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.


  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!

  14. Posted May 8, 2014 at 7:36 AM | Permalink

    Could you use balsamic vinegar instead of apple cider vinegar? I’ve only got that and rice wine vinegar in my pantry, rather not have to go out to the shops if I don’t need to, but I will if the balsamic will mess with the flavour too much. Also, is the coffee made up instant or made up brewed? Again, does it matter? Can’t wait to make it!

    • Posted May 8, 2014 at 8:03 AM | Permalink

      Mandi, balsamic would be fine. I used brewed coffee – because I always have it around. But, instant would be fine as well.

      • Posted May 10, 2014 at 12:42 AM | Permalink

        Thanks! I grabbed a bottle of apple cider vinegar and used instant coffee. Just made a double batch as a gift for my brother in laws birthday, tastes pretty good! The coffee makes it a real eye opener, quite a strong flavour and I had to up the amount of maple syrup. But it looks exactly like the picture, which doesn’t happen very often from a lot of recipes I find! I was a bit uncertain of how it would be with Australian bacon, it’s a completely different cut to American bacon and it’s a bit leaner. But with a bit of olive oil it turned out great! I would love to use this recipe on my blog, and to convert it to metric, with all links back to you.

  15. Posted February 22, 2015 at 3:35 PM | Permalink

    Yum! I need this in my kitchen! Thanks for the inspiration, Laura!

  16. Michele
    Posted December 18, 2015 at 11:04 PM | Permalink

    Silly question, does doubling or tripling this recipe require a longer cooking time?

  17. Debi
    Posted June 16, 2016 at 7:31 PM | Permalink

    This is delicious! I doubled everything except the coffee and the hot sauce. Like the little bit of heat it has! Thanks for the recipe

  18. Sharon
    Posted August 26, 2016 at 10:26 PM | Permalink

    What could you use in place of the coffee?

    • Posted September 9, 2016 at 10:10 AM | Permalink

      Beef or chicken stock would be okay, or just water!

  19. Posted December 16, 2016 at 7:50 PM | Permalink

    This is an amazing recipe and can’t wait to make it. We are all bacon lovers in this family and with Christmas coming soon, what a great surprise! I wondered if the recipe could be frozen or would it change the flavor?

2 Trackbacks

  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 […]

  2. […] a little googling I discovered that “red-eye” means made with coffee.  So I used this Bacon Jam recipe.  Bacon Jam may be the most amazing thing I’ve made this year.  Basically, it is […]

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