perfect for…

My Savory Fig Jam is soooo good. Made from scratch, it will keep in the fridge in a mason jar for 3 weeks and can be made ahead AND made in multiple batches! I love it served cold with goat cheese and plain Wheat Thins or wrapped up with a swipe of cream cheese in a warm, fluffy crescent roll or to get super fancy, stuffed into a butterflied pork tenderloin and stuffed with Gouda cheese – which is our favorite. But whichever way you choose to enjoy this jam, it will be HEAVENLY.

It’s also time for the “wine & porch sittin” weather memes until the pollen comes in to ruin our lives and this jam would pair PERFECTLY with ANY of the aforementioned methods – personally, if wine is involved, the easier the better, amirite?

Sweet figs, salty bacon, the zing of balsamic vinegar & the extra oomph from the thinly sliced vidalia onion makes me swoooooon. I want to keep this intro / blog post short & sweet so you can just get to the good part – MAKING IT & EATING IT!

Instructions

This comes together super easily with no frantic steps or wait times.

Just 1 thing at a time – just like the spring weather, taking its damn time.

Start by laying your bacon strips flat into a cold pan – starting in a cold pan makes the bacon cook more evenly and won’t curl up at the ends.

Then keep the heat at Medium – no need to rush this process or burn ya bacon.

While your bacon is happily frying away, this is the perfect time to slice up the Vidalia Onion – reeeeeal thin to make it a seamless bite into your jam once everything has caramelized & mixed together.

Flip your bacon a *couple* of times and allow it to get *slightly* crisp – obviously not BRUNT but you definitely want that crunch factor – another sweet surprise to have a little bite in this jam!

Remove the bacon from the pan once it has cooked and allow to cool with paper towels on your cutting board to soak up any excess grease.

Using the same pan with the leftover bacon grease, drop in alllllll those beautiful slivers of Vidalia Onion -you just dutifully cut up.

Allow them to fully soften & caramelize – about 10 – 12 minutes

***I personally don’t believe this needs any extra Salt or Pepper since the bacon is salty & I don’t want the pepper to throw off any savory & sweet qualities***

Sprinkle in the Garlic Powder over the onions and stir around.

Once your onions are at the PEAK of their caramelization, pour in the Balsamic Vinegar & SAVOR THE SIZZLE!

Turn the heat down to Low and allow the Balsamic Vinegar to fully absorb into the onions.

Turn off the heat and add in the 2 HEAPING TBS of Fig Butter – stir around to incorporate with the onions.

The bacon should be completely cooled by now – go ahead & give the 4 strips a rough chop as pictured – it doesn’t have to be perfect by any means, but remember that this is a JAM so you want it to be fully incorporated and not break anyone’s damn tooth.

Add the bacon bits into the onion & fig butter combo – stir well to combine.

DAS IT!

If you are wishing to serve this as an appetizer with either of the cheeses mentioned above, I would allow your Savory Fig Jam to chill in the fridge for several hours.

If you are putting this delicacy in a Crescent Roll or in a pounded out Pork Tenderloin, then feel free to slather it on, cook it accordingly & eat it up!

No matter how you choose to serve this Savory Fig Jam, it will impress the masses! Simple enough to turn heads but delicious enough to ask for the recipe *wink*