Is it a jelly, a jam, a spread or a compote? Here at South Shore Kitchen we have no idea what it is besides 100% delicious. Jalapeno bacon jam is good on most everything. It is spicy, smokey and sweet with the perfect amount of acidity. We can say with absolute certainty it is not a relish. This is one of those recipes that has you dreaming of all the ways you can use it. Slathered on a flatbread pizza, topped on your favorite burger, sausage, grilled cheese or even on toasted baguette slices. The only disappointment you will experience is wishing you made a double batch of jalapeno bacon jam.
In less than one hour, you will have the greatest condiment ever created! It only takes about 15 minutes of prep. We like to use the biggest onion we can find, sliced into rings about ¼” thick. Try not to go too thin or your jam will be mushy after cooking.
Jalapenos can be sliced to about 1/8”. Using a large jalapeno, seeds included, results in a medium heat. Feel free to adjust the amount of jalapeno according to taste. We like to keep our jalapeno bacon jam a little on the spicier side but not reaching the flavor of hellfire.
You can take or leave the butter depending on your bacon. We get our bacon from the butcher so it is a leaner cut of meat we don’t get enough bacon fat to coat our onions and adding the butter is necessary. If your bacon is fatty feel free to skip the butter.
A few other things to keep in mind when making this recipe, keep a watchful eye not to brown any of your ingredients to a crisp or cook to a mushy sludge. Also, as you are cooking your onion mixture with the liquids don’t freak out that it is too soupy or that your mixture doesn’t look brown enough. Be patient, keep temps as recommended and we promise it will all come together in the end.
Spread the Love
Give our Jalapeno bacon jam a try, share it with your friends or just shout from the rooftops about how much you love it! If you are a bacon fan, we can guarantee it is a winner. Comment down below and let us know what you think. Feeling social? @thesouthshorekitchen on Instagram and show us what you made.Print
Jalapeno Bacon Jam
- Total Time: 60 minutes
- Yield: 1 lb 1x
- ½ pound thick cut bacon
- 1 large sweet onion (about 1 pound), sliced into rings about ¼” thick
- 1 large jalapeno, sliced
- 1 tbsp butter, skip if your bacon is fatty
- ¼ cup brown sugar, packed
- ¼ cup beer
- 2 Tbsp. strong coffee or 2 Tbsp water with a light ½ tsp. of instant coffee dissolved
- 1 ½ tsp. balsamic vinegar, we use apricot infused balsamic vinegar
- Heat cast iron skillet over medium heat.
- Cut bacon into 1-inch pieces and toss into heated pan. Stir frequently to break up pieces of bacon that are stuck together and keep from browning. You want to release the oils in the bacon fat, but keep meat from becoming crispy brown. Once bacon is cooked to a chewy texture, spoon from pan, place in a small bowl, and set aside. Keep bacon fat in the bottom of the pan.
- Add onions and stir to coat with bacon fat. If you don’t have enough bacon fat to coat onions, add 1 tbsp of butter.
- Once onions are coated, add jalapeno slices and brown sugar, stir to coat and continue cooking over medium low heat for 8-10 minutes. Adjust heat if necessary to keep onion mixture from browning.
- Next, add beer, coffee, balsamic vinegar, and bacon. Scrape all remaining bacon fat from bowl into onion mixture. Continue cooking onions on medium low heat until onions are soft, but now mushy.
- Turn heat up to medium to reduce liquid. Stirring frequently as liquid begins to thicken. Cook until thick and jammy. Onions will take on a rich brown color from the sauce in the last few minutes of cooking.
- Remove from heat and serve immediately or store covered in refrigerator up to 3 days.
Keywords: bacon jam