Preparing bacon jam
Preparing bacon jam

A chef once told me  that  ‘Fat is Love’, so I made bacon jam. It’s terrific slathered on toast, pancakes, just about anything! Especially good with whitefish such as cod or halibut.  Should have put this one in the Ocean Wise Cookbook…

Bacon Jam

1 Tbsp olive oil

1 lb double smoked bacon (try to get from your butcher), cubed

2 med sweet white onions, diced

3 Tbsp aged balsamic

2 Tbsp maple syrup

1 cup good quality port (more than $20 bottle)

2 Tbsp fresh thyme leaves

1 tsp black pepper


Bacon Jam
Bacon jam on fish

Heat olive oil on medium heat and sauté bacon. Drain all but ¼ cup fat (you might want to keep a Tbsp for searing fish) and add onions. Cook until caramelized. Add balsamic and cook about 2 minutes. Add maple syrup, cook 1 minute. Add the rest and simmer until jam consistency, about 20 minutes. Blend on ‘pulse’ in food processor, chunky or smooth, your preference.

Bacon Jam with Fish: Heat 1Tbsp bacon fat or olive oil in a cast iron pan till almost smoking and sear Pacific cod or halibut on both sides, about 1 minute each side or until golden brown. Slather bacon on top and finish in a 400° oven for 5-8 minutes, depending on thickness of your fillet. Garnish with fresh thyme sprigs. I love it with pinot noir.