks. It looks something like this:
Then place into sterilized jars and seal in a pressure canner (for at least 30 minutes) or keep refrigerated. Refrigeration is probably best because this is a small-batch recipe, unless you’re making more for a food swap.
I can’t wait to try more variations of the bacon jam recipe! I am already planning a bourbon bacon jam to give as gifts for the holidays and I want to experiment with more and more things to add.
Lots of people ask me what bacon jam is used for — obviously you don’t spread it cold on some toast, because it’s technically more like a tapenade or chutney than a jam. I love it on a grilled cheese sandwich or quesadilla, as a topping for a baked potato or an additive to scrambled eggs or ramen noodles, and in steamed vegetables. Next time you steam some green beans, asparagus, corn or whatever as a side dish for dinner, toss in a tablespoon or two of this at the end. Wowza.
Honestly, when you have a jar of this stuff lying around, all of a sudden you think of a million ways to use it. Suddenly everyone is a culinary mastermind, adding it to everything they make. We took jars of this awesomeness to the food swap and that evening I made a delicious meatloaf with bacon chipotle jam mixed into it and spread on top.
Bacon/Chipotle Jam Meatloaf
- 1/2 jar of bacon chipotle jam (recipe above)
- 2 lbs. ground venison (or lean beef or chicken)
- 2 tbsp. dried oregano
- 1/2 cup ketchup
- 1 cup breadcrumbs
- 2 eggs
- seasoned salt and pepper to taste
Preheat oven to 350 degrees. Mix all the ingredients (only about half of the bacon jam) thoroughly and transfer to a baking pan, then spread the remaining bacon jam on top of the meatloaf. Bake for about 35-40 minutes or until cooked thoroughly.
If you haven’t had the pleasure of food swapping in your community, I totally recommend starting one. You will be pleasantly surprised at the amazing people you meet, the incredible food they prepare, and the wonderful time you are guaranteed to have. Belinda and I made the bacon chipotle jam, as well as habanero salsa and tomatillo salsa, and I came with feijoa jam, apple butter, pumpkin apple butter, spicy pickled vegetables and zydeco beans. And check out what we came home with!
A food swap sounds like so much fun. And that jam sounds incredibly yummy.
Thanks for the ideas on how to use this delicious jam -I’m excited! (I’m thinking of adding some to the pulled pork I’m making tonight.)
Ooh, that sounds fantastic! I’ll have to add that to the list.
The bacon chipotle jam isn’t safe to pressure can and even if it was you don’t give the readers the information about how long and at how many pounds of pressure. This jam is a refrigerator only recipe. You don’t know who is reading your blog now and lots of new canners will think that its ok to make it and can it. Please be clear for them.
OK thanks I will clarify. It’s safe for pressure canning because of the vinegars … it’s more of a chutney than a jam … but I should have been more clear. Thanks for your comment.
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Can you give a more specific measurement for a “cone” of brown sugar? I’m up in Canada and I doubt I’ll be able to find that type of sugar, but I would love to try this for Xmas brunch!
Sure! Check the ethnic food section of your grocery store first, but I think it shakes out to about 2 1/2 to 3 cups of dark brown sugar. You can also add extra sweetness with molasses or agave syrup, or add extra chocolate. This recipe is very easy to adapt to your individual tastes. Hope it works out … enjoy!
This looks fantastic! I also found the SD Food Swap website and may join you in February! I’m always looking to share my creations!
Fabulous! Hope to see you there!
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By a chunk of abuelita, do you mean a disk or just one of the wedges?
One of the wedges … but feel free to adapt if that makes it too sweet for your tastes.
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