Open a jar of savory bacon jam to be immediately transported to a mouth watering place. This savory spread goes beyond mere chutney to bring an intense smoky richness to any dish. As a low sugar alternative to traditional fruit jams, our Wake’N Bacon Jam highlights the layered flavors of bacon and caramelized onions. It takes advantage of the unique properties of LM Pectin and neutral Calcium Lactate to create a jam with little added sugar.
Spread on your favorite breakfast sandwich, or revise an old classic with a Modern BLT. Try it on hot dogs, burgers, grilled cheese, or punch up a crostini.
Ingredients
- 4oz Apple Cider Vinegar (113g)
- 1Tbsp Worchestershire Sauce (15g)
- 2tsp Mustard Seeds (13g)
- 1Tbsp Thyme, Stemmed and Chopped (2g)
- 1/2 tsp Black Pepper (0.5g)
- 1 Small Onion (200g)
- 2Tbsp Sugar (25g)
- 1 Cup Water (500g)
- 1/2 tsp Calcium Lactate (1g)
- 1 Tbsp + 1tsp LM Pectin (11g)
- 1 Lb Bacon, Cooked Crispy (454g)
- 3 Tbsp Bacon Fat (45g)
- 3 Cups Water for Blanching (750g)
Equipment
- Heavy-bottomed Pot or Sauce Pan
- Saute pan
- Spatula
- 5 4oz Mason Jars
- Small 800 Micron Superbag
Timing
Active time: 20 minutes
Total time: 1 hour 30 minutes
Yield
5 Small Mason Jars
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Boil Mustard Seeds
Pour mustard seeds in a small pot with 1 cup of water and bring to a boil over medium heat.
Boil the mustard seeds for 5 minutes and strain.
Rinse the mustard seeds with cold water. Then place them back in the pot with 1 cup of water and bring to a boil a second time. Boil the mustard seeds for 2 minutes and strain a second time. Repeat this process a third time with the final cup of blanching water.
Do not skip this blanching process as it softens the seeds and helps remove tannins.
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Mix Dry Ingredients
Dry mix together the sugar, calcium lactate, and LM pectin.
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Caramelize Onions
In a saute pan over medium-high heat place the bacon fat and allow it to melt. Once the pan is hot add the onions. Lower cooktop to medium-low heat and cook until the onions are translucent and starting to caramelize. Allow these to cook on low heat while you complete the next step.
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Mix Wet Ingredients
Place the blanched mustard seeds in the small pot and cover with 1 cup of water, apple cider vinegar, and worchestershire sauce.
Whisk the dry pectin mixture into the liquid and place the pot over medium-high heat. Bring the liquid to a boil and allow it to simmer for 5 minutes while you complete the next step.
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Add Bacon
Add the bacon, black pepper and thyme to the saute pan with the onions and cook for 1 to 2 minutes on low.
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Combine and Pour in Mason Jars
Pour the liquid mixture into the saute pan and mix well. Simmer for another 5 minutes before pouring into five sanitized 8oz mason jars.
Cover the jars and place into an ice bath to cool the jars quickly.
Store in a refrigerator until use.
Based on 1 Review(s)
17 Comments.
how long does it keep?
Hi Bruce, it’s roughly 1 month refrigerated.
Is 1# bacon precooked weight and is it to be crumbled or diced before adding?
Yes, its’ 1LB of bacon precooked and you can either crumble or dice before adding.
5 – 8oz mason jars? My attempt only yielded 3 jars.
Double-checked, should have been 5 x 4oz mason jars.
Double-checked, should have been 5 x 4oz mason jars.
The question about using sous vide I’ve caramslized onion sous vide so that bit works. I’m going to have a go, nothing ventured nothing gained.
First attempt using a thick cut hickory smoked bacon tasted pretty good. I enjoyed the savory bacon/onion flavor punctuated by the mustard seeds. My only complaint was overall it had a fairly heavy/thick aftertaste (I presume from the bacon fat used to carmelize the onions). May try again, but cut the bacon fat to 1-2 Tbsp or drain after the onions are cooked down.
Curious how/if recipe could be adapted to sous vide to preserve in the jars while cooking?
In the equipment section it lists a superbag. Where in the recipe is this used?
Hi Joe, The Superbag is used for straining the mustard seeds.
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Recipe calls for 3 tbsp LM Pectin, but the pectin chart states 0.8-1.2% usage ratio / pectin needed. For 5 x 4 oz jars, wouldn’t that be a lot less than 3 tbsp? Essentially, I’m wondering how much pectin is required for a standard 6 cup jelly batch. Thanks in advance!
We’ve updated the amount in the recipe, it should be 1 Tbsp 1 tsp.
Today I made a second batch of jam. Just like the first a couple of years ago it failed to jell. I used Walnut Acres brand for years with no problems. Obviously I am doing something wrong with your product. Please advise.
Hi Lyla, I believe Scott’s already connected with you on this via email. ?
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