78 responses

  1. Erica B.
    June 21, 2011

    Oh. My. Word.

    I’m making this as soon as I get bacon. What do you think of this as a teacher gift? Cinnamon buns might be safer but bacon jam would be memorable :)

  2. Barbara B
    June 21, 2011

    Do not make this jam unless you want to dream bacon jam dreams. I made this over the weekend and could hardly sleep for thinking up new things to put this amazing concoction on. I LOVE THIS JAM!!! So far I’ve had it on burgers, crackers, toast, and cheese rounds. There is no moderation where bacon jam is concerned. A dangerously delicious condiment!

  3. gwendolyn
    June 21, 2011

    Aha! I had bookmarked another version of this but it requires a slow cooker. Since I am slow-cookerless, I thought I would be resigned to a life without homemade bacon jam. It’s good (or perhaps not) to see I was mistaken. (I’m sure I would have figured this out on my own; I suspect I didn’t want to make the leap because I’m pretty sure this may be the most dangerous thing I learn to make this year.)
    Thanks (and damn you!)

  4. H-woman
    June 21, 2011

    Is the coffee necessary? I despise all things coffee (ducking now to avoid things being hurled in my direction).

    But I heard you sharing this with Jim this morning and was drooling….

  5. Cory Lievers
    June 21, 2011

    Oh yummy, yummy. :)

  6. Jennifer
    June 21, 2011

    GET OUT! Are you kidding me with this? I could very well eat this with nothing more than a spoon. Forget the whole condiment thing … I’m thinking this might be a newly discovered food group.

  7. Robyn in Mountain (Ontario that is)
    June 21, 2011

    Does life get any better than this? Gonna give it a try with the new nitrate-free bacon. Yay! TKU, Julie!!!!!

  8. Anonymous
    June 21, 2011

    Just imagine the bacon-and-tomato sandwiches that you could make with this…!

  9. Laurie from Burnaby
    June 21, 2011

    Oh, thank you for posting this! I’ve wondered what was in it, and how to make it. Now I’ll keep this recipe forever! D)

  10. stacey snacks
    June 21, 2011

    Julie,
    Ok, I am making this. It looks amazing.

    Is the 1/2 cup of coffee, brewed coffee, the granules, cold, hot? Thanks in advance,
    Stacey

  11. CathyH
    June 21, 2011

    Another amazing recipe. I will have to try this!

  12. Carol SB
    June 21, 2011

    Ha ha! this is so cool. I made this on the weekend: it was my entry in the Annual Bacon Competition (the only difference between the Bacon Cup and the Stanley cup is the lack of cross-checking. Intrigue, espionage and attempts to corrupt the judge are not unknown).
    Fan- bloomin- tastic.
    The recipe I used called for a hot cup of coffee, which I used with some trepidation as the judge (the Dad; the Bacon Competition is in honour of Fathers’ day, after all!) doesn’t like coffee.
    But you couldn’t taste the coffee at all.
    I was considering subbing a beer for the coffee, actually….

  13. sweetsugarbean
    June 21, 2011

    Sweet Lord! Julie, thank you for posting this!!!

  14. Nurse Jenn
    June 21, 2011

    I can feel my future heart attack brewing right now. What a treat! Looking forward to trying in a modified BLT.

  15. jess
    June 22, 2011

    Holy Crap. This might be the best bruch condiment I’ve ever heard of. Woof.

  16. suchalab
    June 22, 2011

    yummo-that sounds and look sooo decadent :)

  17. carrie
    June 22, 2011

    Wow, that’s a new one for me.
    But, i know it is probably good and tastes like honey baked ham :)

    I did see a maple-bacon doughnut on the food network the other day.

  18. Jenn
    June 22, 2011

    I made the jam tonight and there are no words to express its greatness. Thank you, Julie. My life is forever changed because of this jam. Resisting eating it by the spoonful is the hardest part.

  19. Tara S
    June 22, 2011

    Oh my.. I will be making this ‘jam’, with the white cheddar biscuits, ASAP!! And/or using this on top of a round or brie!

    How long would this last, in the fridge, I wonder?

  20. Jennifer (Savor)
    June 23, 2011

    OMG, must make this. Has no fat right?

  21. Lana
    June 23, 2011

    Holy Moly.
    I am making this on the weekend for sure! Wondering, how much does one batch make, and how long can it be stored? This would make great, unique gifts but I want to know if you can freeze it, or can it somehow..

  22. Deb
    June 23, 2011

    Brilliant. You are brilliant…..

