Bacon 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. Whip up this fig and shallot instant pot bacon jam recipe to snack on
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. Some of our favorite fig bacon jam uses are to incorporate it nestled up to your favorite salty meats on a charcuterie board, as a topping for griddled burgers or as an unexpected savory-sweet addition on a cheese plate. 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
- 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 (or 1 teaspoon each Champagne vinegar and balsamic vinegar)
- 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.