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Smoky Bacon Jam

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The smoke in this jam comes from a splash of rauchbier and chipotle peppers. Turn up the heat: It’s best served warm with crostini, crackers or a wedge of your favorite cheese.

Makes: 4 cups

  • 4 pounds bacon, chopped
  • 2 large onions, finely chopped
  • 5 large garlic cloves, chopped
  • 112 cups rauchbier
  • 34 cup rice vinegar
  • 1 cup dark brown sugar
  • 2 tablespoons chopped chipotle peppers in adobo sauce


 1. In a large, wide pot over medium-high heat, cook half the bacon and onions until the bacon is crispy, adjusting heat as necessary to prevent burning. Transfer to a paper towel-lined baking sheet with a slotted spoon. Remove the bacon fat from the pot.

2. Repeat with the remaining bacon and onion. Place another layer of paper towels on top of the bacon and onions on the baking sheet and transfer the second batch to that layer.
3. Remove all but 1 tablespoon of bacon fat from the pot. Add garlic and cook over medium heat, stirring, for 15 seconds. Add the rauchbier, increase heat to high and cook, scraping up the browned bits, for 1 minute. Return the bacon and onions to the pan along with the vinegar, sugar and chipotle peppers. Bring to a boil, then reduce heat to a lively simmer and cook about 15 minutes, uncovered, stirring occasionally until the mixture is syrupy.
4. Transfer to eight 4-ounce jars. Cool completely, then cover and refrigerate for up to a month or freeze. Reheat before serving.


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