back to the kitchen: bacon jam

Josh and I didn’t waste a moment getting back into the kitchen post wedding/honeymoon. After spoiling ourselves silly in Aruba with tasty food and drinks we were beyond ready to replicate the decidence back on the home front. And if you are reading between the lines, yes, this means a break from green smoothies and clean eating. You gotta live a little. {and 7 days later I was back to gulping green for breakfast- I’m addicted!}

We’ve made tons of meals since being back but there a couple that have got to be shared. Actually there are a few. That implies 3, right Mom? 🙂

Mini Grilled Cheese with Bacon Jam

Bubble bubble toil in trouble. Halloween night was spent testing/tasting out a bacon jam recipe. Josh and I fell in love with Empire State South’s bacon jam years ago. Its decadent. Its deep. Its delicious. 

It was the first thing that came to mind when I was asked to bring an appetizer to a friends dinner party. 

Believe it or not Miss Priss herself -The Martha Stewart- has a bacon jam recipe. Yes, I am just as surprised as you. Seems so…lowly for her hoity toitiness. 

Because I functionally am not able to adhere to a recipe 100% this is how I made Bacon Jam:



  • Ingredients:
  • 1  pound sliced bacon, cut crosswise into 1-inch pieces
  • 1 medium yellow onion, diced small
  • 3 garlic cloves, smashed and peeled
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee

How To:
  1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
  2. Let the mixture sit on the stove- med high heat- for 30-60 minutes until it is jam consistency. 
  3. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. 

To pay homage to the amazing mini grilled cheese hors d’oeuvres that we served during cocktail hour at our wedding….we layered our jam between 2 pieces of bread and good white cheese. Indulgent!

Cut into cubes and added more bacon jam- for the true bacon lovers out there

Please. Make this next time you have appetizer duty. Please. 

Bacon Jam is my jam.
🙂 amch


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