Fig Bacon Jam

I love figs, especially at Christmas.  Here is  a decadent, jam that is perfect for pork entrees or as an appetizer.  My Husband eats it alone on crackers.  Enjoy!  Let me know if you served and how you used it!


  • 1 lb fresh figs , chopped in quarters
  • 1 lb bacon
  • 1 large onion, diced
  • 2 garlic cloves, diced
  • 1/2 cup brown sugar
  • 1/2 cup bourbon
  • 1/2 cup strong brewed coffee
  • 1/3 cup apple cider vinegar
  • 1/4 cup maple syrup
  • 1/2 tsp. ginger
  • 1/2 tsp. cinnamon
  • Pepper
  • Salt if needed



  1. Heat a deep skillet over medium heat. Fry bacon in batches slightly browned, but not crispy.  Remove the bacon and set aside. Reserve some of the bacon grease, leaving about 2 tablespoons in the pot.
  2. Add the onion and garlic to bacon grease and sauté until the onions begin to brown, about 5 minutes. Add the figs and all the remaining ingredients, except the cooked bacon. Bring the mixture to a boil, then turn down the heat to maintain a low simmer for about 45 minutes.  Stir occasionally.
  3. Allow the jam to cool slightly. Then transfer to a food processor.  Blitz briefly to  break down any large pieces.  It should still have a bit of texture.
  4. Rough chop the bacon and add to the jam, stirring to incorporate.


Serving Suggestions: 
As a sauce with pork
Top a crostini with goat cheese and a dollop of the jam for the perfect appetizer!

Will store up to 2 weeks in the refrigerator.

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