Get ready for the ULTIMATE bacon jam!Ā The combination of flavors will absolutely “wow” your taste buds and have you coming back for more!
Is that making you drool? Ā Because it’s making me drool. Ā And I’ve already had it several times. Ā 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. Ā 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. Ā 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. Ā So I thought I’d try incorporating them together into a bacon jam. Ā 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. Ā Remove half of the bacon fat. Ā Add the onions and cook until golden, about 10 minutes.
Add the remaining ingredients and bring to a boil. Ā Reduce the heat to low and simmer, uncovered, for 35-45 minutes, stirring occasionally, until it’s a rich brown and spreadable consistency. Ā 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. Ā Ideally served at room temperature, so leave it out for a few minutes before using.
Enjoy!
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Peach Bacon Jam
Ingredients
- 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
Instructions
- 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.
Nutrition
Karen Banks says
Kimberly @ The Daring Gourmet, Do you know the shelf life of the jam out of frig, in frig? I have froze it, and it does work well. But not sure of the other two. If you know or if anyone may be able to help I would be grateful. Thank you in advance.
Kimberly @ The Daring Gourmet says
Hi Karen, in the fridge it will keep for about 2 weeks. I would not keep it out of the fridge since it has meat in it.
Alice Feldmeyer says
This freezes well in small containers
Barbara Eubanks says
Can this be canned for later use?
Kimberly @ The Daring Gourmet says
Hi Barbara, because there is meat in it it would have to be pressure canned (not water bath canned) but I’m not sure off-hand how long or how many pounds of pressure.
Barbara Eubanks says
Thank you. I’ll probably try and process it the same way I do my other meats.
Linda says
Can you make this jam in a larger quantity and then freeze it? It sounds so delicious – I love peaches and bacon separately! Anxious to try this jam soon.
Kimberly @ The Daring Gourmet says
You sure can, Linda – happy bacon jammin’! :)
Peter says
Absolutely delicious! Try it together with French Toast …
Kimberly @ The Daring Gourmet says
So glad you enjoyed this, Peter, thanks!
Mo says
Could I use canned drained peaches
Kimberly @ The Daring Gourmet says
You sure can, Mo!
Anonymous says
Using canned peaches works great!!