If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Bacon Jam can go on just about anything. Try putting it on some toast with a tomato, spread on pierogi's, just eat it out of the jar! Loaded with bacon, onions and spices. There is nothing better than bacon! —Laurie Brooks
Makes 1 regular size canning jar
- 2 yellow onions, diced
- 1/4 cup brown sugar, packed
- 1 tablespoon honey
- 1 tablespoon red pepper flakes
- 2 pounds cooked bacon, crumbled
- Salt & Pepper to taste
- 1 cup dark beer
- 1/4 cup red wine vinegar
- Place bacon on 2 tin foil lined baking trays and cook on 400 F for 20 to 25 minutes. You want this pretty crispy but not burnt. Place cooked bacon on paper lined dish. Reserve the bacon grease.
- In a skillet, saute onions in bacon grease until they have a nice aroma and are a nice golden color ( about 10 minutes)
- Add the brown sugar, honey, red pepper flakes, and red wine vinegar. Stir until mixed. Sprinkle some salt and pepper.
- Then add the crumbled bacon and stir. Next add the beer ( you can also use water )
- Cook for about 15 minutes, until the bacon is a nice dark brown color and the sauce is jam consistency. Adjust flavors to your liking ( sweeter? add more honey, spicier? add more pepper flakes etc..)
- Allow the jam to cool a bit and transfer to serving dish or canning jar. You can keep refrigerated for up to 2 weeks.
- If it isn't to the consistency you want it. What I do is put the jam into the food processor and grind until you want it.