Spiced Rum Bacon Jam
Alright, brace yourselves. This Spiced Rum Bacon Jam is the sweet, smoky, and savoury spread you didn’t know you needed in your life. Picture crispy bacon, caramelized onions, a splash of rum, and a kick of coffee, yep, that’s all packed into this jam. It’s like your favourite breakfast, but in a jar. Slather it on biscuits, pair it with sharp cheddar, or just sneak a spoonful when no one’s looking. Trust me, once you make this, you’ll wonder why you ever lived without it!
Ingredients
- 1 lb bacon (thick-cut), chopped
- 1 large sweet onion finely diced
- 2 cloves garlic minced
- ½ cup brown sugar packed
- ¼ cup spiced rum
- ¼ cup apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper optional, for heat
- ¼ cup brewed coffee
- Salt and pepper to taste
Instructions
- In a large skillet or heavy-bottomed pan, cook the chopped bacon over medium heat until crispy.
- Transfer to a plate lined with paper towels to drain, leaving about 2 tablespoons of bacon fat in the pan.
- Add the diced onion to the pan and sauté over medium heat until softened and golden, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the brown sugar, spiced rum, apple cider vinegar, maple syrup, smoked paprika, and cayenne pepper (if using).
- Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add the brewed coffee and cooked bacon to the pan, stirring to combine.
- Reduce the heat to low and let the mixture simmer gently for 20–25 minutes, stirring occasionally, until thick and jammy.
- For a smoother consistency, pulse the mixture a few times in a food processor or blender. Be careful not to over-blend, you want some texture to remain.
- Taste and adjust seasoning with salt and pepper as needed.
- Transfer the bacon jam to a jar or airtight container.
- Try this spiced rum bacon jam on Burgers, Cheese Boards, Toast, Grilled Meats, Eggs, Roasted Vegetables
Notes
- Variations: Substitute spiced rum for a smoky rum or even bourbon.
- Optional: Grinding the bacon creates a smoother, more uniform jam that spreads easily.
- If you prefer a little texture, set aside a small portion of the cooked bacon bits before grinding and mix them back in after blending the jam.
- Storage: Store in the refrigerator for up to 2 weeks.
- Warm slightly before serving for the best texture and flavour.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
