Recipes · Sauces · Condiment
Jeremiah Bacon’s Bacon Jam
- Meal
- Condiments
- Issue
- September 2016
Ingredients
Yields 1½ cups
- 1 lb. bacon, diced or ground
- 1 large red onion, diced
- 2 cloves garlic, minced
- Pinch salt
- 1/4 cup water
- 1/4 cup apple-cider vinegar
- 1/4 cup aged sherry
- 1/4 cup sorghum
- 1/2 cup brown sugar
Method
Render bacon over medium-high heat until crispy. Using a slotted spoon, remove the bacon and set aside. Pour off some of the fat so one to two tablespoons remain. Add the onions, garlic, and salt and sweat until translucent. Add water, vinegar, sherry, sorghum, and sugar and stir. Add the bacon. Simmer uncovered until the mixture is reduced by one-quarter to one-third, then remove from heat. As it cools, the mixture will continue to thicken. Stored in a covered container in the fridge, the jam will keep for two weeks.
Recipe by Jeremiah Bacon. From “How to Make Bacon Jam.”
Notes & tips
Get creative: Add any combination of the following ingredients to…
Sweeten the pot: bourbon
or honey; or substitute maple syrup for the sorghum.
Add some heat: hot sauce, cayenne, or chili pepper, to taste
Alter the acidity: try Champagne vinegar or Banyuls instead of apple-cider vinegar; whole-grain mustard can be added after the jam has reduced.
