Sunday, October 25, 2015

Bacon Jam

Roxanne and Donna and our bacon jam!
A while back, Roxanne asked me if I knew how to can bacon jam. I figured it required a pressure canner, which she did not have. So we came up with a plan to make the jam together and can it as a way for her to learn about pressure canning and for both of us to have bacon jam. I'd wanted to make this for quite a while. There are all sorts of recipes on line for this; here is the one we used:


  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 cups finely chopped shallots (from 3 large or 8 small shallots)
  • 4 small cloves garlic, chopped (about 1 tablespoon)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mustard
  • 1/2 cup bourbon
  • 1/4 cup maple syrup
  • 1/3 cup sherry vinegar
  • 1/3 cup packed light-brown sugar


  1. Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 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.
  2. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. 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.
  3. 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.          
However, instead of refrigerating the jam, we put it into jars (note to self, that whole recipe makes only 3 cups of jam!) and pressure canned it at 10 pounds of pressure for 75 minutes. I have one jar, Roxanne has one jar, and she is sending the third to someone on a cooking show to see if he likes it. I'm sure he will, it's really good.

[And, Kristy, if you're reading this, I know you've wanted some of this for a while, too. I can make more.]


  1. Sounds great! But what would you serve bacon jam with?

    1. "Everything."

      I'm thinking on toast with an egg on top, to start.


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