Don't be like me and wait until you are 33 years old to try bacon jam - this stuff is UNBELIEVABLE! As in "knock-your-socks-off, I'm going to eat it all with a spoon standing up in the kitchen" unbelievable. The combination of sweet caramelized onion and salty, fatty bacon tied together in a savory wine sauce creates a unique flavour that gets better with each bite. Personally I love to adding this to a cheese plate, people are always pleasantly surprised when they take a bite of brie smothered in bacon jam (for tips on creating a great cheese platter, read my blog here).
You will see in the recipe that I suggest taking your jam off the heat a minute or two before it is your desired consistency, as it will continue to thicken as it rests. I definitely made this mistake the first time I made the jam, cooking it until it was perfect only to be sad an hour later when I went to grab a bite and it had lost its lovely, smooth consistency and instead was gloopy and much too thick. Sugar hardens as it cools, how else do you think they make those amazing sugar sculptures?
Bacon jam will keep in your fridge for 2-4 weeks, or can be frozen for up to 6 months (just make sure to take out the night before to thaw completely before serving). Don't be afraid to make a double batch, this condiment will go fast!
Boozy Bacon Jam
- 1 lb bacon
- 3 yellow onions
- 1/4 c. sugar
- 1 c. full body red wine
- 1 tsp fresh rosemary, finely chopped
- Salt (to season)
- Step 1 Slice your bacon into quarter-inch strips and place into a large frying pan. Cook on medium-high heat until the center of the bacon is soft but the edges are crispy. Drain, saving the fat, and place on a paper towel to rest.
- Step 2 Thinly slice and quarter your onions and place into the frying pan with a few tsp of leftover bacon fat. Saute on medium heat until soft and translucent, about 8-10min.
- Step 3 Add your sugar to the onions and continue to saute for another 2-3min, or until the onions begin to caramelize.
- Step 4 Once the onions are ready, add in your red wine, chopped rosemary and cooked bacon. Reduce your heat to medium-low and continue to cook, stirring frequently, until most of the liquid has evaporated and your mixture has thickened substantially. Take off the heat a few minutes before you think it is ready, as the sugar will harden and continue to thicken the jam as it cools.
- Step 5 Wait until cool to serve or place in an airtight jar in the fridge. This jam will hold up for 2-4 weeks in the fridge and is excellent addition to a cheese platter, burger, grilled cheese, or just eaten right off a spoon. Enjoy!