  23. Beverley M
    June 23, 2011

    Hmm. I love bacon AND I’m pregnant (time of being willing to eat weird things)… in fact I even tried the bacon sundae at Dennys (vanilla ice cream with maple syrup and bacon). But this just does NOT sound good to me. Even the testimonies are not swaying me! :) I wonder if it’s in the name… somehow “bacon jam” just makes my brain go “ewww”

    But if someone else made it, I would probably try it :)

  24. Christina
    June 23, 2011

    Sweet SWEET Jesus!!! That’s all I can say right now!

  25. Dixie Caviar
    June 24, 2011

    I’m speechless. Like, lick-my-computer-screen speechless.

  26. GJB
    June 25, 2011

    I read this and could hardly believe my eyes. I had heard everything taste better with bacon but this is truly….AWESOME. I made it and my friends don’t believe me when I tell them LOL!! One question..how long does it last in the fridge? Is there a so called “shelf life” to it (if it lasts that long) Thanks for sharing the recipe, it truly is good!!!!!

  27. suchalab
    June 26, 2011

    made it last night! Man is this good, fantastic and suitable for spoonful eating from the cooled pot, from the serving dish, from the fridge, from…..yum!

  28. Lisa
    July 1, 2011

    I made this earlier in the week for a bbq with visiting family. If it’s possible to improve on Lina’s sausages, this was it!

    My brother actually said it was “classy” in a totally non-Ron Burgundy tone of voice, and thought it would be great with a cheese plate. High praise from a bacon traditionalist….

    Thanks Julie!

  29. Amanda
    July 16, 2011

    I made this but used fig balsamic vinegar and added some chopped dried figs as well, AMAZING

  30. stacey snacks
    July 21, 2011

    Julie,
    Here it is. We loved it! thank you for posting it.

    Best w/ a good cheddar swiped on a cracker.
    Can’t wait to make another batch!

    http://www.staceysnacksonline.com/2011/07/decadent-bacon-jam.html

  31. Marie
    August 22, 2011

    Amazing. Simply amazing.
    I’m in love again.

  32. Carly
    August 27, 2011

    The food blogs are right. Bacon Jam is a triumph. I made it today for girls’ night tonight, and they’d better watch out for some serious insanity. I added New Mexico red chile to mine, which really made it even better, as I think it needs heat.

    Great recipe!

  33. Karen
    August 28, 2011

    Okay, I’m not sure you’re all ready for this, but I just made waffles with bacon jam IN THE BATTER. Seriously. Just take a moment to imagine.

    • JulieVR
      August 28, 2011

      Oh. YES! Wait, I have to sit down. Wow, what a concept! as if bacon in waffles wasn’t delish enough!!

  34. Patti Shea
    October 2, 2011

    I cannot WAIT to make this for Christmas gifts. Fantastic!

  35. bob
    October 28, 2011

    Ground or brewed coffee? ? I dont understand how you can’t possibly specify.

  36. Julie
    October 28, 2011

    Bob – coffee, brewed coffee. Not coffee grounds.

  37. bob
    October 28, 2011

    Thanks Julie – 1 cup coffee in between 1/4 cup maple syrup and 1/2 cup brown sugar is very confusing.

    Why not just edit the post to say “1/4 cup of brewed coffee”? Enough other people have asked.

    I guess my first batch is going to be a bit strong in the coffee flavor…… :=/ Extra clarity is never a bad thing.

  38. Julie
    October 28, 2011

    Bob – sorry, I didn’t notice that Stacey had asked too. I put the 1/2 cup coffee after 1/2 cup brown sugar so that the cook didn’t have to measure brown sugar in a wet measuring cup, if they were using the same cup. It didn’t occur to me anyone would think it was 1/2 cup of grounds or granules – I will edit to clarify.

  39. SamiJoe
    December 4, 2011

    Making it right now. Quite the process, but I think everyone I plan on giving this too will go gobsmack crazy!

  40. Michelle
    December 12, 2011

    Amazing! I was reading to can these, it requires a pressure cooker, not just water method and I don’t have a pressure cooker. How long would it last in the fridge if made? I want to do for Christmas gifts and have them refridgerate it but need a time line for going bad in a sealed jar.

  41. JulieVR
    December 12, 2011

    Michelle – bacon keeps pretty well, so I’d say at least a week, most likely longer!

  42. Sandra Lewis
    January 6, 2012

    Best thing I have made in a while! YUMMY! and my kids loved it!

  43. Meni
    January 6, 2012

    looks very healthy

  44. Christine
    January 19, 2012

    I made this and it was delicious when fresh from the pan. Once it cooled it was a block of sticky bacon that was impossible do anything with. Did I cook too long? Not long enough?

