After sampling bacon jam at a restaurant, I just had to try making it at home. My family loved the result! Spread it on sandwich bread, hamburger buns, crackers, muffins—you name it. —Paula Marchesi, Lenhartsville, PA
Best Bacon Jam
Best Bacon Jam
Prep Time
15 min
Cook Time
1 hour 45 min
Yield
3-1/2 half-pints
Ingredients
- 2 pounds bacon strips, cut into 1/2-inch pieces
- 2 large Vidalia onions, chopped
- 4 garlic cloves, minced
- 2 cups strong brewed coffee
- 1 cup cider vinegar
- 1 cup unsweetened pineapple juice
- 1/2 cup Nutella
- 1/4 cup crushed pineapple, drained
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 1/3 cup peach nectar
Directions
- Rinse four 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly.
- In a 6-qt. stockpot, cook bacon in batches over medium heat until it starts to brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons in pan.
- Add onions to drippings; cook and stir over medium heat 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in coffee, vinegar, pineapple juice, Nutella, pineapple, brown sugar, cinnamon and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Cool slightly. Transfer to a blender in batches; cover and pulse until chopped.
- Return mixture to pan; bring to a boil. Simmer, uncovered, 15 minutes longer, stirring occasionally. Add peach nectar; simmer, uncovered, 20-30 minutes longer or until jam is thickened.
- Cool slightly. Store in airtight containers in the refrigerator up to 2 weeks.
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