← All posts

Bacon Jam

Bagels with cream cheese and tomato topping
Bruschetta with topping on bagels and in bowl.

Bacon Jam

Sweet, smoky, and irresistibly savory, this slow-cooked bacon jam delivers a rich balance of caramelized onions, brown sugar, and a hint of acidity — perfect on crostini, burgers, or cheese boards. Pairs beautifully with: WIT 2024 Dry Riesling — its bright acidity and crisp finish cut through the richness of the bacon while enhancing the jam’s sweet-savory contrast.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 12 oz thick-cut bacon, cut into 1/4 inch dice
  • 1 large yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 jalapeño, halved, seeded and minced
  • kosker salt
  • pepper
  • ¼ cup packed dark brown sugar
  • ¼ cup cup apple cider vinegar
  • 1 medium beefsteak tomato, cored and cut into 1/4-inch dice (2 cups)
  • 2 TBSP tomato paste

Method
 

  1. In a medium enameled cast-iron casserole, cook the bacon over moderate heat, stirring occasionally, until crisp, about 11 minutes. Using a slotted spoon, transfer the bacon to a medium bowl. Pour off all but 2 tablespoons of the fat.
  2. Add the onion, garlic and jalapeño to the casserole and season with generous pinches of salt and pepper. Cook over moderate heat, stirring occasionally, until the onion is very soft, about 12 minutes.
  3. Stir in the brown sugar and cook until the onion begins to caramelize, about 8 minutes.
  4. Pour in the vinegar and simmer until reduced by half, 2 to 3 minutes.
  5. Add the reserved bacon, tomato and tomato paste, cover partially and simmer over low heat, stirring occasionally, until a thick jam forms, about 45 minutes. Season with salt and pepper. Scrape the bacon jam into a jar and let cool completely before sealing with a lid.
  6. Try Bacon Jam spread on toast and served with an egg, layered into a grilled cheese sandwich or spooned on goat-cheese topped crostini.