While on my jam kick this summer, I decided that I should branch out into the savory jams. I absolutely love the tomato jam I’ve had on burgers at restaurants but it sounded like a lot of work. However, with peaches doing so well this year, and my success with Peach Vanilla Jam, I wanted to give bacon jam a try but with peaches instead of tomatoes.
The addition of peaches adds a natural sweetness to Bacon Peach Jam so you don’t need to add as much brown sugar. This is a recipe that you need to taste as you go along. Start with about ½ cup of brown sugar and add more if needed. My first batch was a little too sweet for me so I added less in the second batch and it was just right. However, no one was complaining about the first batch. I didn’t can the first batch so I shared it with several friends who are still raving about how good it is. Mike wasn’t happy when he learned I had given it all away until I told him I had made another batch and canned it so we would could have more anytime we wanted.
What can you do with Bacon Peach Jam
Bacon Peach Jam
- 1 ½ lbs Thick sliced bacon cut into ½ inch pieces
- 1 large vidalia onion chopped
- 3 cup peaches about 4 peaches
- ½-¾ cup dark brown sugar
- 1 teaspoon black pepper
- 2 tablespoons whole grain dijon mustard
- 2 tablespoons worcestershire sauce
- ¼ cup apple cider vinegar
- ¼ cup bourbon
- 1 ½ teaspoons chipolte pepper
- ½ teaspoon hot sauce
- In a dutch oven or large pot, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel lined plate. Remove all but 2 tablespoons of bacon grease.
- Add onions and continue to cook over medium heat until softened, about 5-8 minutes. Peel, slice and chop peaches and add to pot along with bacon, brown sugar, pepper, mustard, Worcestershire sauce, vinegar and bourbon. Bring to a boil, reduce heat and simmer, stirring occasionally until it begins to thicken, about 30 minutes depending on how juicy the peaches are. Add chipotle pepper to taste.
- Remove from heat and either can or freeze what you are not going to eat. Serve at room temperature. If it has been refrigerated, warm it slightly in the microwave or let it come to room temperature before serving.