Maple Bacon & Onion Jam
- Brianne Thomas
- Oct 5, 2023
- 6 min read
Updated: Feb 18
Crispy bacon, caramelized onions, and a delicious blend of spices create a mouthwatering treat that can be used as a burger topping, a tasty spread on your favorite bread, or as a divine dip on your charcuterie board.
What is Maple Bacon & Onion Jam
Maple Bacon and Onion jam is a wonderful blend of savory and sweet flavors, crafted by combining perfectly caramelized onions with crispy bacon, rich maple syrup, molasses, and apple cider vinegar. This unique condiment transforms into a thick, spreadable relish that boasts a smoky, salty essence complemented by the sweetness of maple and sugar. Its complex flavor profile makes it a versatile addition to a variety of dishes, elevating everything from gourmet burgers and grilled meats to simple crackers and sandwiches. Whether slathered on a toasted baguette or used as a topping for a juicy steak, this jam adds a touch of indulgence and sophistication to any meal, making it a must-try for food enthusiasts looking to enhance their culinary creations.
Is Maple Bacon & Onion Jam Safe to Home Can?
While this recipe has not been tested by the National Center for Home Food Preservation, it does meet their requirements for canning meat.
This recipe has not been tested by the National Center for Home Food Preservation (NCHFP) or any university extension office. However, it follows their approved guidelines for canning meat.
The NCHFP does not recommend canning cured meats. This is because cured meats have not been officially tested by the organization, largely due to funding limitations. They also note that cured meats may be denser than raw meat, which could slow down heat penetration during processing.
In this recipe, bacon end cuts are cut into approximately 1-inch pieces. This helps prevent the meat from packing tightly in the jar, allowing heat from the pressure canner to move through the jar more effectively. The NCHFP considers canning ground beef safe, and these bacon pieces are larger and less compact than both bacon slices and ground meat.
The processing times used in this recipe come directly from NCHFP guidelines for canning meat (raw pack or hot pack) in 1-inch pieces. The directions provided in this recipe call for hot packing.
After cooling, a layer of hardened fat will form on top of the jar. This is normal when canning meat. The NCHFP recommends trimming as much fat as possible from meat before canning.
I will leave you to decide what methods you are comfortable with.
Alternative Food Preservation Methods for Maple Bacon & Onion Jam
Prepare as directed, store in the refrigerator for up to 4 weeks or the freezer for up to 1 year.
How to Serve Maple Bacon & Onion Jam
Crispy bacon, caramelized onions, and a delicious blend of spices create a mouthwatering treat that can be used as a burger topping, a tasty spread on your favorite bread, or as a divine dip on your charcuterie board.
Advertisement
Equipment Needed for Pressure Canning
Tools - You’ll need a basic canning utensil kit that has a jar lifter, a debubbler wand, and a funnel.
Pressure Canner - Because meat is a low-acid food, you cannot water bath can it. You’ll need to use a pressure canner, not to be confused with a pressure cooker. These are not interchangeable! You cannot pressure can using an InstantPot. I have a 23-quart Presto Pressure Canner. I ordered an additional canning rack so that I could run a max-load of 18 pints at a time.
Jars, Lids, and Rings - Of course, you’ll need jars to can the Maple Bacon and Onion Jam. I have used brand-name jars and no-name jars, and they both work just the same.
Lids, however, are a very different story. Don’t go cheap when it comes to lids! Save those cheap lids for vacuum sealing or craft projects. The last thing you want is to open your canner and see your lids have failed. I’ve been there and trust me, it's not a good time. My absolute favorites are the For Jars lids, and a close runner-up is Ball brand lids. I’m not affiliated with either brand.
When it comes to rings, you can use the cheap ones that come with the no-name jars as long as they are not dented, rusted, or in some other way compromised.
Prepare for Canning
To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up at this point.
Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. If the kitchen towel is on the thin side, like a flour sack, double up your towels.
Once your Maple Bacon & Onion Jam is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin adding the jam to the jars.
Let’s get started!
Ingredients
2 pounds maple-flavored bacon, cut into 1-inch pieces
2 large onions, diced
6 cloves garlic, minced
1 cup apple cider vinegar
½ cup pure maple syrup
1 cup strong, black coffee
½ cup sugar
¼ cup molasses
¼ teaspoon all-spice
½ teaspoon chili powder
½ teaspoon pink Himalayan salt
¼ teaspoon ground black pepper
Directions
In a large pan over medium-high heat, cook bacon pieces until brown and crispy. Remove
cooked bacon to a paper towel-lined plate and set aside. Drain bacon grease in a heat-safe jar or bacon grease saver.
Add diced onion to pan with 2 tablespoons of bacon grease and sauté for approximately 12-15 minutes or until onions are tender and caramelized. Add garlic and sauté for approximately 2-3 minutes.
Carefully add vinegar, maple syrup, black coffee, sugar, molasses, and spices to pan. Whisk
together and scrape up any browned bits stuck to the pan. Return bacon to pan. Bring to a boil, then reduce heat to a simmer on low heat for one hour, making sure to stir often to avoid scorching.
Remove pan from heat.
Carefully transfer mixture to a food processor and pulse until coarsely chopped.
Prepare pressure canner with water and rack, and bring to a low boil.
Prepare 4-ounce canning jars by ensuring they are clean and sanitized. Place the heated jars on the prepared kitchen towel and begin adding the jam to the jars.
Using a canning funnel, fill jars to the ½-inch headspace mark. Carefully, wipe the rims of the filled jars with a clean paper towel or dish towel that has been dipped in vinegar to remove any residue. Add canning lids and tighten rings with fingertips. Do not over-tighten the rings!
Carefully, using a canning jar lifter, add jars to the pressure canner.
Following your pressure canner’s manufacturer’s recommendations, process the jars to the recommended pressure based on your altitude for 75 minutes.
What to Do After the Pressure Canning Process
Once your Maple Bacon & Onion Jam has completed the processing time at the proper pressure, turn off the burner and allow the pressure to drop back down to zero. Do not remove the pressure regulator until the pressure is back to zero.
Carefully remove the pressure regulator and the canning lid. Remove the lid from the canner completely. Allow the jars to rest in the pot for about 5-10 minutes. This will allow them to adjust to having the lid taken off the canner.
Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!).
Once the jars have completely cooled and rested for 24 hours, remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess them in the canner.
If your jars are all sealed properly (YAY!), use soap and warm water to wipe the outside of the jars before storing.
More Home Food Preservation
How to Store Maple Bacon & Onion Jam
Label and store the jars in a dark, cool cabinet, basement, or cellar.
How Long Does Maple Bacon & Onion Jam last?
Properly prepared and stored, home-canned products can last about 18 months. The integrity of the seal may begin to deteriorate after that.
Alternative Food Preservation Methods for Maple Bacon & Onion Jam
Prepare as directed, store in the refrigerator for up to 4 weeks or the freezer for up to 1 year.
Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do!
Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!
Advertisement
