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.

Recipe Directions

1. 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.

2. 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.

3. 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.

4. 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.