If you haven’t yet entered the culinary world of bacon jam, now is the time to take inspired action. It is an entire breakfast in one mouthwatering bite! Be warned, it is slightly addictive, and oh so easy to share. Coffee, maple syrup, streaky bacon and onions, all slow cooked together to make the most adorable jar of jam ever produced. Well, maybe not adorable, but definitely drool-worthy. While it is tempting to eat a few spoonfuls straight from the jar, we have some other creative ideas for serving it, to extend the joy a little further.
What can you spread your delicious Paleo bacon jam on? An omelet or scrambled eggs to start, perhaps on a burger or a steak. Don’t forget that vegetables of any kind deserve some bacon love too! And then there are grilled sweet potatoes, you won’t want to miss the chance to top them up with this sweet and savory bacon jam. You can also upscale this recipe by adding a select blend of herbs and spices – adding a pinch of cinnamon, a sprinkle of chili powder, or a dash of unsweetened cocoa powder; all to your personal preference of course. Before you get started, here is a tip to make the best bacon jam possible: don’t over-crisp the bacon!
And if you aren’t a coffee drinker, simply add the same amount of water instead. In the end pulse it as smooth as you wish, though our stance is: the chunkier the better.
Paleo Bacon Jam Recipe
Protein: 33g / %
Carbs: 23g / %
Fat: 34g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 1/2 lbs. bacon, chopped
- 2 medium onions, diced
- 3 garlic cloves, smashed
- 1/2 cup cider vinegar
- 1/4 cup raw honey
- 1/4 cup maple syrup
- 3/4 cup brewed coffee
- In a large skillet over medium-high heat, cook the bacon just until it begins to lightly brown, about 8 to 10 minutes.
- Once cooked, remove from skillet and place atop paper towels so any additional fat can be absorbed.
- Keep the skillet over the heat and remove all but 1 tbsp. of the fat leftover from the bacon.
- Sauté the onions and garlic in the skillet until they become translucent, about 5 to 10 minutes.
- Once the garlic and onions have cooked, add the vinegar, honey and coffee to the skillet. As the mixture begins to simmer, add in the bacon and give everything a good toss.
- Remove from the skillet and place in the slow-cooker. Cook on high, uncovered, for 3 to 4 hours, until the liquid has reduced and the jam is formed.
- Once the jam has cooked through, remove from the heat and place in a food processor. Pulse until smooth, or desired consistency.
- Keep in a jar, refrigerated, for up to 4 weeks.