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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 people


  • 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.
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