Wednesday, January 11, 2012

Recipe: Bacon-Onion Jam

Okay... Since that last post got too Rambly! Here is what I have come up with for the Bacon-Onion Jam that I will (hopefully) attempt to make tomorrow:

I'll do the Crappy-Droid Picture-Taking and post the results (including final yield), when I make it!

Note: This recipe has been updated! Recipe: Bacon-Onion Jam (Updated / Final)

Adapted from D's and YumSugar's Recipes

D's Recipe here:

YumSugar's Recipe here:

And since it is an "Adaptation" I am calling it "My Own!" :-)

QT's Bacon Onion Jam

  • 1 lb Applewood Smoked Bacon
  • 6-8 Medium Red Onions, sliced thinly (I might mix up yellow and red)
  • 4-5 cloves minced fresh garlic
  • 1 Tbs Golden Brown Sugar
  • 1 cup fresh brewed coffee
  • 1/2 cup Dried Currants (or I'll probably use Golden Raisins)
  • 1/8 cup Apple Cider Vinegar
  • 1/8 cup Red Wine Vinegar
  • 1/4 cup Maple Syrup (the real stuff)
  • Smoked Paprika, to taste
  • Salt & Pepper, to taste
  • Extra Water


  1. In a large, heavy pot, fry the bacon 'til brown and barely crispy. Set aside on paper towels to drain and cool. Reserve the bacon grease.
  2. Saute the onion and garlic in the bacon grease. Cook, over medium heat, until it starts to limpify - appx 10 mins.
  3. Add Brown Sugar and a sprinkling of salt. Turn heat down and simmer, stirring occasionally until translucent, appx 5 mins.
  4. Slice the bacon into 1/2 - 1" chunks
  5. Put the bacon back in the pan and add coffee, raisins, vinegars and maple syrup. Bring to a boil, stirring constantly. Then immediately turn down to a simmer.
  6. Simmer for 2-3 hours, stirring occasionally (to prevent sticking). Add water, 1/4 cup at a time, appx every 25-30 mins.
  7. Keep cooking 'til the mixture is a rich, deep brown and you can no longer distinguish the bacon from the onion. It should have a thick, jam-like consistency.
  8. Let cool for 20 minutes. If desired, run thru a food processor to finely chop and blend the jam.
  9. Return to the pot. Cover and refrigerate, overnight.
  10. The next day, remove the majority of the fat from the top of the jam.
  11. Turn heat to low and add salt, pepper and paprika to taste. Cook on medium-low heat until most of the liquid is evaporated.
  12. Transfer jam to sterilized jars and process in a pressure canner @ 15 lbs for 10 minutes.

Serve on warm, crusty sourdough with softened brie cheese. Or on crackers with goat cheese. Or maybe on a nice, juicy, grilled steak (Yummmm!!!!)

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