Saturday, November 5, 2016

Bacon Jam with Homemade Tortilla Chips

I'm gonna let you in on a not so little secret.

I'm a vegetarian.

Now before you leave my life forever, bear with me. I've written off meat for about 7ish years but i'm around meat all. the. time. I come from a big hunting family (isn't this the case for basically every family in Michigan?) and have a husband who counts any meal without meat in it a snack. My kitchen on Sundays are typically filled with the scent of venison meatballs and chicken chili and my mouth still salivates when I see burgers on the grill.

I also make a mean bacon jam. 

Can we still be friends? Great. 

I decided to make this for a charity event at my work. The cooking process is primarily done in a slow cooker so I thought "great, easy-peasy lemon squeezy", which normally this is true. However, this time I covered the crockpot as opposed to uncovered and when I checked it at 3 a.m., it was bacon soup and I proceeded to have a meltdown on the kitchen floor. I ran back to bed where my husband was still fast asleep and proclaimed rather loudly "THE BACON JAM IS BACON SOUP...BACON. JAM. IS. BACON. SOUP." From that point on, mission make bacon soup bacon jam was in full force and miraculously, multiple hours later, it finally turned into a beautiful and spreadable consistency.

Also, that chip you see naturally placed (ha!) in the jam, makes the perfect vehicle for transporting the jam into your mouth. They are also great by themselves. or with guacamole.  or queso dip. or just shredded cheese from the bag dumped onto them and microwaved because it's midnight and you're feeling nostalgic. Not that i've ever done that.

Bacon Jam:
1.5 lb bacon, cut into 1 inch pieces
3 large yellow onions, finely diced
4 garlic cloves, minced
1/4 cup maple syrup
1/2 cup apple cider vinegar
3/4 cup brown sugar
3/4 cup brewed coffee, strong

Cook the bacon in a medium to large skillet until browned, about 25 minutes. With tongs or a slotted spoon, transfer cooked bacon to a plate lined with paper toils to drain. Pour off all but 2 tablespoons of bacon grease and put the onions and garlic into the skillet. Cook until onions are translucent. Add maple syrup, vinegar, brown sugar, and coffee to skillet. Bring the mixture to a boil and then immediately remove from heat and stir in the cooked bacon.  Transfer Mixture to a slow cooker and cook uncovered on high for 4 hours (or low for 8 hours). Transfer mixture to a food processor or blender and pulse to desired consistency. Pour into air tight containers and place in refrigerator for up to four weeks.

Tortilla Chips:
Soft yellow corn tortilla rounds (small)
Coconut oil
Sea salt


Preheat oven to 400F.
With a pizza cutter or sharp knife, cut rounds into fourths. Place onto a baking sheet and drizzle melted coconut oil onto each one, as well as sea salt and pepper. Bake for 6-8 minutes until golden brown. 

Please, please make this. You need it. Your family needs it.  But DEAR GOD do not leave the crockpot covered.


  1. I've had Hannah's bacon jam. It is out of this world GOOD! Amazing what a vegetarian can do with a slab of bacon!

    1. Aw thanks Lolo!! I will make bacon jam for you any day!