1Chop your bacon and cook until almost crisp, stirring it around often.
2Chop your bacon and cook until almost crisp, stirring it around often.
3Chop your bacon and cook until almost crisp, stirring it around often.
4Drain all but ½ TBS or so of the bacon grease out.
5Drain all but ½ TBS or so of the bacon grease out.
6Drain all but ½ TBS or so of the bacon grease out.
7Add in the onions and sauté for about 5 minutes.
8Add in the onions and sauté for about 5 minutes.
9Add in the onions and sauté for about 5 minutes.
10Next, add in the garlic and sauté for 1-2 minutes, stirring the whole time.
11Next, add in the garlic and sauté for 1-2 minutes, stirring the whole time.
12Next, add in the garlic and sauté for 1-2 minutes, stirring the whole time.
13Add in brown sugar, vinegars and water. Stir and bring to a simmer over medium heat.
14Add in brown sugar, vinegars and water. Stir and bring to a simmer over medium heat.
15Add in brown sugar, vinegars and water. Stir and bring to a simmer over medium heat.
16Add in Thyme sprigs and pepper and continue simmering another few minutes, stirring often, being careful not to burn.
17Add in Thyme sprigs and pepper and continue simmering another few minutes, stirring often, being careful not to burn.
18Add in Thyme sprigs and pepper and continue simmering another few minutes, stirring often, being careful not to burn.
19Taste and adjust seasoning to your preference if necessary.
20Taste and adjust seasoning to your preference if necessary.
21Taste and adjust seasoning to your preference if necessary.
22Remove Thyme sprigs and allow the mixture to cool.
23Remove Thyme sprigs and allow the mixture to cool.
24Remove Thyme sprigs and allow the mixture to cool.
25You can then pulse the jam a few times in your food processor for a finer jam or leave it as is.
26You can then pulse the jam a few times in your food processor for a finer jam or leave it as is.
27You can then pulse the jam a few times in your food processor for a finer jam or leave it as is.
28Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.
29Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.
30Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.
31Heat it up a bit to enjoy on whatever you like. If you need to after reheating adding a TBS or so of water if the jam is too thick
32Heat it up a bit to enjoy on whatever you like. If you need to after reheating adding a TBS or so of water if the jam is too thick
33Heat it up a bit to enjoy on whatever you like. If you need to after reheating adding a TBS or so of water if the jam is too thick
Ingredients
2 pounds Bacon
2 pounds Bacon
2 pounds Bacon
1.5 cups chopped Vidalia onion
1.5 cups chopped Vidalia onion
1.5 cups chopped Vidalia onion
4 large cloves garlic, minced or 3 TBS garlic paste
4 large cloves garlic, minced or 3 TBS garlic paste
4 large cloves garlic, minced or 3 TBS garlic paste
1 cup brown sugar
1 cup brown sugar
1 cup brown sugar
0.25 cup sherry vinegar or red wine vinegar
0.25 cup sherry vinegar or red wine vinegar
0.25 cup sherry vinegar or red wine vinegar
2 TBS balsamic vinegar
2 TBS balsamic vinegar
2 TBS balsamic vinegar
0.25 cup water
0.25 cup water
0.25 cup water
6 sprigs of fresh thyme
6 sprigs of fresh thyme
6 sprigs of fresh thyme
1 Black pepper
1 Black pepper
1 Black pepper
2 TBS Cayenne red pepper and maple syrup
2 TBS Cayenne red pepper and maple syrup
2 TBS Cayenne red pepper and maple syrup
Equipment
frying panfood processormason jar
Tips
If you want a more sticky gooey jam, add in a ½ cup to 1 cup of fig jam after you remove what you made from the heat, just stir until its mixed in.
The addition of the fig jam makes the Bacon Jam sweeter. You can counter that (if you wish) by adding in some Cayenne pepper, which I do in the written recipe.
The trick to making it is having your ingredients prepped and organized and then as the mixture cooks down into jam that you pay attention to taste and texture. You don't want it to burn.
Store in a mason Jar for up to a week. I like to gently reheat this before using