Infused Bacon Jam

Making jam doesn’t always involve cooking down seasonal fruit. Sometimes it involves caramelizing onions and shallots in bacon fat, maple syrup, and brown sugar for a sweet and savory spread that tastes incredible with cheese. You can probably find jarred artisanal bacon jam at a specialty store, but it’s crazy easy to make your own.  

Here's how to do it:


  1. 1.5 lbs bacon
  2. 2 cups shallots finely chopped
  3. 1cup Vidalia onion finely chopped
  4. 1/2 tsp smoked paprika
  5. 4 cloves chopped garlic
  6. 1 tsp chili powder
  7. 1/2 cup cognac
  8. 1/4 cup tincture
  9. 1/2 cup infused maple syrup
  10. 1/4 cup balsamic vinegar ( I used strawberry balsamic)
  11. 1/2 cup brown sugar


  1. Placed 1cup maple syrup in a mason jar with 7 grams decarbed bud
  2. Placed in a water bath on simmer for 4 hours. Strain and store
  3. Cook bacon so very Krispy drain grease
  4. Leave 2 tbs of fat in the pan and cook onion and shallots until they are caramelized
  5. Add garlic and cook for another minute
  6. Add chili powder and paprika stir to combine
  7. Increase heat to high and carefully add cognac boil for 1 min. Reduce heat add maple syrup, brown sugar, vinegar, and tincture cook on med-high for 3 min
  8. Chop bacon into bite-size pieces and add to the pan
  9. Reduce to low and simmer for approx 10 min or till thickened to jam consistency
  10. Drain off any existing fat

We recommend serving it on a cheese platter, in a grilled cheese, or in a cheeseburger. 

Storage-wise, yes! You need to refrigerate it. Let it cool completely before transferring the jam into a jar. It’s best eaten in a few days. 

I put it on top of meatloaf

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