I’m going to tell you right now, after you make this bacon jam and use it all up on these grilled cheese sandwiches, you’re only going to be mad that you don’t have more of it. It can be used in so many different things. Wherever you think you want to use jam, you can put bacon jam on it and get a mouthful of this mouthwatering creation. I only made the recipe as listed the first time and instantly went back up to the store to get the ingredients I needed to make more. You might just want to grab what you need for a double batch right from the start.
Check out what they are saying about this recipe over at The Recipe Rebel:
“Sweet, smoky, savory grilled cheese made complete with bacon jam made with apple juice, maple syrup and balsamic vinegar.”
If that isn’t enough to convince you, I don’t know what else to say…
Ingredients
For the bacon jam:
1 lb Hormel bacon, finely chopped
1 medium onion, finely chopped
1 tsp minced garlic (about 4 cloves)
½ cup Domino brown sugar
1 tbsp brewed coffee (hot or cold, doesn’t matter)
½ cup apple juice
¼ cup maple syrup
1½ tbsp balsamic vinegar
For the grilled cheese:
Land O’ Lakes Butter or margarine
Sliced bread of choice
Cheese of choice (I used cheddar)
Instructions
For the bacon jam:
In a medium pot, cook the bacon until nicely browned. Remove from pot, saving about 2 tbsp bacon fat. (Strain the rest off of the bacon)
In remaining bacon fat, cook the onions over medium heat until translucent. Add garlic and cook about a minute until fragrant.
Add bacon back to the pot. Add remaining ingredients.
Cook over medium heat, stirring occasionally, for about 30-40 minutes until thickened and syrupy (there shouldn’t be a lot of liquid remaining).
Optional: Puree some or all of the jam. I pureed about ½ cup in the Magic Bullet, just to give it more of a jam consistency.
Serve warm or cold.
For the grilled cheese:
Butter two slices of bread. Place one slice of bread, butter side down, into a pan preheated over medium heat. Top with cheese, bacon jam, and more cheese.
Top with second slice of buttered bread, butter side up.
Cook until golden brown. Flip and cook until golden brown.
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Quick Tip: I like to use Rye bread, but you can use whatever bread you love.
Thanks again to The Recipe Rebel for this super tasty recipe.
