We Be Jammin'... Bacon, Jalapeno, and Onion Jam

Bacon, Jalapeno and Onion Jam

Found on Vicki's Canning World

Recipe from Bunny's Best

This combination is so good! It's easy to make and a flavor/texture explosion. You can taste the jalapeno in every bite and feel the chewiness of the bacon too. In my mind I see this jam as the perfect companion to a hamburger, or to temper the kick from the jalapenos, serve it with a bit of cream cheese on a cracker. If you don't want it to be spicy, then don't add the jalapenos. I think they are what make the jam but I understand that not everyone enjoys spicy.

This recipe made 3 half pints. 

*UPDATEfrom Vicki; Today I made this recipe using 4 big giant red onions & and 5 cups of chopped bacon. I quadrupled everything else (X4). I had to cook it twice as long, but it came out amazing and yielded 13 half pint jars.#bestrecipeever

10 slices of thick bacon, cut into 1/2 inch slices, cooked until brown (not crispy) NOTE: I did not cook the bacon until it was crispy. I wanted it to be brown and chewy. This allows the liquids in the recipe a chance to flavor and marinate the bacon. 

4 tablespoons of bacon grease, reserved from frying up bacon 

2 large red onions, diced into 1/4 inch squares (about 2.5 cups) 

1 tablespoon minced garlic 

dash of salt 

1/4 cup diced jalapenos (this amount makes it slightly spicy, use less if worried about the heat, more if you like it) 

1/2 cup apple cider vinegar 

1/2 cup packed brown sugar

1/4 cup pure maple syrup (don't use imitation or artificial syrups) 

3/4 cup brewed coffee

-Cook the bacon and reserve the drippings. -In a medium size sauce pan, add 2 Tablespoons of the reserved bacon grease. Wait until it is hot enough to sautee and add the diced onion and garlic. Cook until the onions are clear- about 8 minutes- on medium heat, stirring every once in a while. If they start to stick to the bottom of the pan, add a bit more grease. 

-Add the vinegar, brown sugar, maple syrup, 2 tablespoons of bacon grease, coffee, jalapeno's and bacon. -Bring it to a boil and then reduce heat to medium low--the jam should simmer for about 45 minutes (give or take). Check the jam every 15 minutes and stir once. You will know it is done because almost all of the liquid is gone when the jam is stirred.

*This delicious product can be refrigerated ~ or ~ to make shelf stable follow all proper and safe canning procedures and pressure can pints for 75 min.

***Please note; This is not a USDA approved recipe for canning. They would recommend refrigeration.