Bacon Jam

Bacon jam in a cast iron skillet ready to be served.

Bacon Jam is the perfect camp condiment. It has a great salty-sweet flavor that complements almost anything, from burgers to a sauce substitute on a steak.

Technically by the definition of ‘jam’ it isn’t a jam, but more like a sort of fridge-chutney. With bacon and onion being the main components.

This bacon jam recipe has done quite well as a condiment to my extra-category turn-ins, the most notable being the 2014 Battle Bacon in Canada as part of Dances with Smoke where it was served with bacon-wrapped sausage to receive second place.

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Bacon jam cooking at the moist but not wet stage in a iron skillet over a gas stove.
The bacon jam is at the stage of ‘moist but not wet’ and ready to have the sugar added.
Bacon jam simmering in a cast iron skillet over a gas burner.
Bacon jam simmering in a skillet over heat from a gas stove.
Bacon jam in a cast iron skillet ready to be served.
Bacon jam is cooked and ready to serve on a burger or transfer to cold storage where it will last about a week.

Bacon Jam Recipe

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Bacon jam in a cast iron skillet ready to be served.
Bacon jam is the perfect camp condiment. It has a great salty-sweet flavor that complements almost anything, from burgers to a sauce substitute on a steak.
Preparation 10 minutes
Cook 55 minutes
Ready in 1 hour 5 minutes
Servings 6 Servings
CourseCondiment
InfluenceGlobal
DifficultySeasoned
MethodSauté

Ingredients

  • 16 slices smoked bacon moderately diced
  • 30 g butter
  • 1 brown onion finely diced
  • 3 cloves garlic finely diced
  • 1/2 cup bourbon
  • 2 tablespoons brown sugar

Equipment

  • skillet

Directions

  • In a skillet over moderate heat add the diced bacon then saute gently for 10 minutes. You don’t want the bacon to go crisp, so turn down if it is cooking too quick.
  • Add the butter, onion, and garlic to the skillet then continue to saute for 20 minutes on a low heat. Stir every 5 minutes, making sure it doesn’t stick.
  • Add the bourbon then continue to simmer until the liquid has evaporated and the bacon-onion mixture is moist but not wet. This will take about 15 minutes.
  • Finally, add the brown sugar to the mixture and stir for 5 minutes allowing it to dissolve and combine, yet not burn. It may be served hot, warm, or cold.

Nutritional Information

Sodium: 423mgCalcium: 14mgVitamin C: 2mgVitamin A: 147IUSugar: 5gFiber: 1gPotassium: 156mgCholesterol: 49mgCalories: 351kcalTrans Fat: 1gMonounsaturated Fat: 11gPolyunsaturated Fat: 4gSaturated Fat: 10gFat: 27gProtein: 8gCarbohydrates: 7gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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