Bacon fig jam is the kind of decadent kind of spread that’s got the holiday stamp of approval on it and makes a wickedly good edible gift. Learn how to make the instant pot bacon jam recipe and find a variety of bacon jam uses below.
Bacon Fig Jam in a Flash: Instant Pot Bacon Jam Recipe
The idea behind bacon jam is to cook it for hours until it melts on itself and is spreadable like jam—we’re all about that last bit, but not quite patient enough, especially when we can use an instant pot or other electric pressure cooker to shave off some of the time and still get superlative results.
The Instant Pot jumps in here with great results using high temperatures to cook the bacon and figs until soft. Then, process until finely chopped and jam-like.
Some of Our Favorite Fig Bacon Jam Uses
- Add the jam to serve alongside salty meats on a charcuterie board or a savory-sweet addition to cheese plates.
- Use it as a condiment on griddled burgers or in a grilled cheese like the one above.
- Whisk it into a warm vinaigrette to toss with spinach for salad.
- Try it as the base for a pasta sauce.
- Serve it on top of a wheel of Brie or spread over a goat cheese log.
- Bake it into Brie en Croute, placing a wheel of Brie inside pastry, topping the Brie with jam and then sealing the pastry before baking until golden.
- Garnish pork or chicken with the jam as a side condiment.
- Thin out the jam with a bit of apple cider vinegar and then mix with whole grains or rice and toasted chopped nuts.
However you choose to use it, store the bacon jam appetizer in the refrigerator where it will keep for 2 to 4 weeks or you can freeze it for longer storage.
Fig & Shallot Instant Pot Bacon Jam Recipe
Ingredients
- 12 ounces Nueske’s Applewood Smoked Bacon chopped
- 1/2 pound shallots peeled and roughly chopped
- 10 ounces 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 (or 1 teaspoon each Champagne vinegar and balsamic vinegar)
Instructions
- Cook the bacon until crispy. Reserve bacon fat.
- Transfer bacon grease to your electric pressure cooker and turn onto Saute feature, stirring figs and shallots for 6 minutes. Crumble the bacon into the pot and stir together.
- Cover and set the release valve to seal, cooking on high pressure for 3 minutes. Carefully adjust the release valve to vent. Once the steam has fully escaped, open the pressure cooker and stir.
- 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. Season to taste with salt and freshly ground black pepper.
