Passion for Pork

Maple Ginger Bacon Jam

Maple Ginger Bacon Jam

Chef Eric Hanson


  • ¾ lb (375 g) Hickory smoked thick-cut bacon, diced
  • 2 cups (500 mL) thinly sliced yellow onion
  • 4 cloves garlic, roasted
  • 2 tsp (10 mL) chopped fresh ginger
  • ¼ cup (60 mL) maple syrup, No. 1 medium
  • ¼ cup (60 mL) apple cider vinegar
  • 6 Tbsp (90 mL) strong coffee (7 g of medium roast coffee to 1 cup water brewed)
  • ¼ tsp (2 mL) freshly ground pepper
  • 2 Tbsp (30 mL) light brown sugar
  • Large pinch freshly grated cinnamon
  • Small pinch allspice
  • Zest of ½ orange


In a medium pot over high heat, cook the bacon until browned and starting to crisp. Transfer the bacon to a plate lined with paper towels using a slotted spoon. Drain off all but 1 Tbsp (15 mL) bacon fat. Add onions and garlic, stirring frequently over medium-high heat until they begin to turn golden-brown. Add ginger and cook for 2 minutes. Add remaining ingredients and cooked bacon into the pot and bring to a boil quickly. Reduce heat to a simmer and cook for 30 minutes, stirring frequently, until the mixture becomes syrupy. If the mixture is too thick and sticky, add water.

Transfer the jam into a food processor and pulse until it reaches a spreadable consistency. Taste the jam, and season with maple syrup and/or spice as needed. Transfer into a container or jar and store in the fridge for up to 2 weeks.

Yield: ¾ Cup

Tags: bacon | Eric Hanson | jam | maple |