Equipment
* optional
Ingredients
Base
- 500 g applewood smoked bacon, cut into 1cm strips
- 2 red onion, finely diced
- 3 garlic cloves, minced
Liquids & Aromatics
- 120 ml strong brewed coffee
- 120 ml pure maple syrup
- 60 ml apple cider vinegar
- 45 g rose harissa paste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 174 kcal
- Protein
- 5 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 489 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 1 mg
- Potassium
- 129 mg
- Calcium
- 28 mg
- Iron
- 1.1 mg
- Magnesium
- 16 mg
- Phosphorus
- 33 mg
- Zinc
- 0.4 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 1.38 mg
- Riboflavin
- 0.17 mg
- Niacin
- 2.4 mg
- Folate
- 13 mcg
- Water
- 16 g
- Caffeine
- 63 mg
Method
Place the sliced bacon in a cold Dutch oven or heavy skillet. Turn heat to medium and cook, stirring occasionally, until the fat renders and the bacon is crispy (approx. 10-15 minutes).
Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Drain all but roughly 30ml (2 tablespoons) of the rendered fat from the pan.
Add the diced red onion to the reserved hot fat. Sauté over medium heat until softened and beginning to caramelize, about 8-10 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
Stir in the rose harissa paste, maple syrup, brewed coffee, and apple cider vinegar. Increase heat to high and bring the mixture to a boil. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
Return the cooked bacon to the pan. Reduce heat to low and maintain a gentle simmer. Cook uncovered, stirring occasionally, until the liquid reduces to a thick, syrupy consistency, about 30-45 minutes.
Remove from heat. For a more spreadable jam, pulse the mixture 2-3 times in a food processor while warm. For a rustic, chunky texture, skip this step. Transfer to a sterile jar or container.
Chef's Notes
- Rose harissa is preferred over standard harissa for its floral undertones which bridge the gap between the savory bacon and sweet maple.
- The acidity from the coffee and vinegar is crucial to cut through the heavy fat of the bacon; do not omit them.
- Serve warm over sharp cheddar cheese on crackers, or smear onto a burger bun.
Storage
Refrigerator: 2 weeks — Bring to room temperature before serving to loosen texture.
Freezer: 3 months — Texture may become slightly grainier upon thawing.
Reheating: Microwave gently for 10-15 seconds or let stand at room temperature.
Troubleshooting
Jam is too greasy or oily
Cause: Too much rendered fat was left in the pan initially
Fix: Spoon off excess fat from the surface while warm, or blot with a paper towel
Prevention: Be strict about leaving only 30ml (2 tbsp) of fat before adding onions
Jam is too hard/stiff when cold
Cause: Reduced too far or high pectin/sugar content solidifying
Fix: Gently warm in microwave or mix in a splash of water/coffee to loosen
Prevention: Stop cooking when mixture is syrupy but still moist
Cultural Context
Bacon jam, while a modern invention, draws inspiration from traditional American preservation techniques and the popularity of sweet and savory flavor combinations. Its evolution reflects a growing appreciation for elevated condiments that bridge the gap between comfort food and gourmet applications.
