Bacon Jam – My Way


This is the craziest thing going – I don ‘t eat onions but I can/will/do eat this.

This is also a recipe that anyone we have served it to, wants the recipe. Sure wish I could do this commercially then! Oh well….


  • 1  lb. maple bacon
  • 1/2 lb. smoked bacon
  • 1 onion, peeled
  • 2 cloves garlic
  • 1/4 cup rice wine vinegar
  • 1/2 cup dark brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup Sangiovese wine
  • 3/4 cup strong black coffee (brewed not instant)
  • 2 dried bay leaves
  • 1/4 cup brer rabbit molasses (or your fav molasses)
  • 5-6 bittersweet chocolate melting discs (yes)
  • generous drizzle of fig balsamic vinegar (last one to be added)

Slice the bacon into 1 inch strips and cook in a large skillet until crispy (if not real crispy, it will not turn out). Drain the fat and reserve the bacon bits.

Now slice the onion wafer thin in circles and then cut them in half (half disc shape). Also they become too stringy if not cut in half.

Put all the ingredients into a crock pot, turn on high and leave for a minimum 4 hours. Leave the fig balsamic vinegar to the very end.

This will probably be too liquid at the end of 4 hours, so place in a saucepan and cook down until the jam is thick and syrupy. Now add the fig balsamic vinegar and taste. If your eyes roll over, then it is right.

Before I forget, using your hand immersion blender (motor boat motor) run it through the hot mixture once or twice. The idea here is to break it up a little, not make a puree out of it. Once you make it, you will know what I mean.

This will keep in the refrigerator for up to 2 weeks. When ready to serve, microwave for a few seconds (20-25) and serve warm. This can be used in and on so many different foods, even a spoon. So there!

Also, if you make this, let me know what you think, please.



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