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Recipe: Beer, Bacon & Onion Jam

Cooking with Beer, Recipes

Bacon's easily the star of any breakfast plate or burger-top. It's almost indescribable how delicious it can be. Typically best served at the very moment it's cool enough to pick up and eat for a super crunchy surge of umami, it's understandable to not get too adventurous with your bacon-eating habits. But imagine a spreadable, picnic-ready jam made with loads of bacon, beer, brown sugar, caramelized onions and a few other simple ingredients, and you have our Beer, Bacon & Onion Jam. And with this recipe, you may never look at a cheese plate or any meal in need of condiments the same way again.

    What You Need

  • 1 lb bacon, cut into 1-inch pieces
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 teaspoon cayenne powder
  • 1 bottle (12 ounces) porter or stout (we love our Chocolate Maple Porter or Oatmeal Stout)
  • 1/4 cup maple syrup
  • 1/3 cup light brown sugar, packed

    What You Do

  1. In a large skillet over medium-high heat, cook bacon (stirring frequently to separate) until browned, about 12 minutes
  2. Using a slotted spoon remove bacon from pan and set aside, pour off all but 2 tablespoons bacon dripping
  3. Over medium-high heat, cook onions garlic and cayenne in bacon drippings, stirring frequently, until onions are soft and translucent, about 10 minutes
  4. Add beer, maple syrup, brown sugar and reserved bacon to the skillet and bring to a boil, reduce to a simmer and let cook for 10 minutes or until beer has formed a syrup
  5. Transfer onion mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an air-tight container and use within two weeks. Slather on sandwiches and burgers. Enjoy!

3 comment(s)

3 Responses to Recipe: Beer, Bacon & Onion Jam

  • Looks great! I've tried bacon jam a few times and this recipe looks tempting. Any tips on canning this in order to savour in the future? I've tried canning it and the heat sort of burns the jam. Wondered if you had any tips

    Posted on May 28, 2014 at 3:05 pm

  • My husband and I made this jam last week, using a chocolate stout. It turned out pretty good! The only changes we would make would be to add a bit of salt to the mixture-even with the saltines of the bacon, the syrup and sugar kind of overpower the salt element. We would also add more cayenne to add a bit more bite. We really couldn't detect the heat from the small amount of cayenne suggested. Overall, though, we really enjoy the onion jam- it is really great on a big burger topped with sharp cheddar.

    Posted on June 5, 2014 at 2:00 pm

  • Leti says:

    Was wondering what cheese would pair perfectly with this jam and how long can you store it before it can not be consumed?

    Posted on June 26, 2014 at 12:56 pm