Sweet heat bacon jam.

[Steve H]

Good afternoon all. I got to thinking about making up some bacon jam after seeing a few threads in the regard. And I had a idea to give it a twist.

This will call for:
3 pounds thick cut bacon cut up.
3 sweet onions. Finely diced
8 shallots minced
4 gloves of garlic minced
1.5 cups brown sugar
3/4 cup Maple syrup
3 tsp chili powder
1 cup apple cider vinegar
1 1/2 tsp xxx Cayenne pepper. Received from Robert tx smoker

Cook bacon and drain on a paper towel. Drain bacon grease from pot. Reserve about 3 Tbs in pot.

Add onions and shallots to pot. And cook on medium until caramelized. About 20 minutes.

When onions are done. Add the:
bacon
brown sugar
garlic
maple syrup
vinegar.
Bring to simmer. Then put on low for 30 minutes until the liquid reduces.
Now for the heat. I first added 1 tsp of the XXX cayenne. Waited 5 minutes. And tasted. Yup, there is heat. But not quite enough.
Added another tsp. Waited 5 minutes. Oh boy. Now there is warmth. Very nice with the sweet and smokey flavors.
Cooled and jarred with some semi-fancy pint mason jars.
I got just shy of 4 pints.

I like homemade bacon jam much more then store bought. The store bought always tastes fake. I think from them adding liquid smoke or something.

 

[Central PA Cowboy]

Very nice, Steve!

 

[Steve H]

Very nice, Steve!

Thank you!

 

[SmokinVOLfan]

Damn Steve that is a great idea! I bet your whole house smelt amazing while that was cooking. What do you plan to use it on?

 

[tx smoker]

Holy smoke Steve!! That looks and sounds amazing. The timing of your post is more than coincidence I believe...maybe it's fate. I was supposed to be off work all last week but was the only one from the company that was gonna be in town so I got relegated to work two days. I got those two days back this week so will be off work Wednesday through Sunday. That's 5 days that I had nothing at all planned....until now My only issue with making this is my brain fart when packing the stuff up for you and sending my half of the XXX Cayenne as well as your half. I don't have any Being that I'm not inclined to wait to order more I'll probably just use some of my hot pepper spice mix that's been a 14 year evolution.

Beware though, if that cayenne you used is anything like a lot of similar stuff I've used, it gets hotter with time. You may wind up with atomic bacon jam

This is gonna be fun!!
Robert

 

[Steve H]

Damn Steve that is a great idea! I bet your whole house smelt amazing while that was cooking. What do you plan to use it on?

Thanks! This jam is good on burgers, BLTs, crackers, in grilled cheese sandwiches, roasted potatoes,etc, etc. Not to mention just sneaking in the kitchen. And getting a spoonful....

 

[Steve H]

Holy smoke Steve!! That looks and sounds amazing. The timing of your post is more than coincidence I believe...maybe it's fate. I was supposed to be off work all last week but was the only one from the company that was gonna be in town so I got relegated to work two days. I got those two days back this week so will be off work Wednesday through Sunday. That's 5 days that I had nothing at all planned....until now My only issue with making this is my brain fart when packing the stuff up for you and sending my half of the XXX Cayenne as well as your half. I don't have any Being that I'm not inclined to wait to order more I'll probably just use some of my hot pepper spice mix that's been a 14 year evolution.

Beware though, if that cayenne you used is anything like a lot of similar stuff I've used, it gets hotter with time. You may wind up with atomic bacon jam

This is gonna be fun!!
Robert

And what do you have in mind,hmmmm?

 

[illini40]

Looks great, and thanks for sharing! You have inspired me to keep playing around with bacon jam...my latest new favorite thing.

 

[Steve H]

Looks great, and thanks for sharing! You have inspired me to keep playing around with bacon jam...my latest new favorite thing.

You're welcome! The heat thing is new. But. Boy. Is it good!

 

[smokerjim]

i've never had it Steve but it sure does sound and looks tasty.

 

[Steve H]

i've never had it Steve but it sure does sound and looks tasty.

Thanks Jim!

 

[Jabiru]

Yum, yum and yum. That looks so good Steve, on a burger your jam would be gold. bookmarked your recipe and will do this one, thanks for sharing.

What shelf life do you think You will get out of them?

 

[Steve H]

Yum, yum and yum. That looks so good Steve, on a burger your jam would be gold. bookmarked your recipe and will do this one, thanks for sharing.

What shelf life do you think You will get out of them?

Thank you! I'll be keeping them vacuum sealed in the fridge. They can keep for up to a month. Longer if frozen. They won't last a couple of weeks here though. If my oldest son catches wind that I made some......

 

[tropics]

Steve that looks great I have never tried Bacon Jam never heard of it till recently.I thought their was going to be the SC Reaper in the post the way it sounded.
Richie

 

[Steve H]

Good morning Richie,
The remainder of you reaper is going into my next batch of summer sausage. I'm aiming at a much warmer batch using the 1.5" casings.

 

[chef jimmyj]

That stuff looks great. Note...You have add Maple Sugar in the instructions but not the amount in the ingredients list. What size Sweet Onions did you use? I have bagged Sweet Onions that are small, 4 oz. Each. I also have some Peruvian Sweet Onions that are really huge, about a pound plus each. Thanks for posting...JJ

 

[Steve H]

That stuff looks great. Note...You have add Maple Sugar in the instructions but not the amount in the ingredients list. What size Sweet Onions did you use? I have bagged Sweet Onions that are small, 4 oz. Each. I also have some Peruvian Sweet Onions that are really huge, about a pound plus each. Thanks for posting...JJ

Thank you! I meant maple syrup, not sugar. Thanks for catching that. It has been corrected. The onions were large almost softball size. The total weight was close to 3 pounds.

 

[tx smoker]

EDIT: Never mind. I found it in the thread. Must have overlooked it

Morning Steve!! Hopefully you'll get this pretty soon. I'm about to make a batch of the bacon jam and have a question. I think I already know the answer but want to confirm. Is the stuff shelf stable or does it need to be refrigerated?

Looking forward to this stuff!!
Robert

 

[Smokin' in AZ]

Boy does that stuff look good Steve. Nice job

LIKE!

John

 

[Steve H]

EDIT: Never mind. I found it in the thread. Must have overlooked it

Morning Steve!! Hopefully you'll get this pretty soon. I'm about to make a batch of the bacon jam and have a question. I think I already know the answer but want to confirm. Is the stuff shelf stable or does it need to be refrigerated?

Looking forward to this stuff!!
Robert

It needs to be in the fridge. Hope you like it!