Apple Bacon Jam
This apple bacon jam is the perfect addition to your autumn appetizers! It’s great for a charcuterie board and is paleo, AIP, and gluten-free.
What is Apple Bacon Jam?
Bacon jam is pretty much exactly what it sounds like! It’s a bacon-based jam of sorts made with bacon, usually some kind of fruit or sugar, and some kind of vinegar. It’s amazing. It’s delicious on so many different things, and it’s the perfect appetizer to mix it up for the holidays.
This apple bacon jam is made with apples, dates, bacon, and is paleo, and AIP-friendly! Serve it with a charcuterie board, on a sandwich with leftover Thanksgiving turkey, or whatever else your heart desires.
The Ingredients for Apple Bacon Jam
- Bacon
- Dates. I like to use medjool dates!
- Apple. I think honeycrisp apple works best for this recipe, but fuji is another good choice.
- Onion & garlic.
- Maple syrup, balsamic vinegar, and apple cider vinegar.
How to make Apple Bacon Jam
- Cook the bacon.
- Cook the onion & garlic.
- Cook & mash the apples and dates. Add the dates and apple and stir and mash for about 5 minutes. The apple should be soft and the dates well mashed.
- Simmer: Pour in the apple cider vinegar, balsamic vinegar, and maple syrup and stir. Bring to a medium-low simmer for 15 minutes, stirring often. Stir well for the last 1-2 minutes to reduce any excess moisture.
What can you serve apple bacon jam with?
- Apple slices
- Crackers of your choice
- Seafood (it’s amazing on scallops!)
- On a burger or sandwich
- Roasted vegetables
How long does it keep in the fridge?
I don’t keep it longer than 4 days or so, but we also eat it quickly!
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Apple Bacon Jam
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This apple bacon jam is the perfect addition to your autumn appetizers! It’s great for a charcuterie board and is paleo, AIP, and gluten-free.
Ingredients
- 8 oz bacon, chopped
- 1/2 yellow onion, diced
- 1 clove garlic, minced
- 1/2 cup pitted dates, chopped
- 3/4 cup apple, finely diced (honeycrisp or fuji)
- 2 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- 1/4 cup maple syrup
Instructions
- Using a medium pot, cook the bacon over medium heat until lightly crisp. Set the bacon aside and reserve about 2-3 tbsp of bacon fat in the pot.
- Add the onion and garlic and saute in the bacon fat for 4-5 minutes or until lightly translucent.
- Add the dates and apple and stir and mash for about 5 minutes. The apple should be soft and the dates well mashed.
- Pour in the apple cider vinegar, balsamic vinegar, cooked bacon, andmaple syrup, and stir. Bring to a medium-low simmer for 15 minutes, stirring often. Stir well for the last 1-2 minutes to reduce any excess moisture. Add salt or pepper to taste as needed.
- Serve either warm or chilled along with crackers, on a burger, etc. and store in the fridge in glass.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 30
- Category: Sides
- Method: Stove Top
Nutrition
- Serving Size: 1 serving
- Calories: 236
- Fat: 15.1g
- Carbohydrates: 20.5g
- Fiber: 1.2g
- Protein: 5.1g
AIP
Low Carb
Paleo
Whole30
Hello Michelle! Is the bacon only being used for the cooking fat? Seeing no mention of adding it back in after setting aside, just want to make sure! Thanks! This recipe sounds delish…
It is! You’ll only need a few tbsp for the recipe, but if you need to add more, you always can 🙂 Hope you love it!
Hi there, I am currently in the middle of making this and realized the recipe does not give any further instructions for the bacon after you’ve set it aside. What shall I do with it?
Thank you
Sorry about that! It goes in with the liquids, so you’ll add the cooked bacon back in 🙂
I made this for Christmas Eve snacking. It’s delicious warm and I can’t wait to eat it tomorrow with cheese, crackers and fruit.
★★★★★
I would like to make this for gifts at Christmas. Do you have a thought on canning it? I would ladle into hot clean jars, seal and put in hot water bath. I just want to be sure that would be safe, if stored up to one year. Thank you.
I’m actually not familiar with canning at all, so I can’t really speak to this! There may be some better guidance out there on canning blogs!
I’m glad I finally made this recipe. What a lovely combination of flavours. My mom and I devoured it with some crackers and vegan cheese. I’ll make it again!
★★★★★