This bacon jam recipe is a great combination of sweet and savory jam and is the perfect topping for any burger you’re looking to make.
I remember like it was yesterday. Lauren and I were visiting my parents in Orlando for my birthday 2.5 years ago. My dad and stepmom love to go to brunch on the weekends and sit outside. Knowing my love of chicken and waffles, my dad had told me about this place called Maxine’s on Shine just a couple of miles from his house. I had never heard of it but was game since they had one of my all-time favorite meals in chicken and waffles. Little did I know it would lead me to sharing this bacon jam recipe.
I was honestly just giving the menu a courtesy look as my mind was already made up but something caught my eye. It was a brisket burger. I know, what’s special about that? Well it wasn’t the burger part that got my attention. It was topped with bacon jam. I, like most people, absolutely love bacon so it was quite a surprise to me to have never even heard of bacon jam. I will admit I still gave the chicken and waffles a lot of consideration, but I couldn’t get the bacon jam out of my head. Needless to say I was not disappointed by my decision. To this day, I still say that is the best burger I’ve ever had, which led to me developing this bacon jam recipe! Sadly I’m not sure Maxine’s on Shine actually makes it anymore as their menu just says burger topped with bacon but it might be worth a look!
Since that moment, I’ve made bacon jam a few times to try to recreate my favorite burger. While they’ve turned out pretty well, it’s never come close to what I originally had. Fortunately I think my latest recipe hits the mark, which is why I’m sharing today! The beauty of this bacon jam recipe is you can top it on pretty much any sandwich including a bison burger, or even just use on some toast. It will last about 4 weeks in the fridge, but trust me if you make this it will be gone long before then!
What Ingredients are in this Bacon Jam Recipe?
- Produce – sweet onions and garlic
- Brown sugar
- Apple cider vinegar
- Maple syrup
- Spices – cumin, paprika, chili powder
Other Sauce Recipes:
- 1 1/2 lbs bacon, cut into small pieces
- 3 medium sweet onions, diced
- 5 garlic cloves, minced
- 1/2 cup brown sugar
- 1/2 cup brewed coffee
- 1/2 cup apple cider vinegar
- 1/4 cup bourbon
- 1/4 cup pure maple syrup
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/8 tsp chili powder
- Heat large skillet over medium heat and cook bacon until crisp. Transfer cooked bacon to pager towel lined plate to drain. Pour off bacon fat, leaving about 2 tablespoons in the skillet. (I also like to save the leftover bacon fat and put in a sealed container in the fridge to use for cooking.
- Add onions and garlic and cook over medium heat until onions are translucent. (About 5-7 minutes) Add brown sugar, coffee, bourbon, apple cider vinegar, maple syrup, cumin, paprika and chili powder to skillet and bring to boil. (You can add 1/4 cup of coffee and leave out bourbon if you don't want it) Stir in bacon pieces and remove from heat.
- Add mixture to a slow cooker and cook, uncovered, on high setting for 7 hours. If you want a more jam like consistency, add to blender of food processor and pulse until desired consistency. (I don't do this step as I like the bigger bacon bits) Place in air tight container and put in fridge for up to four weeks.