Bacon jam is taking the world by storm. This smoky, savory condiment pops up everywhere from gourmet items in five-star restaurants to fast food burger menus, neighborhood dinner parties to grand gala openings, the breakfast table, and the backyard cookout.
Because bacon jam is such a tasty and versatile treat, its uses, pairings, and incarnations are practically limitless. It can add a mouth-watering twist to breakfast omelets, burgers, sandwiches, hors d’oeuvre trays, entrees, and even desserts.
With bacon jam becoming ever more popular, a common question arises: what’s in bacon jam? What secret ingredients make this sweet and savory relish so tantalizing?
The list is more straightforward than you might expect.
Bacon Jam Ingredients
You can choose from a variety of bacon jam flavors, or even make it yourself, so the ingredient list may vary depending on which type you purchase or create. With that in mind, here are the essential ingredients of bacon jam:
Bacon
Onions
Shallots
Garlic cloves
Brown sugar
Maple syrup
Apple cider vinegar
If you prefer bacon jam that is less sweet, you can reduce or remove the maple syrup. You can also reduce the amount of brown sugar, although removing it entirely is not recommended.
For extra heat, finely chopped peppers can be added. Jalapenos, habaneros, or chilis will add flavor and some kick to the jam. Make sure to remove any seeds unless you want four-alarm-spicy bacon jam.
How Bacon Jam Is Made
Again, no two recipes will be the same because such a wide variety of bacon jams exists. Still, the basic formula for creating bacon jam is relatively simple.
First, the bacon is cooked until crispy. Crispy bacon is an absolute must for bacon jam – that crunch is essential in every bite.
The onions and shallots are then caramelized, usually in the fat from the fried bacon.
Once the onions and shallots have properly caramelized, the crispy bacon, chili powder, apple cider vinegar, maple syrup, brown sugar, and garlic are mixed in and simmered. This mixture simmers until it reaches a thick, jam-like consistency.
The bacon jam must then cool completely before it can be transferred to a jar.
