I can officially utter the words “This is my JAM” and not get laughed at by my friends. This is my new addiction and I’ll gladly attend meetings if needed. This jam is that good. It has a little bit of everything that I like. Bacon…CHECK. Beer…CHECK. Onions and Garlic…CHECK. What else do we really need? Perhaps the best thing about this jam is how versatile it is. You can put it on a biscuit, eggs, waffle as well as burgers, bratwurst and chicken sandwiches. This would be fantastic on a grilled cheese. Imagine some gooey Havarti Cheese mingling with warm bacon jam. My mouth is watering already. When you add some Stubbs BBQ seasoning along with a few sprinkles of cayenne pepper, you have the perfect combination and all is right in the BBQ world. This can be made in a cast iron pot or on the grill. You can make things even easier and prepare the bacon in the oven. I like to make large batches and give them away to friends around the holidays. Bacon Jam under the tree? Yes please! Bacon Jam for Valentines Day? Of course! Bacon Jam Turkey sandwich in late November? Sign me up.
- 1.5 lbs Bacon
- 2 medium yellow onions (Diced)
- 3 garlic cloves (Minced)
- 1/3 cup Apple Cider vinegar
- 3 TBS Maple Syrup (Use the good stuff)
- 1/2 cup Dark Brown Sugar
- 8 oz Dark Ale Style Beer
- 2 TBS Stubbs BBQ Seasoning
- Cayenne pepper (optional)
Sprinkle bacon pieces with Stubbs BBQ Seasoning. Cook in cast iron pan over medium heat until brown and nearly crisp. Remove bacon from pan and place on paper towels. Drain all but 1 TBS of bacon grease from pan and cook diced onions and minced garlic until onions are translucent. This takes approx 6-8 mins over medium low heat. While the onions are heating, chop your bacon into 1/2 inch pieces.
After 6-8 minutes, add the apple cider vinegar, brown sugar, beer, maple syrup and bring to a boil. This takes about 2 minutes. Using a wooden spoon, make sure to scrape the bottom of the pan to get any brown bits off the bottom. Add bacon pieces and stir. Cook over medium high heat until glaze thickens. (10-15 minutes)
Once the bacon jam reduces and becomes thick, remove from heat. You can pulse in a food processor (2-3 pulses) to make the jam easily spreadable or leave as is. I like mine a bit chunky, so no processor for me. Either way, you will love this on biscuits, toast, bratwurst, hamburgers, chicken, grilled cheese sandwiches or on a shoe. It's that good.
This has sweetness, some salty goodness and a little heat that all works great together. You can store this in an airtight container (in the fridge) for up to 4 weeks. I think mine made it almost 4 hours, so a larger batch may be needed to test out that timeframe. Welcome to my BACON addiction. We will get thru this together.
Thanks again for stopping by. Feel free to pass this one along to your friends. Go Blue!!!!