Bacon Jam

Bacon Jam is the most delicious savory jam that is perfect to add to charcuterie platters and appetizer trays.

September 2nd is International Bacon Day! You must celebrate by making bacon in one form or another. You can browse 50 Best Bacon Recipes for All Meals of the Day, or you can make this fabulous savory bacon jam for your next appetizer party!

Share the bacon love on social media today using the hashtags #NationalBaconDay, #BaconDay and #RecipesForHolidays.

Be sure to follow my August Food Holidays page so you never miss a food holiday in the month of August!

“You know it’s hard to beat bacon at any time of day.”

-Nick Offerman

The History of Bacon:

The earliest form of bacon goes back as far as 1500BC when the Chinese were curing pork bellies with salt. Ancient Romans also had a type of bacon that came from the pig’s shoulder. Anglo-Saxons consumed a lot of bacon-like food during the Middle Ages. The process of curing meats gradually spread in popularity throughout Europe. Bacon traveled well and was a good source of protein. The curing process meant that no refrigeration was needed.

Bacon came to the U.S. in the mid 1500’s when Hernando de Soto of Spain brought 13 domestic pigs on his voyage to North America. In three years, 13 pigs turned into 700 pigs.

The word “bacon” was used starting in the 17th century to refer to salted/smoked pork belly. The word comes from older French and German words meaning “the back of a pig.”

In 1770, the 1st bacon curing facility opened in Wiltshire, England. The English also identified and bred specific types of pigs to create the best bacon.

The type of sliced bacon that we eat today in the U.S. was patented in 1924 by Oscar Mayer.

A bacon craze emerged in the early 2000’s, which brought about things like chocolate covered bacon and bacon jam.

Ingredients needed:

• smoked bacon
• yellow onions
• balsamic vinegar
• dark brown sugar
• water
• mustard seeds
• kosher salt and pepper

How to make Bacon Jam:

The complete, printable recipe is at the end of this post.

In a Dutch oven, cook the bacon over medium-heat, stirring occasionally, until the bacon is just crisp- 12 to 15 minutes. Remove the bacon with a slotted spoon, and drain on a plate lined with paper towels, reserving 1 tablespoon drippings in the Dutch oven.

Add the onions to the hot drippings; cook over medium heat, stirring occasionally, until the onion is slightly caramelized, about 12 minutes. Stir in the cooked bacon, vinegar, brown sugar, water and mustard seeds. Reduce the heat to low, partially cover, and cook, stirring occasionally, until the mixture is the consistency of jam, 60 to 70 minutes.

Remove the pan from the heat, and stir in the salt and pepper. Cool to room temperature, about 30 minutes. 

Store in an airtight container in the refrigerator for up to 1 week.

How do you serve Bacon Jam?

1. Add it to a charcuterie board to be served with crackers and fruit.
2. Serve spread on biscuits or toast.
3. Add bacon jam to a burger.
4. Spread it on a grilled cheese sandwich.

Bacon jam is clearly the best thing ever. It’s sweet and savory and delicious. Enjoy!

Fun Facts About Bacon

• Americans eat 18 pounds of bacon per person per year.
• Types of bacon include American style bacon, Canadian bacon, Irish bacon, Pancetta and non-pork bacon (turkey and soy).
• 70% of all bacon in the U.S. is eaten at breakfast. 71% of the time, bacon is eaten with eggs.
• Everything Taste Better with Bacon by Sara Perry was published in 2002. This is a cookbook filled with recipes that all contain bacon.
• The BLT became popular after WWII when fresh ingredients became available across the nation.
• Bacon cheeseburgers are said to have been invented by A&W Restaurant in the 1960’s when customers kept asking to add bacon to their burgers.
• Bacon bits are made from pieces of real bacon with preservatives added in.