Let’s talk for a moment about our favorite ways to say sayonara to the year that was and to welcome the New Year. Something bubbly is always a good idea and this year instead of focusing on a lavish sit-down dinner, we are all about delightful bites and planning out a charcuterie board menu, brimming with different cheeses too. A charcuterie, antipasti, or cheese board are the perfect kind of things to pull together to snack on if you’re staying in and playing board games or if you’re hosting a dressy gathering and need something easy that’s also easy on the eyes! That’s where this bacon jam appetizer particularly shines.
Once we tasted Nueske’s Applewood Smoked Bacon, we knew that it would make sweet music cooked down with our Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs and we were right! This fig bacon jam is kind of addictive in the best possible way. Sure, you could eat the bacon jam appetizer as part of a starter or you could add it as a condiment on a sandwich (a sharp cheddar grilled cheese would be amazing!), but back to the charcuterie board menu. Curl a few slices of ham and turkey to tile on the board. Add crackers. Some different kinds of salami and figgy bacon jam and you are done.
If you’ve never made a bacon jam before, they typically cook low and slow for hours to ensure the onion and bacon are soft and jammy. We wanted to flip that script and save time using our electric pressure cooker—it takes around 40 minutes of mostly passive time for jam. Did we mention this fig bacon jam would make an incredible edible gift too? We found the recipe below easily tucks into 3 half pint glass jars. Store the bacon jam in the refrigerator where it will keep for 2 to 4 weeks or you can freeze it for longer storage.
Bacon Jam Recipe with California Figs
- 12 ounces Nueske’s Applewood Smoked Bacon chopped
- 1/2 pound shallots peeled and roughly chopped
- 10 ounces Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs stemmed and chopped
- 2 1/4 tsp salt kosher
- 1 dash black pepper
- 2 tsp sherry vinegar
- Place the chopped bacon into the pot of your electric pressure cooker. Cook and stir for 5 minutes using the Saute feature. As it begins to release grease, stir in the shallots, California Figs, salt, and pepper. Saute for an additional 3 minutes, stirring to combine.
- Cover and set the release valve to seal, cooking on high pressure for 10 minutes. Adjust the release valve to vent. Once the steam has fully escaped, open the pressure cooker and stir the fig bacon mixture.
- Repeat step 2 two more times, stirring after each batch—you will cook the bacon mixture a total of 30 minutes in the electric pressure cooker.
- Stir in the vinegar. Transfer the fig bacon mixture to a food processor and pulse until chunky for more of a relish or about 10 pulses for jam.