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:
- 1.5 lbs bacon
- 2 cups shallots finely chopped
- 1cup Vidalia onion finely chopped
- 1/2 tsp smoked paprika
- 4 cloves chopped garlic
- 1 tsp chili powder
- 1/2 cup cognac
- 1/4 cup tincture
- 1/2 cup infused maple syrup
- 1/4 cup balsamic vinegar ( I used strawberry balsamic)
- 1/2 cup brown sugar
- Placed 1cup maple syrup in a mason jar with 7 grams decarbed bud.
- Placed in a water bath on simmer for 4 hours. Strain and store
- Cook bacon so very Krispy drain grease
- Leave 2 tbs of fat in the pan and cook onion and shallots until they are caramelized
- Add garlic and cook for another minute
- Add chili powder and paprika stir to combine
- 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
- Chop bacon into bite-size pieces and add to the pan
- Reduce to low and simmer for approx 10 min or till thickened to jam consistency
- 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.