Bacon Jam has been pretty popular lately, but this Apple Ale Bacon Jam is extra Zestuous because it’s made with a bottle of apple ale and a hatch green chile.
When I buy a six-pack of beer, I usually use half of the pack for drinking and half for cooking because the hops and yeast add a robust flavor to dishes. The apple ale accomplishes the same thing with a twist of sweet apple.
There are a few apple ales and hard ciders on the market. I recommend you cook with beers you like to drink straight from the bottle. (The same is true with wine). If you like it in the glass, you’ll love it on the plate. I used Miller’s REDD’S Apple Ale. If you’re opposed to using alcohol, you could use apple cider or apple juice, as well.
Hatch green chiles are really popular this time of year. Whole Foods and Vons have bushels of them, but if you want to make this in the off-season, you could use an Anaheim green chile instead. Life is all about compromises.
Once you grab your beer, chile and of course BACON, this jam is really easy to make. You cook the bacon, sauté the veggies and let the rest of the ingredients simmer away until it reaches a thick, sweet, smoky consistency. To accentuate the smokiness of the bacon even further, I also used Saucy Mama’s Smoky Garlic Mustard. You can find it online and in select stores.
Once your jam is made, remove it from the heat and get creative.
I enjoyed the Apple Ale Bacon Jam on a grilled chicken breast topped with Muenster cheese and sweet potato straws. It would also be great on a grilled cheese sandwich, a burger or served with crackers and goat cheese.
- 1 cup chopped bacon
- 1 cup chopped red onion
- 1 Hatch or Anaheim green chile, chopped (about 1/2 cup)
- 4 cloves garlic, minced
- 2 cups brown sugar
- 3/4 cup apple ale
- 1/2 cup red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Saucy Mama Smoky Garlic Mustard
Cook the bacon in a large saucepot over medium high heat, until the edges start to crisp, about 8 minutes.
Using a slotted spoon, remove the bacon to a paper towel-lined plate. Leave the drippings in the pot.
Add the onions, peppers and garlic to the pot and reduce the heat to medium. Sauté until tender, about 5 minutes.
Add the bacon and the remaining ingredients. Bring to a boil over medium heat.
Cook, stirring often for 30-35 minutes. The mixture will thicken and become syrupy.
Remove from heat and serve on meat, sandwiches or crackers.
The jam can be stored in the refrigerator for a couple of weeks. It will harden when cold. Reheat in the microwave or on the stovetop.