If you love bacon, now you have a way to put it on everything with this delicious sweet-salty apple bacon jam. It takes a little time, but is easy and so good!
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You might remember, if you're a regular reader, that I shared a delicious appetizer last year that involved a version of bacon jam (scallops with cranberry bacon jam - if you missed it then you should definitely take a look it's so good). Even if you missed it, knowing that, you might wonder why I'm now sharing this apple bacon jam.
Well, bacon jam is just one of the best things around, so I figured any excuse was a good one to play around with it. Plus, this apple bacon jam is good enough that it deserves it's own post.
What is bacon jam?
Bacon jam is essentially bacon and onion cooked down and sweetened, thinned out and flavored with for example vinegar.
Typically you start by rendering down the bacon so that fat comes out and it's starting to brown, along with some onion and garlic added and cooked further. Add a little sugar, water and either vinegar or some form of spirit and cook until the liquid disappears. Drain off the excess fat and pop in a jar or other container ready to use. Some people choose to blend it up a bit to be smoother, but I quite like it chunky.
This apple bacon jam follows the same basic method but also adds in some apple and a little cinnamon for a slightly more fall flavor.
I'm not sure when I first came across bacon jam but as soon as I had tried it, I knew I needed to try making it. Both my husband and I instantly loved the cranberry version I made last year so I'm not sure why it has taken me so long to make another version.
Actually of course I do - that'll be the little one who is toddling about all over these days.
How can you use this apple bacon jam?
We instantly loved this jam when we tried it as part of my caramelized apple and bacon jam crostini. It would be great on other crostini as well, such as with a simple goat cheese underneath.
You could use it in sandwiches as it goes really well with a range of cheeses or even with ham, or put some out with a cheese board. I also used some bacon jam on my butternut squash pizza and this would be great for that as well. Basically, find any excuse to use it, it won't be hard.
Plus, once you've tried it yourself, why not make some more to give a jar as a gift? It's definitely the sort of present that will win friends.
This apple bacon jam is packed with delicious flavor and has so many uses - make sure to try some soon!
Like bacon? Same here! Try these other tasty favorites:
- Bacon onion spaetzle (German noodle/pasta)
- Apple and bacon cornmeal scones
- Bacon corn pizza
- Plus get more side dishes in the archives.
Apple bacon jam
Ingredients
- 7 oz smoked bacon
- ¼ onion large, or ½ small
- 1 clove garlic
- 2 oz apple
- ¼ teaspoon cinnamon
- 2 tablespoon water
- 2 tablespoon brandy
- 2 tablespoon brown sugar
- 1 tablespoon molasses
Instructions
- Slice the bacon and fry in a small/medium skillet over a medium-high heat until the fat is starting to render, stirring regularly, around 10 minutes.
- Finely chop the onion and garlic, peel and finely dice the apple, and add all to the pan. Cook, stirring regularly until the onions have softened and gone translucent and the bacon is crisping, another roughly 10 minutes. If you have excess fat in the pan, drain it off - you want a little left but no more than around a tablespoon or two.
- Add the cinnamon, water, brandy, sugar and molasses and stir in well. Once it boils, reduce to a simmer and allow to cook for around 20-30 minutes, stirring occasionally, until it is nicely sticky.
- Remove the bacon-apple mixture from the pan, draining off any remaining excess fat as you do so, to a sealable jar or similar. Allow it to cool and store in the fridge until needed.
Nutrition
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Scott says
I had this on top of a grilled center cut boneless pork chop. It was the perfect accompaniment. I may adjust the recipe and add a little more apple next time. This will definitely be one of my go-to recipes.
Caroline's Cooking says
I'm so glad to hear you enjoyed, and I can see it being great with a pork chop!
Pia says
Hi! I’m thinking to do this fabulous recipe as a Christmas present, do you know how long it lasts?
Caroline's Cooking says
I haven't tested to be sure, but from other sources and generally, I'd say around 2-3 weeks as long as it is kept in the fridge. Sounds like a lovely idea!
Sharyn Jones says
Can I process this jam in a water bath for storage outside the refrigerator?
Caroline's Cooking says
I haven't tried it myself but it should work fine using proper canning procedures.
Chichi says
This recipe definitely sounds decadent and I am so in. I love how this apple bacon jam caramelized nicely. I totally love it
Caroline's Cooking says
Thanks, it's such a delicious combination!
Hannah Healy says
This is such a good idea! I bet the flavors are amazing!
Caroline's Cooking says
Thanks, it's really tasty for sure!
Annissa says
Wow! What an awesome flavor combination! Perfect for Fall!
Caroline's Cooking says
Thanks, indeed it is!
Marc @ NoRecipes says
Love the addition of apples to this as I've always felt like standard bacon jam is missing something. Tempted to make a batch, but then I'd probably end up putting it on everything.
Caroline's Cooking says
It does add a lovely texture and extra flavor. Do give it a try (using on everything is not necessarily a bad thing!)
Debra Eliotseats says
This is one of our favorite appetizers but I love the twist with the apples and other fall flavors!
Caroline's Cooking says
Thanks Debra, the apple adds a nice softness to an already delicious jam.
mark matthews says
I am wondering if instead of the Brandy and water if I might be able to add my homemade Habanero Sauce
Caroline's Cooking says
Hi Mark, habanero sauce has quite a different character and can vary a bit in what's in there as well, but one of the things you are looking to add is a little acidity so it should have that. Whatever it has in it, being spicy will obviously make the jam spicy as well. Personally I am not sure whether this might take over from the bacon flavor of the jam, but if you try let me know how it turns out!