Get ready for the ULTIMATE bacon jam! The combination of flavors will absolutely “wow” your taste buds and have you coming back for more!
Is that making you drool? Because it’s making me drool. And I’ve already had it several times. So I can fully vouch for the following:
Chomping down on some crispy-chewy bread spread thickly with this Peach Bacon Jam is pure heaven!
I’ve been wanting to make some bacon jam for a while but time always escapes me. I picked up a bulk load of peaches (75 pounds!) a few days ago and have been exploring a variety of ways of putting them to use. It’s then that I knew it was finally time to make that bacon jam – with peaches!
Peaches and bacon are a delightful combination – the pairing of sweet, acidic, salty and savory. So I thought I’d try incorporating them together into a bacon jam. It was an inspired move because this sweet-savory spread for bread and cheese will make you swoon!
Wonderful for casual snacking as well as entertaining – serve this as an appetizer or as bite-sized hors d’oeuvres.
Your taste buds will sing!
Let’s get started!
Fry the bacon until crispy. Remove half of the bacon fat. Add the onions and cook until golden, about 10 minutes.
Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, uncovered, for 35-45 minutes, stirring occasionally, until it’s a rich brown and spreadable consistency. Discard the thyme sprigs.
Your Peach Bacon Jam is ready!
Store it in the fridge in an airtight container where it will keep for up to two weeks. Ideally served at room temperature, so leave it out for a few minutes before using.
Peach Bacon Jam
- 1 pound thick-sliced bacon, diced
- 1 medium yellow onion, chopped
- 2 large ripe peaches, peeled, pitted and diced
- 1/4 cup packed dark brown sugar
- 1/4 cup maple syrup
- 2 tablespoons dark balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 2 sprigs fresh thyme
- In a medium-sized heavy pot (e.g., Dutch oven) fry the bacon until crispy. Remove half of the bacon fat. Add the onions and cook until golden brown, about 10 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer, uncovered, for 35-45 minutes, stirring occasionally, until it's a rich brown and a spreadable consistency. Discard the thyme sprigs.
- Store in an airtight container in the fridge. Will keep for up to two weeks. Best served at room temperature so let it sit out for a few minutes before serving.