I can’t believe that it has taken me this long to make bacon jam. This stuff is truly magical. Although I used it mostly on my bread machine southern biscuits, you can put it on anything you would put jam. Or bacon. Even pizza. No really, bacon jam on pizza is delicious. Ditto for pancakes and waffles.
You can’t rush making this jam, so if you don’t have an hour and a half to commit to it, you shouldn’t even try. Just relax and hang out while it comes together. But if you do, you’ll be very happy with the results.
- Fry bacon in a large skillet until lightly browned, but not crispy. Remove to a paper towel-lined plate. Remove all but about 1 1/2 tablespoons of the bacon drippings.
- Add the onion to the skillet and saute for about 4 minutes or until soft.
- Add the garlic and cook, stirring, for another minute.
- Add the bacon back in and stir in the remaining ingredients. Bring to a boil then reduce to a simmer.
- Cook, stirring almost constantly, for about 1 1/2 hours or until most of the liquid has evaporated and you have a big, gooey, sticky, bacony mess.
- Serve slightly warm. Keep in the fridge. I microwaved the jam just slightly when I used it the next day to soften it up a bit.
Nutritional values are approximate.