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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


It's a true pleasure to encourage people to visit your store!"

- Mary J.

Bacon Blueberry Jam

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

15 minutes


4-6 adult(s)


Butter Olive Oil,
Wild Blueberry Balsamic Condimento,
Ultra Premium Hojiblanca Extra Virgin Olive Oil

Whoever heard of bacon used in jam?! Try this amazing spread on toast, toasted cheese sandwiches, burgers, or whatever suits your fancy. You'll love it!


  • 2 lbs. raw chopped bacon
  • 2 large onions, diced
  • 4 garlic cloves, chopped
  • 2 teaspoons Butter Olive Oil
  • 1 cup dried blueberries
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 2 teaspoons Wild Blueberry Balsamic Condimento
  • 2 teaspoons Ultra Premium Hojiblanca EVOO
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 pinch cayenne pepper


  • Using a non-stick frying pan, cook the bacon in batches until just lightly brown and beginning to get crisp.
  • Drain the bacon in a colander over a bowl. Save the fat.
  • In 2 teaspoons of the drained bacon fat and 2 teaspoons of the Butter Olive Oil, sauté the onions, garlic and salt for about 10 minutes, stirring frequently.
  • While the onion mixture is sautéing, place the drained bacon on a cutting board and chop into even smaller pieces.
  • Add brown sugar, apple cider vinegar, dried thyme, black pepper and a pinch of cayenne to the onion and garlic mixture. Add bacon back into the pot and stir.
  • Add water and cook for 10-15 minutes until the mixture is reddish brown in color and thick.
  • Add the dried blueberries, Hojiblanca EVOO, and Wild Blueberry Balsamic Condimento and stir well. It will have the consistency of relish.
  • Best if served warm. Add it to toast, grilled cheese, burgers....whatever suits you.