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Maple-Bacon Jam

Great on bread, corn bread, as a side to meat and vegetable dishes, or a dollop as a finish to your favorite soup


  • bacon: about 350 g/ 12 oz cut into 2.5 cm/ 1 in pieces
  • onion: 1 medium, diced
  • garlic: 1 clove, peeled and crushed (but not cut smaller)
  • cider vinegar: 60 ml/4 Tb/.25 cup
  • maple syrup: 85 ml/6 Tb/ .33–5 cup
  • brown sugar (UK muscovado): 60 ml/4 Tb/.25 cup
  • coffee: 85 ml/6 Tb/ .33–5 cup


  1. Cook the bacon In a pan over a medium heat, add the bacon pieces and cook for about 15 minutes until browned, but not crisp–do not overcook. Drain on a paper towel and reserve about 1 Tb of the fat
  2. Cook the onion and garlic, increase the heat to medium high and cook for 5-7 minutes
  3. Add remaining ingredients, and bring to a boil, stirring to include and of the bacon bits attached to the pan
  4. Reduce heat to medium low and cook for about 1.5 hours
  5. Blend mixture in a food processor until well mixed and bacon pieces are well chopped up
  6. Serve immediately or keep in the fridge for a couple weeks