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
1 regular size canning jar
yellow onions, diced
brown sugar, packed
red pepper flakes
cooked bacon, crumbled
Salt & Pepper to taste
red wine vinegar
In This Recipe
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.