I was wandering an unfamiliar Trader Joe’s looking for the dog treats (for my main girl Maude) when I came across a positively bewitching product: BACON JAM! Is this a real thing?! It sure is!
It took me all of 10 seconds to decide to purchase it. That’s roughly the amount of time needed for me to spot it on the shelf, read the label, grab it, take a quick glance at the nutrition label (more on this in a bit), and pop it in my basket.
What a smart purchase it was. Bacon Jam is delicious. It has the consistency of any of your standard fruit-based jams, but it is not fruit. Not at all.
It has a rich, deep, smoky bacon flavor, and you can also taste onion, and there’s a hint of sweetness – think a touch of maple or brown sugar. It’d be great smeared on a thin cracker with some cheese, or rolled up as an ingredient in a breakfast burrito, or as a quick and easy substitute for actual bacon in a BLT sandwich. But I didn’t do any of those things when I brought it home. I used it with Brussels sprouts.
I love Brussels sprouts, and they’re commonly prepared or served with bacon, so it was a thoughtless decision to pair them with my new bacon jam. I halved a bunch of Brussels and seared them, cut-side down, in a nonstick skillet for a few minutes, until they got a little char on them, and then added two tablespoons of bacon jam, and tossed it all together after another minute on the stove.
The result was spectacular. It tasted like I had spent an eternity caramelizing onions and rendering bacon and using the fat to cook the Brussels, and it reality, it took about five minutes and I did none of those things.
I ate them with a piece of salmon that I cooked simultaneously in another skillet, with some Mrs. Dash and a squeeze of lemon. The salmon was fine, but the Brussels sprouts were incredible.
And bacon jam isn’t a calorie-counter’s nightmare, either! One serving (1 tablespoon) has 45 calories, 2 grams of fat, and 5 carbs. And it’s potent stuff, too – you don’t need that much!
I love new grocery store finds! What shall I do with my bacon jam next?
Keep it up, David!