Hey there! I’m thrilled to share my Jalapeno Bacon Jam recipe with you. This isn’t just any jam; it’s a flavor explosion that combines crispy bacon, spicy jalapenos, and a touch of sweetness1. Trust me, once you try it, you’ll want to put it on everything!
- : It’s a perfect mix of sweet, savory, and spicy1.
- : Goes well with crackers, burgers, grilled cheese, and veggies1.
- : It’s always a hit at gatherings1.
- 1 pound thick-cut bacon, diced1
- 1 large yellow onion, finely diced (about 1 ½ cups)1
- 3 medium jalapeno peppers, seeded and diced (about 1 cup)1
- 2 teaspoons garlic, minced1
- ½ cup (100 g) light brown sugar, packed1
- ⅓ cup (80 g) apple cider vinegar1
- ¼ cup (79 g) maple syrup1
- 1 teaspoon chili powder1
- : In a medium skillet over medium heat, cook bacon until crispy. Then, place it on a plate lined with a paper towel1.
- : Leave about ¼ cup of bacon grease in the pan, removing the rest carefully. Add the onion and jalapenos. Cook until the onions are caramelized, about 15-20 minutes, stirring often1.
- : Mix in the garlic, brown sugar, apple cider vinegar, maple syrup, chili powder, and bacon1.
- : Allow the mixture to simmer for 7-10 minutes, until it thickens to a jam-like consistency1.
- : Serve warm or cold. If refrigerated, warm slightly before serving1.
- : Perfect as an appetizer1.
- : Adds a smoky, spicy kick1.
- : Elevates a classic1.
- : Great with roasted veggies1.
- : Leave the seeds in the jalapenos for extra heat1.
- : Use smoked bacon for a deeper, smoky flavor6.
- : Add coffee for a unique twist3.
- : Store in an airtight container in the refrigerator for up to a week.
- : I don’t recommend freezing as it may change the texture.
- Yes, it tastes even better the next day!
- Up to a week in the fridge.
- Sure, try poblano for a milder flavor3.
- Calories: 150
- Fat: 10g
- Protein: 5g
- Carbohydrates: 10g
