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. 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.
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.