Bacon, Onion, & Fig Jam

Bacon, Onion, & Fig Jam is one of those condiments you wish was endlessly stocked in your fridge. You won’t even know this version is low carb! Bacon jam heightens so many dishes, your imagination is the limit. From flatbreads to burgers, and omelets to waffles, keep this recipe handy to make you look like a superstar⭐

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Low Carb Bacon Jam

I have been wanting to get this recipe out there for a couple of years now. You can’t believe how many recipes sit on the “shelf” for far too long.

We love this recipe and can never keep enough around!

Nothing beats having a jar of bacon, onion, & fig jam ready to spruce up any meal. Create the ultimate charcuterie board with this amazing spread. Add it to your morning biscuits, pancakes, eggs, you name it! Want to spruce up your fresh or canned veggies? Just add a couple tablespoons and you’ve completely transformed them into a masterpiece.

What you will need:

• Bacon
• Sweet Onions
• Figs, dried or fresh
• Mustard seeds
• SF Syrup, we use Walden Farms Maple Walnut
• Brown Sweetener like this one
• Balsamic Vinegar
• Instant espresso
• Water
• Pinch of Kosher salt
• 3+quart Dutch oven or pot
• Scissors or knife

Nutrition Facts

Each serving of jam wil approximately contain 99 calories, 7.9 grams of fat, 2.8 grams of net carbs, and 7.2 grams of protein. These numbers are based on the products we use, are provided in good faith, are not concrete, and are calculated to the best of our abilities.

How to make Bacon, Onion, & Fig Jam

Cut the bacon into small strips with scissors or a sharp knife. In a large skillet, or a 3+ quart Dutch oven or pot, cook the bacon until most of the fat is rendered out, about 12 minutes. Stir the bacon occasionally.

While the bacon is cooking, chop the onion to a small dice and set aside. Cut the figs to a small dice and set aside. Mix the instant espresso with hot water and set aside. Measure all other ingredients and set aside.

Remove the bacon from the pan with a slotted spoon and drain on clean paper towels atop a plate. Remove some of the bacon fat, leaving behind 2 tablespoons. Add the chopped onions and figs to the to the remaining bacon fat, cover with a tight-fitting lid and let sit for 25 minutes. Do not lift the lid.

After 25 minutes, remove the lid and stir the ingredients. Add the remaining ingredients and allow to cook an additional 20 minutes. Add an additional tablespoon of bacon fat, if necessary. Return the bacon to the pot and cook 10 minutes more.

The consistency should be sticky and jammy. It’s ready to use! Store in airtight container in the refrigerator. Use within 2 weeks.

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Looking for more great recipes? Check out our ultimate pesto sauce and cherry chutney.

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