Espresso Stout Bacon Jam

Written by Scott

To end our month of alcoholic jam, Vintage staffer Shari presents a savoury take on a typically sweet condiment. Espresso stout infused bacon jam.

Bacon Jam


1 pound of bacon, preferably smoked & reduced sodium

1 onion, diced

4 cloves of garlic, chopped

1 cup espresso stout (Midnight Sun by Yukon Brewing for example)

¼ cup balsamic vinegar

½ cup brown sugar

¼ cup maple syrup

Tabasco sauce, to taste

Fresh cracked black pepper, to taste

Extra water


Cut bacon into 1 inch pieces and pan fry until just starting to brown.  Remove from pan and set aside.  Saute onion and garlic in bacon fat until translucent.


Transfer bacon, onion & garlic to a cast iron (or heavy, thick bottomed) pot and add all remaining ingredients, except for the water.


Simmer for 2 hours, with the lid off, adding ¼ cup of water every half hour and stirring occasionally. 


After 2 hours, remove pot from heat and set aside until cool.


When cool, place mix in a food processor and pulse until desired consistency is reached.  Transfer to a jar and store in the refrigerator.


Yields roughly a half pint jar of jam. 

Last Updated on Aug282011