Bacon Jalapeño Jam Bacon Jalapeño Jam

Food styling by Michael Elliott | Prop styling by Catherine Doherty Image by: Jodi Pudge

The perfectly balanced sweet and salty flavours of this meaty spread make it a must-try for bacon lovers. Serve this gourmet condiment alone on a slice of crusty bread, or spread it onto your favourite burgers and sandwiches.

  • Prep time 1 hour
  • Total time 1 hour & 30 minutes

Ingredients

  • 1 pkg (500 g) bacon halved lengthwise and thinly sliced crosswise
  • 1 onion finely chopped
  • 3 jalapeño pepper seeded and finely chopped
  • 4 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/3 cup maple syrup
  • 1/4 cup cider vinegar
  • pinch pepper

Method

In large skillet, cook bacon over medium heat, stirring often, until crisp, 10 to 15 minutes. Reserving 1/4 cup fat from pan and straining through fine-mesh sieve, drain.

Return reserved fat to pan; cook onion over medium heat, stirring often, until softened and deep brown, 6 to 8 minutes. Add jalapeño peppers, garlic and salt; cook, stirring often, until jalapeño peppers are softened, about 4 minutes. Scrape onion mixture into saucepan. Add bacon, maple syrup, vinegar, pepper and 1/4 cup water; bring to boil. Reduce heat to medium and simmer, stirring often, until mixture is thickened and reaches jam-like consistency, about 10 minutes. Let cool completely.

Pack into sterilized 2-cup canning jar; seal tightly. (Make-ahead: Refrigerate for up to 1 month; let stand at room temperature for 30 minutes before serving.)

Tip from The Test Kitchen: Sterilize canning jars by submerging the jars and lids separately in boiling water for 10 minutes. Place them upside down on a tea towel to dry before filling them.

Makes about 1 2/3 cups.

Nutritional facts per 1 tbsp: about

  • Sodium 163 mg
  • Sugars 2 g
  • Protein 2 g
  • Calories 60.0
  • Total fat 4 g
  • Potassium 55 mg
  • Cholesterol 8 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 1.0
  • Calcium 1.0
  • Vitamin C 2.0
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Appetizers & Snacks

Bacon Jalapeño Jam

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