The first time we ever had pigs processed we received so much bacon back from the butcher that I was mildly shocked. I love bacon just as much as anybody, but almost fifty pounds of it makes a heck of a lot of bacon and eggs! I researched different bacon recipes to use it all when I stumbled upon bacon jam one day. The idea intrigued me but one thing I noticed was how complicated the recipes were; I saw everything from coffee to bourbon for ingredients. So I started experimenting in the kitchen and over the years I have whittled the recipe down to just a handful of additives.
- 1 lb Bacon
- 3/4 cup Honey
- 4 Tbsp Butter
- 1 small Onion
- 3/4 cup Brown Sugar (molasses and sugar can be substituted)
You can see the process of making it using the molasses and sugar substitution method below.
Assemble the ingredients
Chop a small onion
Cook the bacon, not too crispy
Mince the bacon well
Saute Bacon, Onion, Butter, Honey and Molasses
Render it down and add sugar
Simmer for another 10 minutes, stirring constantly
Divide into smaller containers
Bonus! Pour some on a pan lined with wax paper
Place in freezer, instant bacon infused Bit-O-Honey!
Garnish soups with it
Fresh baked bread and more!
If you want an even simpler recipe; just use bacon, honey and brown sugar. It works, but as soon as you refrigerate it, it will turn into a solid chunk of bacon goodness. Adding the butter help keeps it smoother and more spreadable. The shelf life of this is pretty limited; it’s why I divide it into smaller containers and put them in the freezer. Do not put this in the pantry; this is NOT shelf stable.
So if you are fan of bacon like me; try your hand at making your own bacon jam.
This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year. Organized by season and illustrated with beautiful photographs, it offers detailed instructions and recipes for making more than 150 canned, pickled, dried, and frozen foods, as well as 50 inventive recipes for dishes using these foods. Basic information on canning techniques and lively sidebars round out this refreshing take on a classic cooking tradition.