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Bacon Port Jam
This Bacon Port Jam is so delicious served as a 'sauce' with steaks, chicken or wild game. It will take your burgers to new heights! Our favorite way to use it is to top burgers with Bacon Port Jam and a big spoonful of Bleu Cheese dressing. This Bacon Port Jam freezes great. Double the recipe and freeze some to use at a later date.
Bacon Port Jam


1        lb                Bacon- fine diced (easiest to do while partially frozen)

1        C                 Onion- fine diced
3/4     C                 Tawny Port Wine
1/4     Tsp              Fresh ground black pepper
1/3     Tbsp            Light brown sugar


  1. Preheat a large sauté pan to medium heat.

  2. Add the bacon to the sauté pan and cook over medium heat until all the fat has rendered and the bacon is fully browned.

  3. Immediately remove the bacon from the sauté pan and set aside on a paper towel lined plate.

  4. Remove all but 2 tablespoons of the bacon fat from the pan.

  5. With the sauté pan still on medium heat, add the onion to the sauté pan. 

  6. Add the bacon back into the pan and sauté until the onions are translucent.

  7. Deglaze the sauté pan with the Port wine.

  8. Add the black pepper and light brown sugar to the sauté pan and continue to cook until all the Port is evaporated, the sugar has melted and the bacon and onions take on a dark mahogany color looking 'candied.'

  9. Serve warm with beef, chicken, wild game or as a burger topping.

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