Bacon Jam I

Prep Time
Cook Time
1h 20m
Ready In

Recipe: #14613

October 15, 2014

"You'll wonder how you ever lived without this! The uses for this luscious Bacon Jam are infinite - try it in a grilled cheese sandwich (OMG, with Brie???) or on a bagel over cream cheese. Or, plain, on a spoon, sneaking in the fridge in the middle of the night... Recipe by Martha Stewart. For an easier version, see my Bacon Jam II"

Original is 12 servings


  • Serving Size: 1 (84.9 g)
  • Calories 383
  • Total Fat - 25.5 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 65.6 mg
  • Sodium - 1120.7 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 11.5 g
  • Protein - 23.6 g
  • Calcium - 20.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, about 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan. (To speed things up, I run two skillets at the same time).

Step 2

Add shallots and garlic to pan and cook over medium-low heat, stirring, until translucent, about 5 minutes.

Step 3

Add chili powder, ginger, and mustard and cook, stirring, for 1 minute.

Step 4

Increase heat to high, then add bourbon and maple syrup. Bring to a boil, scraping up the browned bits.

Step 5

Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.

Step 6

Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks. Makes about 2 3/4 cups jam.


No special items needed.

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