This great little BBQ joint opened on Chincoteague a couple of years ago. They have numerous  wonderful specialty sandwiches, but if I was hard pressed I would have to say my favorite was “The Clipper”. It’s pulled pork, with a fresh fried boneless chicken breast on top, smothered in (get this), bacon jam. It was love at first bite. The sandwich is so large, it feeds you for about 3 days. Sadly, the place is seasonal, so you aren’t able to get this wonderous sandwich in the fall and winter months. I’d been thinking about recreating the bacon jam at home for over a year now. Well last week I finally broke down and took a swing at it, and it turned out wonderfully!

Seemed like the general consensus of the internet pointed to Not Quite Nigella’s recipe. It seemed like a winner to me. I knew the version I had at Woody’s contained bacon, brown sugar, and lots of caramelized onions. The coffee seemed like an interesting addition. Coffee is one of the main ingredients in Red Eye Gravy, which I love. Just like with chocolate, adding coffee doesn’t make it taste like coffee. It just  melds with and intensifies the porkiness. I was a little skeptical of the addition of  maple syrup, but went ahead and went with it anyways.

It is kind of time consuming. It took around 2 hours to cook down to the consistency I wanted. But, once I tasted it, I knew it was well worth the effort. The finished product is not greasy at all. I had expected a ton of fat to settle at the top when I had refrigerated it, but in the morning I was pleasantly surprised to find there was none! Draining most of the bacon grease before cooking the onions takes care of that issue. Since it’s cooked down so much, then pulsed in the food processor, it spreads on toast like a dream. With an over easy or poached egg, and a glass of orange juice it’s an ideal breakfast for the bacon lover without all the mess of frying bacon. It’s also wonderful spread on a crostinis for a quick appetizer.

16 Comments

  1. Posted September 26, 2011 at 9:15 PM | Permalink

    Oh my goodness, this sounds ridiculously good. Definitely on toast with a poached or friend eggs – yum! On Rachel Ray the other day she had spreadable bacon drippings in a jar (which i guess you can buy) which she said was great, but I think this sounds much better. Love the sweet/salty/spicy combo in this!

  2. Posted September 26, 2011 at 11:05 PM | Permalink

    I would have never thought of creating bacon jam myself, but now I just might have to try it. This sounds delicious!

  3. Posted September 27, 2011 at 6:47 AM | Permalink

    Bacon jam!!! That sounds just amazing!

  4. Posted September 27, 2011 at 8:44 AM | Permalink

    Are you kidding me with that sandwich? Sound like heaven. Yum. I made bacon jam this spring and have not stopped. It is deliciously addicting.

  5. Posted September 27, 2011 at 9:07 AM | Permalink

    Bacon Jam is just the best :) I made some this summer and I did so many things with it… in mini puff pastry tarts with havarti cheese, on baguettes and our favourite, as a topping on grilled burgers. Mmm!

  6. Laura
    Posted September 27, 2011 at 10:09 AM | Permalink

    Heather, we actually ad it on burgers and it was to-die-for!

  7. Posted September 27, 2011 at 6:56 PM | Permalink

    Ooooooo, I’m so glad you posted this recipe! I’ll definitely have to try it myself. I loved Woody’s- one of my new favorite places in Chincoteague, but unfortunately I didn’t try “The Clipper” this summer (I had The Duke, and a couple of the pulled pork sandwiches, including the spicy one), but my brother had it and he said it was awesome (and it looked it!). I’ll definitely be trying this recipe out, and forwarding it along to him!

  8. Posted September 28, 2011 at 8:13 AM | Permalink

    See, this is why I love your blog so much. This sounds pretty much perfect.

  9. Posted September 28, 2011 at 12:33 PM | Permalink

    WOW, I totally need to make this. Now!

  10. Parnelli
    Posted January 7, 2012 at 10:17 PM | Permalink

    My friend & I are trying to find as many things w/ bacon as we can. We found bacon icecream, bacon frosted cupcakes… but now BACON jam!!! I can’t wait to tell him! I’m going to make this!

  11. kayla
    Posted January 24, 2012 at 4:44 PM | Permalink

    This is probably going to sound like a stupid question, but brewed coffee or ground coffee? I’m assuming brewed only because 1 cup of grounds seems like a lot but i’ve been wrong about these things…

  12. Brian
    Posted April 29, 2012 at 6:14 PM | Permalink

    Have you left the coffee out or if not can you taste it I do not like coffee but this seems cool.

    • Laura
      Posted April 29, 2012 at 9:49 PM | Permalink

      You could leave it out, but you can’t detect any coffee flavor in the final product.

  13. Heidi
    Posted August 30, 2012 at 4:47 PM | Permalink

    Has anyone tried canning this? I was thinking of making it for gifts, but not sure if I can process and can it or not.

    • Laura
      Posted August 31, 2012 at 8:38 AM | Permalink

      Heidi, I’ve thought about it, but haven’t had the nerve. Check out the guidelines online (SB Canning is a great resource, also Punk Domestics), I’m sure pressure canning would be required. Let me know if you try it!

One Trackback

  1. [...] it come to cooking, I  certainly understand the allure.  My most recent bacon creation was this Bacon Jam, delicious on a burger or with toast and [...]

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