Bacon Jam

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OMG is all I have to say!  I had this served recently as a condiment alongside a filet mignon and decided right then and there that I HAD to replicate this delicious goodness.  I was able to obtain the ingredients from the waiter (I know imagine me being brazen enough to ask).  I recommend serving this with steak, as a topping on a good hamburger, on a warm biscuit, the possibilities are endless.  I actually googled “bacon jam” and there are many variations and suggestions for how to ingest this amazing creation so use your imagination.


  • 1 pound thick-cut, high quality bacon cut into lardons
  • 2 medium size sweet onions, minced
  • 3 large shallots minced
  • 2 cups Cabernet or other heavy red wine
  • 1 TBS  fresh Thyme
  • 2 tsp dried sage
  • 1 tsp black pepper

In a heavy bottom pot like a dutch oven or a cast iron skillet, cook bacon over medium high heat until crispy.  Add shallots and onions cooking until translucent.  Add wine and herbs, lower heat to low and simmer for 3-4 hours.

remove pan from heat and place mixture in a food processer and blend.  I left mine with some chunks as I like the texture and being able to see/feel the bits of bacon.  This should keep in the refrigerator for up to one month if it lasts that long.