3-ingredient bacon jam

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[DROPS MICROPHONE, WALKS AWAY]

…I really don’t think I need to say much more about this. I mean, it’s bacon freaking jam. It’s the bacon-wrapped date, amplified. (More A/V jokes!)

After my Dallas Eat the Yolks book signing a few weeks back, I got the chance to eat at the incredible restaurant HG Supply Co. with some of my favorite people – Ben and Jenni (aka #CoffeeWithBen and The Urban Poser), April (Butterflies, Peace, Paleo) and my blogless sistas (aka chicks who can actually eat food without having to Instagram a thousand pictures of it) Jacquelyn and Amy.

There, we were introduced to bacon jam. And our lives were forever changed.

So of course, when Amy & I got home, we had to TRY to create something similar. We found amazing recipes like Steph’s and Mark’s and Simone’s but we were missing MAJOR ingredients for each recipe, and since I live in the boon-sticks, “running to the store” isn’t an option. So we had to figure something out with what we had on-hand. Which was an onion, some dates, bacon, and a 30-lb bag of carrots.

(We didn’t use the carrots.)

This doesn’t have the amazing complexity of the HG Supply stuff, nor is it as ingenious as the other recipes, but it’s easy, delicious, and it’s bacon freaking jam.

The best part? It takes just 3 ingredients – all of which are staples in most Real Food kitchens.

It tastes amazing on anything, but it’s ESPECIALLY amazing on fresh fried eggs.

bacon jam

3-ingredient bacon jam
 
Prep time
Cook time
Total time
 
This makes about 1 cup o' jam.
Created by:
Serves: 2-4
What you need
  • 5-6 pieces of bacon, chopped into small pieces (preferably from pasture-raised pork)
  • ½ cup yellow onion, chopped
  • 10 pitted dates (I get mine from Nuts.com)
  • 1 cup water
What to do
  1. Bring the water to a boil in a saucepan. Once boiling, add the dates, remove saucepan from heat, cover, and allow dates to soak in the hot water until you get to step 4.
  2. Cook chopped bacon in a skillet over medium heat until done but NOT CRISPY. Set aside, leaving bacon grease in the pan.
  3. Cook onions in the bacon grease for approximately 10 minutes (they should be slighly brown but not burnt). When cooked, scoop the onions out and add them to the bacon.
  4. Now, mash the dates with a fork in the saucepan. (Don't pour out the water!)
  5. When dates are mashed, add the bacon and onions to the date-water mixture.
  6. Bring the mixture to a simmer and "reduce" (aka keep simmering until the water cooks away) for about 10-15 minutes. Mixture should get gooey!
  7. Remove from heat and allow to cool. Then, add mixture to a food processor (I use this one) and pulse several times.
  8. Put in face.
Enjoy, and thanks for reading!

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Comments

  1. Jen says

    For someone who professes to be a terrible cook, this was pretty great (and so is that coconut/chocolate coffee cake)! I’ve made some pretty complex bacon jams and this was as good if not better and easier. Take that Martha Stewart!

    Love your blog, loved “Eat the Yolks,” and love the podcast! Thanks for all you do!

    Jen

  2. Jane says

    Delicious! Made this at the weekend, it’s great! Have already shared samples with a couple of friends who then have asked for the recipe. Thanks so much :)

  3. Kate says

    Bacon Jam was a Hit! My friends and I cook together twice a month. We sometimes pick a theme. We try new recipes. It’s total fun. Tuesday was BACON Night! Liz you are brilliant! The bacon jam was the item people we most skeptical of, but of course it was amazing. Everyone loved it. Ya, I kept the leftovers for myself. Thanks for a great and easy recipe.

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