Bacon Jam is a condiment that a lot of restaurants use on burgers and sandwiches. It’s sweet and salty, and with the addition of the Jamaican Firewalk, it’s spicy with a bit of that great jerk flavor.
In this recipe, I discard half of the bacon fat and I like it that way. If you have to, remove more of the bacon fat but remember that you are tossing some great flavor with it. I like this on crackers and on toast, as well as burgers and sandwiches.
- Makes about 1 cup
- 1 lb bacon, not thick cut
- 1 large yellow onion, cut into small dice
- 4 cloves garlic, crushed
- 2 Tbsp Dizzy Pig Jamaican Firewalk Jerk seasoning
- 1/2 cup brown sugar
- 1/4 cup cider vinegar
- Cook bacon
- Heat a dutch oven over medium heat. Use the grill for a little extra flavor if you’d like.
- Cut the bacon in half and add half to the pot.
- Cook until crispy, then remove to a paper towel to drain.
- Pour off the bacon fat and reserve for another use.
- Add the remaining bacon and cook until crispy.
- Remove to a paper towel to drain but leave this bacon fat in the pot.
- Make Jam
- Add the onion and garlic and cook until the onion is translucent.
- Chop the bacon and add it to the pot.
- Add the Dizzy Pig Jamaican Firewalk and the brown sugar.
- Mix well and cook until it’s all combined.
- Add the vinegar and mix well.
- Cook, stirring often for 5-10 minutes, until reduced and thickened into a “Jam” type of consistency.
- Remove to a bowl and serve warm, or refrigerate and serv