Apple Bacon Jam

Welcome to the sixth installment in our Savory Jam Chronicles.  This recipe comes to us via Food52, where it was a featured recipe from The Hungry Leopard (where its inspiration can be traced all the way back to Martha Stewart, so as you can see, it has been around a pretty swanky block.).  Wanting to experiment with a jam that featured some of our favorite fall flavors—which shockingly in this instance doesn’t include pumpkin—the bacon and apple combination was just too perfect to pass up.  With a touch of cayenne and some real maple syrup in the mix, it hit all of the right smoky, sweet, tart and spicy notes.  The resulting jam is a ridiculously flavorful condiment that again, triggered a desire to put it on EVERYTHING.  We know that we say that about all of these jams, but think of it as more of a characteristic of the jams in general, rather than a reaction to a specific recipe.  Seriously, if you want to see a dramatic reenactment of “Sophie’s Choice,” just ask Kyle to choose his favorite one.  They’re like his children.  It’s ugly.

As impressive as this recipe’s pedigree is, even that wasn’t enough to spare it from a healthy dose of tinkering.  There was only about half of the amount of bacon on hand that the original version called for—no idea what happened to the rest of the pack *whistles innocently*—but as it turns out, that was enough to impart that distinct smoky, salty quality, so no harm done.  It actually allowed the apples to take a more central role in the overall taste of the jam, which was perfectly fine with us.

Kyle also opted for Granny Smith apples instead of Gala, since he figured (rightly so) that the sweet-tart quality would give an overall complexity to the flavor profile that would be missing from the Gala version.  If you actually want a more dominant sweetness, feel free to experiment with other apple varieties like Gala, Honey Crisp or even the ever-present Red Delicious, but for our money, good old Granny Smith wins the day.

To further enhance the apple flavor, other ingredients were also dialed back a bit.  The amount of brown sugar and cayenne, like the bacon, were cut in half.  Unlike the bacon, which was a necessity on our part, this reduction was a conscious decision aimed at balancing the sweet and spicy notes, thus further allowing the seasonal “star” of the jam—the apples—to shine through.

Some ingredients got eliminated or replaced altogether.  For instance, the original list had balsamic vinegar and apple cider vinegar, but that just seemed like overkill, so the balsamic went bye-bye.  There was also some Worcestershire sauce called for, but given a pre-existing fondness for the pork/apple/mustard flavor combination, Dijon mustard was used instead for just the right savory undertone.

 We also skipped the final step of blending or processing the jam to a smooth consistency because A) it was optional, and we decided against it (Extra cleanup? Can you say “Pass,” boys and girls?), and B) these jams have such a lovely, rustic texture that it seemed a shame to sacrifice that particular quality.  (And again, no extra dishes to wash.  Duh.)

Now, if you don’t end up “taste testing” your way to an empty jar (totally been there, done that), there are some truly fantastic serving options for this jam.  A nice, simple start would be to use it as a relish on pork chops or grilled chicken.  It’s also a mouthwatering topper for burgers—try it with some sharp cheddar and strap in before you take a bite, because yowzers!  

There is, of course, the old standby of spooning it onto some crostini–whether by itself, or with some crumbled gorgonzola, creamy goat cheese, or even a dreamy warm brie–for the perfect hors d’oeuvre.   Serve it as an accompaniment to roast chicken or pork tenderloin, fold it into an omelet or some scrambled eggs, add it to your favorite grilled cheese sandwich, dollop it onto a baked russet or sweet potato—the possibilities are endless and they’re all pretty high-ranking on the old Splooge-O-Meter.  (Patent pending, btw.)

Don’t take our word for it, though.  Make a batch and taste for yourself.  You won’t be sorry.  Unless you don’t make enough.  Then you’ll be sorry, so don’t do that.  Enjoy!

Adapted from The Hungry Leopard via Food52.