One Pan Maple Bacon Jam
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If you have ever wished you could spread bacon on things, this Maple Bacon Jam is the answer! This recipe simmers bacon and onions together with maple syrup to create a sweet and salty spread that is perfect for spreading on burgers or serving on a charcuterie board with cheese.
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I skip the blender and leave mine with a bit of a coarse texture. I love getting little bits of bacon and chopped caramelized onions in every bite (plus it means one less dish to wash). If you prefer something smoother that spreads more like a classic jam, let it cool for a few minutes and give it a few pulses in the blender.
This sweet and savory spread is my go-to when I need to bring something to a get-together, because it makes a plain cracker feel like a fancy appetizer. I like to set it out next to a jar of my Small Batch Cherry Tomato Jam so guests can pick a side. And if you are firing up the grill, pile a spoonful on top of my Juicy Burger Recipe and thank me later.
Star Ingredients
- Bacon – Just your standard uncooked bacon strips, not back bacon, which is very different and more like ham. Think thin or thick-cut regular, applewood, or smoked… they will all work.
- Maple Syrup & Brown Sugar- adds sweetness and helps to create a caramelly texture after the sugars cook down, giving this recipe a jam-like texture.
- Apple Cider Vinegar – Balances out the sweetness and also cuts through the richness of the bacon fat, giving the jam a brighter, slightly fruity taste.
Step-By-Step Made Simple
- Fry the bacon in a frying pan until crispy. Then transfer the cooked bacon to a paper towel to collect any excess fat. Reserve a tablespoon of the bacon fat and discard the rest. Be careful because the fat will be really hot. I have a can I use to pour bacon fat but you can pour the excess into a soup bowl until it cools and solidifies and then scrape it into the garbage can to discard. I would not recommend pouring it down your sink because it may become clogged.
- Use a sharp knife to finely chop the bacon and set aside.
- Add the onions the pan with the remaining bacon fat and cook on medium-high heat until the onions are softened and translucent. About 2 minutes.
- Add the garlic and continue to cook for 1 minute.
- Add the chopped bacon, maple syrup, brown sugar and apple cider vinegar to the pan. Use a wooden spoon to deglaze the pan by scraping up all of the dark cooked bacon on the bottom. This will add a tonne of depth and flavor to the jam.
- Bring the liquid to a boil and then reduce the heat and let it simmer for 5-6 minutes, stirring occasionally. It is done when there is still a little liquid and the bacon has become softer. Take it off the heat sooner than you think because, as it cools, it thickens up.
Want it smoother?
If you prefer a smoother texture to your spreads, you can simply add the bacon jam to a blender with 2 tbsp of water and puree until smooth. Add more water as needed to get the right consistency for you. Be careful to only add a little at a time so it doesn’t thin out too much.
If you overcook it, don’t worry
This recipe is very forgiving. The first time I made it, I cooked it a little too long, so when it cooled, it became too dry and not jammy. To fix this, just add about a 1/2 cup of water and bring it back to a simmer. Stir it to mix the water in, and then take it off earlier than you did before. You really can’t mess this recipe up.
Leftovers? No Problem!
Once cooled, this recipe can be stored in the fridge for up to 4 weeks in a tightly sealed container. Due to its high meat content, this jam shouldn’t sit out at room temperature for more than 2 hours.
One Pan Maple Bacon Jam
Ingredients
- 12-14 slices bacon, uncooked (13.5 oz)
- ⅓ cup finely chopped onion
- 2 cloves chopped garlic
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tbsp maple syrup
Instructions
- Cook the bacon in a frying pan over medium-high heat until crispy. Transfer the cooked bacon to a paper towel to absorb any excess fat. Discard all but 1 tbsp of the fat from the pan.
- Chop the bacon with a sharp knife and set aside.
- Add the onion to the pan with the remaining 1 tbsp of bacon fat. Sauteé the onions over medium-high heat for about 2 minutes until softened and translucent.
- Toss in the garlic and continue to cook for another minute.
- To the pan add the chopped bacon, maple syrup, brown sugar an apple cider vinegar. Deglaze the pan with a wooden spoon by scraping the brown bits off of the bottom of the pan while the liquid begins to heat. Bring the ingredients to a boil and then lower the heat and simmer for another 5-6 minutes, stirring occasionally. It is done when the bacon has softened a little and there is only a little liquid left. The jam will thicken as it cools. When done, remove from the heat to cool.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
