Beer and Bacon Jam

Beer and Bacon Jam. An intensely flavourful accompaniment to grilled chicken or pork, with steak or on burgers.

White Cheddar Burgers with beer and bacon jam.

Originally published August 2012.

Good morning from Washington D.C.! Rock Recipes is on the road.

The house sitters/cat butlers are settled in back at home and our family is on a road trip in the Southeast United States for the next couple of weeks!

I saw a version of today’s recipe on one of the roadside diner shows a couple of years back but I can’t remember which one. I remember that recipe being more complicated than this one but I wanted a stove top recipe that may take a little time but is well worth the effort.

Beer & Bacon Jam

This “jam” is a wonderfully flavourful condiment that has many flavour components. Sweet, smoky, slightly salty with and quite earthy, this delicious concoction is terrific on pork chops as pictured but is also very good on grilled steaks, burgers and chicken too.

Try it at your next weekend barbecue and I know everyone will want the recipe for this unusual, conversation starting “jam”.

Beer & Bacon Jam on simply seasoned and grilled pork chops.

If keeping for longer than a week, use the pressure canning method recommended by the jar manufacturer.

This savoury jam also works very well with pork, lamb and especially wild game meats.

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Beer and Bacon Jam

Yield: 30 servings (2 tbsp) Makes 2 cups jam (aprox.)

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Beer and Bacon Jam. An intensely flavourful accompaniment to grilled chicken or pork, with steak or on burgers.

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Ingredients

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• ½ pound smoked bacon
• 3 tbsp butter
• 6 large finely diced red onions
• 6 cloves minced garlic
• 1 tsp freshly ground black pepper
• ½ cup maple syrup
• ¼ cup balsamic vinegar
• 8 ounces dark stout beer, (or one cup brewed coffee works very well)
• ½ tsp dry thyme

Instructions

1. Cut the bacon into ¼ inch pieces and fry slowly over medium low to medium heat until all the fat has been rendered out and the bacon is crispy, resembling bacon bits.
2. Drain off all the fat and add the butter, red onion, garlic and black pepper.
3. Cook over medium low heat for about 20 minutes until the onions have reduced considerably and caramelized.
4. Add the maple syrup, balsamic vinegar, beer(or coffee) and thyme. Simmer very slowly and reduce this mixture for another 20 minutes or more, until it reaches a jam-like consistency. Pay close attention to the jam, stirring often until practically all of the liquid boils off.
5. Serve warm or reheat a little at a tie in the microwave for a few seconds as needed.
6. This jam will last for several days in sealed container/s in the fridge or for much longer if you choose to make a large batch and follow proper canning/bottling procedures.
7. If keeping for longer than a week, use the pressure canning method recommended by the jar manufacturer.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 78Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 139mgCarbohydrates 7gFiber 0gSugar 5gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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