This Keto Bacon Jam is the perfect condiment for just about everything. Amazing on burgers, steak, and even your morning eggs.
What is bacon jam?
In the past when I would see bacon jam recipes, I would always think it was such a strange name for a recipe that had onions and bacon in it. When I hear the word jam, my mind automatically goes to slathering some low carb raspberry jam on keto bread with peanut butter. Bacon onion jam is certainly not what comes to mind.
Traditional bacon jam recipes are made by slow cooking the bacon and the onions with vinegar, brown sugar and spices, and then putting then ingredients in a food processor to make sort of a relish. For this keto bacon jam recipe, I opted to keep things chunkier by skipping the food processor. I thought it gave it a nicer texture. You can also make bourbon bacon jam by following this base recipe and adding a couple of ounces of your favorite bourbon.
How to Serve the Best Bacon Jam Recipe
What don't you put it on would be an easier question? My favorite things to eat it on are the Best Ever Bunless Pub Burger (below) from my book Craveable Keto, or on top of a big, fat, juicy steak. But it is also amazing on eggs, in egg muffins, on an omelette, or even on salads. Honestly, I will put it on just about anything. Keto bacon jam is my JAM! You see what I did there?
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Keto Bacon Jam
- Total Time: 50 minutes
- Yield: 2 cups
- Diet: Gluten Free
Description
This Keto Bacon Jam is the perfect condiment for just about everything. Amazing on burgers, steak, and even your morning eggs.
Ingredients
- 10 slices bacon, diced
- 1 tablespoon butter or ghee
- 1 large onion, thinly sliced
- Leaves from 2 sprigs fresh thyme
- ½ teaspoon ground black pepper
- Pinch of cayenne pepper
- 1 tablespoon cooking sherry
- 1 tablespoon brown sugar erythritol or golden monk fruit (I use this brand) code PEACE for 20% off
Instructions
- Heat a large skillet over medium heat. Put the bacon in the skillet and cook until it is crisp. Using a slotted spoon, remove the bacon from the pan and set aside; leaving half of the drippings in the pan.
- Reduce the heat to medium-low. To the bacon drippings, add the butter, onion, thyme, black pepper, and cayenne. Cook until the onions are caramelized, 25 to 30 minutes. Mix the cooked bacon in with the caramelized onions.
- Add the sherry and brown sugar erythritol. Mix in and cook for an additional 5 to 10 minutes, until the sherry has evaporated and the erythritol has had time to caramelize. Store the jam in the refrigerator for up to 1 week.
Notes
- Net Carbs Per Serving: 1.4g
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Condiment Recipes
- Method: Saute
- Cuisine: American
Lorry Norton says
This sounds wonderful, but I would never use cooking sherry. There is no alcohol in it. It's full of salt, and gross. Use the real thing, actual sherry. Only cook with wine you would drink. Bourbon would be good, too.
Kyndra Holley says
If you don't like cooking sherry, then don't use it
Lorry Norton says
Pretty much what I said.
Anonymous says
Shauna says
You must make this bacon jam! WOW I get compliments every time.
kathy says
We love bacon jam at our house and this recipe is so good! We like it with a little pimento cheese on a burger. YUM!
Donna L Williams says
OMG!! That is a great idea!!
Erica says
Hands down, one of my favorite recipes on the internet! Great on burgers, chicken, eggs. It’s just SO good!
Jenna says
This bacon is my jam! Didn’t even make it into the fridge in my house, will have to double the recipe next time!
Pam says
I don't have any cooking sherry, would it make a big difference in taste if I just leave it out?
Kyndra Holley says
The cooking sherry is added with the brown sugar erythritol. That alcohol is needed because it evaporates, then the brown sugar erythritol caramelizes. I can't speak to how it will turn out without the sherry.
Rob says
Can I use a quality bourbon in place of the Sherry?
Rob says
Can I substitute a quality Bourbon for the Sherry?
Kyndra Holley says
Yes, absolutely. and that would be delicious too
Sherry says
Looking forward to making this and putting on top of warmed brier cheese. I am going to try this out. Thanks for the recipe.
Kathleen Saage says
What a great idea! I made this today and in the midst of it I realized that you don't say what to do with the bacon after it has been cooked. I added it after the sherry and brown erythritol had cooked in a bit. On another note, maybe this is just how it looks on my Mac, but the social media bar down the left side of the screen obscures about a quarter to an eighth of an inch of your pages, making it an irritant. Can it be adjusted?
Kyndra Holley says
It is at the end of step 2