Sweet, smoky, savory, and seriously irresistible, this homemade Bacon Jam turns crispy Coleman Bacon into a rich, spreadable treat. Caramelized shallots, maple syrup, brown sugar, fresh thyme, and a splash of apple cider vinegar create the perfect balance of sweet and tangy flavor. Spread it on burgers, sandwiches, biscuits, or a cheese board for an easy upgrade to just about anything.
Cook the bacon. Add the chopped bacon to a large skillet or saucepan over medium heat. Cook until the bacon is lightly browned and slightly crisp. Drain most of the bacon fat, keeping a little in the pot.
2
Caramelize the shallots. Return the pan to low heat and add the shallots and garlic. Cook slowly for about 10–15 minutes, stirring occasionally, until softened and deeply caramelized.
3
Make the jam. Add the brown sugar, maple syrup, apple cider vinegar, and a pinch of salt. Stir well to combine.
4
Add in the thyme. Stir in the thyme sprigs and cook for about 1 minute, just until fragrant.
5
Reduce. Bring the mixture to a gentle simmer. Cook uncovered over low to medium-low heat for about 15–20 minutes, stirring occasionally, until the liquid has reduced and the mixture looks thick and glossy. It will continue to thicken as it cools, so don't reduce it until completely dry.
6
Puree. Remove about ⅓ to ½ of the bacon jam and blend with an immersion blender (or other blender). Then add it back to the pan with the rest of the jam. * This step is optional, but I like how it creates an even thicker jam consistency.
7
Cool. Remove the thyme stems and transfer the bacon jam to a heat-safe container. Allow it to cool before serving.
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