Background: We were introduced to Bacon Jam while we were living in Texas. It’s an excellent burger topper that adds a sweet and savory flavor. We took a stab at making our own and think it turned out pretty dang good! The use of hickory bacon, fresh garlic, and maple syrup takes an ordinary burger to a whole new level. If you’d like to increase the heat, add in a seeded jalapeno pepper. This Bacon Jam recipe can be jarred and stored in the refrigerator for up to 4 weeks. You can add it your charcuterie boards, use it to coat your Brussel sprouts with sprinkle of sea salt, or on your breakfast sandwich. It’s a versatile condiment that makes for a great gift as well!
- 1 package hickory smoked bacon
- 2 medium onions, finely diced
- 1 teaspoon salt
- 2-3 garlic cloves minced, or grated in – I use a hand grater
- 3 tablespoons brown sugar
- 1/2 cup maple syrup
- 3 tablespoons Bragg apple cider vinegar
- 1 teaspoon fresh cracked pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon McCormick ground cumin
- 1/4 cup fresh brewed dark coffee
- 1 teaspoon balsamic vinegar
- Preheat a large skillet over medium heat. Finely chop your bacon before adding to skillet and cook until crispy. Carefully tilt your skillet to one side and pour excess grease into a jar leaving all but 2 tablespoons in the skillet.
- Add onions and salt and cook mixture over low heat until the onions are browned and slightly caramelized. Add the garlic and cook for an additional minute.
- Stir in brown sugar, maple syrup, apple cider vinegar, black pepper, cayenne pepper, cumin, and coffee. Let the mixture simmer and cook down over low heat for 20-25 minutes.
- Remove from heat and stir in balsamic vinegar.
- Serve warm and use it as a topping for your burger.
- Store leftovers in a jar in the refrigerator for up to 4 weeks.
Our Three Cheese Mac & Cheese is a perfect side dish for Burger night!
