Straight up, this jam isn’t the most photogenic jam, but it’s absolutely delicious. Trust.

I actually got this idea based on a restaurant I went to in Denver; I ordered a burger with a blackberry bacon jam while my friend Raquel feasted on the most delicious chicken dinner ever.  It had potential to be good, but it was so bland!  As soon as I got home I was determined to make a better version of what should have been a delicious condiment on my burger.  I have also made this with blackberries and both are equally delicious, I just happened to have frozen blackberries on hand this time, but both work quite well.

Works deliciously on burgers, as a condiment on a charcuterie board with cheese and cured meats, or even on bread.  Feel free to adjust ratios as needed to your liking.  It’s a tad carby, so don’t go overboard as delicious as this jam is.


  • 6 strips of bacon
  • 1 large red onion
  • 4 jalapenos (seeded)
  • 1/4 C balsamic vinegar
  • 1/4 C distilled vinegar
  • 1/2 C blueberries (if frozen, make sure no added sugar)

Finely chop raw bacon (or you can even freeze and grind in a food processor or meat grinder), add your bacon to a sauce pan and render bacon fat. Remove bacon from the pan but leave the bacon fat. Finely dice or process the onions or jalapenos, and add to pot and cook in the bacon fat on a medium heat until it has softened.  Add bacon, along with other ingredients and cook until the vinegar has evaporated, which should leave you with a jam-like consistency. Remove from heat, and cool in a mason jar or any suitable container.



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