Enticingly sweet, smoky, and sticky, homemade Bacon Jam will transform bread or crackers into an instant appetizer, or slather it onto a bun to take your burger to the next level!
Money can’t buy happiness. It is true. But let me share a little secret. You can make happiness and transform it into a sweet and sticky substance stored in a jar! Happiness in a jar? Who wouldn’t want that! This tantalizing jar of happiness will stand ready to transform any drab carbohydrate with an enticing slathering of homemade Bacon Jam whenever you need a smoky little rainbow in your life!
Yeah, it’s that good.
Bacon Jam Uses
Bacon Jam is essentially an instant appetizer in a jar. Add it to bread or crackers for a simple treat, or jazz it up a bit more with a slice of brie cheese! It is also perfectly suited to take your burgers to the next level! Can you imagine the deep smoky flavors of bacon, a tinge of tanginess from apple cider vinegar, combined with the sticky glaze of preserves, all dripping down the side of a perfectly grilled burger? It is almost too good to be true!
Another great use for Bacon Jam would be a downright dangerous grilled cheese. Holy crap that would taste phenomenal!
How to Make Bacon Jam
A proper saute pan is ideal to concoct this powerful elixir, once cooked, simmered and thickened you will want to blend it into a chunky sauce. You can use a standard blender, but the sticky mixture will want to cling to the sides, requiring you to frequently scrap it down. A stick blender like this KitchenAid Immersion Blender (affiliate link) will make your life infinitely easier. You’ll be surprised how frequently you find yourself using it!
This easy bacon jam recipe only calls for 5 ingredients: bacon, reserved bacon fat, apple cider vinegar, apricot preserves, and shallots. In a pinch, you could substitute onion for shallots, but shallots are ideal for the subtle garlic flavor they also bring to the party. Apricot preserves likely aren’t most people’s first choice when shopping for preserves, but don’t let that deter you. The nectarus flavor and subtle tartness of apricots perfectly balance the smoky bacon flavor of the jam. It’s your secret ingredient!
Enticingly sweet, smoky, and sticky, homemade Bacon Jam will transform bread or crackers into an instant appetizer, or slather it onto a bun to take your burger to the next level!
- 1 lb Bacon (cooked and chopped)
- 1 tbsp reserved Bacon grease
- 1/2 cup finely chopped Shallots
- 4 tbsp Apple Cider Vinegar
- 1 cup Apricot Preserves
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Heat bacon fat in a saute pan and saute shallots until translucent.
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Add chopped bacon, vinegar, and apricot preserves and simmer until preserves have dissolved, stirring as needed.
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Transfer jam into a tall, cylindrical container and use an immersion blender to blend into a jam-like consistency.
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Spread on bread, crackers, or any other item in need of additional deliciousness!
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This can be made in advance and stored in a pint jar in the refrigerator for future use as well. Reheat in microwave until warmed through.
IF you want to slather this on a burger, check out my secrets on How to Make Burger Patties Like a Restaurant!
I really have to thank my friend Liz for this recipe. She carefully crafted this concoction in her kitchen, teasing us on Facebook with it until it was ready to share. I kept the recipe on my to-do list, and I am glad I did, it lives up to all of the hype! This homemade Bacon Jam recipe was originally published on FoxValleyFoodie.com December 27, 2015.
If you enjoyed my Apricot Bacon Jam recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Sheila Manica says
Hey Foxie. If I made a larger batch of your Apricot-Bacon-Jam how long will it last and should it be kept in the refrigerator ?? Thank You ! Sheila
Fox Valley Foodie says
Yes, it should be kept in the fridge. I would not attempt to can it, and would try to use it within a couple weeks. If you would like to store it longer I would freeze it.
Jeff says
This was a lot better than I expected. Will make again.
Nate J says
I saw this recipe last week here in your blog and I told my self to make a comment once I’ve already tried it. And yes I tried it and it turns out great! Thanks for sharing the recipe. My kids also loved it!
Fox Valley Foodie says
That is great to hear! It is one of my favorite things to make for parties!
Jeanette Stephens says
Can this be pressure canned ??
Fox Valley Foodie says
It isn’t tested for it, so in the interest of food safety I would not.