  45. kari
    January 19, 2012

    Mmmmm…just made this and it’s just as delicious as it sounds. Having it on burger’s tonight with some good sharp cheddar. Btw the recipe makes just over a pint.

  46. Kate H
    July 11, 2012

    I made this yesterday. I used Sherry vinegar instead of Apple Cider vinegar and added a couple of shakes of Buffalo Sauce (kind of a pureed chipotle sauce). It is amazing stuff.

    Someone asked how long it keeps in the refrigerator. The answer is, not long unless you hide it! Mine made five 1/2 cup canning jars (2 1/2 cups). I am giving two away and freezing two, with one staying in my frig. Tomorrow I’m going to try some on a toasted onion bagel with cream cheese. Yum!

  47. julie
    November 13, 2012

    How large of a batch does this recipe make? I want to jar it up for Christmas gifts.

  48. julie
    November 13, 2012

    Never mind, someone else answered my question, I didn’t pay close enough attention to the other comments!

  49. Denise
    January 28, 2013

    What can be used instead of coffee. We do not drink it and I need a substitution. thanks

  50. Anne
    February 5, 2013

    This looks and sounds great! Do you give these as gifts?

  51. Yvonne
    March 23, 2013

    Heading out for bacon as we speak…..

  52. Annie
    May 2, 2013

    Yum! Great idea. How long does this keep for?

    • Julie
      May 3, 2013

      It never lasts long in our house, Annie! If you kept it for more than a week or two, I’d freeze it.

  53. Ann
    May 25, 2013

    Saved the recipe from Swerve, just got round to making it today. It’s AWESOME. Sending a jar with boyfriend to take on his annual fishing trip, he will be the STAR for sure!! Thanks for this new family favorite! PS I shared it with my friends on FB giving you full credit of course! :)

  54. Kimberly
    September 8, 2013

    Can this be canned like jam in a water bath so it will keep for a long time on the shelf?

  55. Heidi
    September 8, 2013

    This cements the label of Bacon as the Duct Tape of Foods. I’m with Jennifer – this might be the start of Bacon as a entire food group!

  56. Julie
    September 9, 2013

    Kimberly – it makes me nervous to suggest it, being meat and all! I keep mine in the fridge or freezer just to be on the safe side…

  57. Rebekah
    September 9, 2013

    Wowsa, this looks amazing. I see a lot of comments about the coffee. I live with people who despise coffee and can taste it if I sneak it into anything. I’m thinking of trying this with a 1/2c Guinness instead. Has anyone thought of/heard of/tried that?

  58. Kristin
    September 25, 2013

    Can you can it like regular jam? This is a must try! Thanks!

  59. Kristin
    September 25, 2013

    OK. I will answer my own question about canning…The only thing safe to can meat is with a pressure canner…http://nchfp.uga.edu/how/can5_meat.html

    • Julie
      September 30, 2013

      Sorry for the slow reply Kristin! Yes, canning meat makes me nervous. I keep mine in the fridge, or freezer for longer-term storage. Of course it never lasts that long! :)

  60. Patti
    January 6, 2014

    The coffee. Im a little confused. Am I making a cup of coffee or am I using the ground coffee just as it is.? ‘m assuming it has to be brewed as it is used for liquid. Any one have an answer please. Thanks so much :)

  61. Patti
    January 6, 2014

    Stupid question, no reply necessary. I read it wrong. Thanks peeps :) ????

  62. JoanieGirl
    February 26, 2014

    I made this and it’s to die for. I used 3 packages of bacon and doubled the recipe ingredients except for the balsamic and mustard. I used 1Tbs each of those. I’m not sure if the recipe is referring to one pound of bacon or one package because, bacon is no longer packaged by the pound, I think it’s about 12 ounces. I used three packs and it came out fantastic. Like other posters have said, I cooked it for one hour instead of a half hour and it still seemed a bit watery but, it does thicken up as it cools. I ended up with 2 pints of bacon jam. It’s just fabulous!! Thanks for a great recipe!

  63. Taylor
    February 26, 2014

    I was so excited to try this recipe. I followed it exactly and ended up with a mass of burnt bacon. I’m so bummed, I have no idea what went wrong. I totally wasted a whole pound of bacon

  64. Christa
    February 27, 2014

    If I make this, my boys and husband will love me ten times more than they already do and my son in law would be in heaven.
    Trying this real doom.

  65. Lorie
    August 20, 2014

    Thanks for the recipe… yum yum….I was wondering if you can can this wonderful recipe in mason jars to keep for some time? Any idea’s?

  66. andrea
    October 7, 2014

    can u can this using the water bath method?

  67. Tiffany
    November 26, 2014

    At any point do you drain the bacon grease?

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