Beer & Bacon Jam

Beer and bacon in a spreadable form, this may be the best thing to ever come out of my kitchen. It is a simple food, a few ingredients that over time become large with flavor and possibilities.  A conversation piece, something your guest won’t forget, or a handmade gift for those carnivorous beer lovers in your life. Although the cooking time is long, your active time is relatively short.

This is the perfect way to spend a lazy sunday afternoon: The smell of bacon welling up around you in a sun soaked kitchen with Delta Spirit rising from the speakers and the rest of the demanding world no longer existing. Just you, music and the transformation of ingredients happening on your stove. Cooking, creating, lingering in my kitchen gives a very grounded feeling to my over extend life. A reminder that I need to slow down and enjoy, just be. A recipe that ask little of me other that the time it takes to simply simmer is a reminder of that, just be.

Beer and Bacon Jam

Adapted from Martha Stewarts Slow Cooker Bacon Jam

12 oz bacon (8-10 strips)

4 cloves of garlic, smashed

1/2 cup yellow onion, chopped

12 oz amber ale

1/4 cup apple cider vinegar

3/4 cup brown sugar

In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off  the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. Return the pot to heat and cook the onions until opaque, about 3 minutes. Add the garlic and stir for about 30 seconds. Add the amber ale and vinegar and scrape to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor and pulse until most of the large pieces have been chopped.

Serve at room temperature.

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13 responses to “Beer & Bacon Jam

  1. I’m trying to imagine how this would taste but I have no clue to be honest, but I know it’s gonna be good by looking at the ingredients! Another awesome recipe for the future Beeroness cook book 😉

  2. I’ve been wanting to make bacon jam for ever… and for someone who eats bacon at least once a day I’m not sure why I haven’t yet! Looks amazing!

  3. This looks great, but I was wondering at the possibility of shipping this overseas? Do you know if it would keep? It would be to a warm destination and take about 2-3 weeks? It almost sounds like I answered my own question though …

    • It last a long time in the fridge, but I have no idea how to make it shelf stable. I know there are a lot of canning methods you can use to make something like this stable and preserve it for months, just like you would a more “typical” jam but I’ve never done it. Look into websites about canning and those methods apply to any type of jam. Good luck!

  4. It was amazing on our burgers this weekend. Definitely worth the process, gonna make a double-batch next time!

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