So, a couple years ago a friend and I were looking for somewhere to go for lunch. I live in Detroit and work downtown. The weather was nice and it seemed like a good time to try a new spot. We decided to go to Punchbowl Social. Interesting place, Punchbowl Social. It’s kind of like a micro-Dave and Busters. We didn’t play any of the games because ultimately we had to get back to work. We’re both painfully competitive and we’d have never gotten back to the office if we had started any game. As far as food goes we’re also a lot alike. She is always down for trying something new and different and for the most part, so am I. Because I like to think we are pretty daring, we had their hamburger with bacon jam.

I had no idea what bacon jam was and the waitress was really bad at describing it, which meant I had to try it.  Oh. My. God! It was so good I ordered a burger to take home to my husband to try. It was everything, you hear me? My friend and I went back to Punchbowl Social a few days later and the burger was off the menu!  The waitress said it was a popular menu item so I asked her why they took it off the menu. She said they routinely change up the menu but it puzzled me why they would take THIS off the menu and replace it with a sad, regular burger.

Two years later, I’m still talking about that bacon jam.  Unfortunately for me, I haven’t had much bacon jam since then. Maybe, once and it wasn’t that great. So, I’m trying to recreate what I had at Punchbowl Social. And by the way Punchbowl Social, you need to get your sh*t together and bring that burger back.

If you’ve never had bacon jam, it is straight up the best thing! Here’s my version of bacon jam. Just be careful. While it can turn a basic, boring burger or other sandwich into a life changing experience. If you make it, don’t store it at room temperature, you must refrigerate it.  The shelf life of bacon jam in the refrigerator is two to four weeks. You can store it longer in the freezer.

My Version of Bacon Jam

1 lb Thick cut maple bacon, diced
2 Large Vidalia onions, diced
½ Cup Red bell pepper, diced
3 Cloves garlic, peeled and smashed
¼  Cup Brown sugar
½ Cup Strong black coffee
¼ Cup Apple cider vinegar
¼ Cup Balsamic vinegar
½  Cup Maple syrup
2 TSP Bacon fat
1 TSP Red pepper flakes
½ tsp Cayenne pepper
½ tsp Thyme
Salt and
Pepper to taste

In a cast iron skillet or dutch oven on medium, render the bacon until brown and crispy. Strain bacon out of drippings retaining 2 tablespoons.  In the bacon drippings, sweat onions and bell pepper until translucent. Add garlic and saute for about 5 minutes. Stir in red pepper flakes, ¼ tsp of thyme, and cayenne pepper.

Add brown sugar, apple cider vinegar, half of the balsamic vinegar, maple syrup, black coffee.  Add cooked bacon, back into pan and salt and pepper to taste. Let cook until liquids reduce and jam thickens.  Jam is done when sugar bubbles get larger and slowly comes back together in the pan when a wooden spoon is dragged across the bottom of the pan. Stir in remaining balsamic vinegar and basil.  Let jam cool before storing in jars. Jam lasts up to four weeks in the refrigerator or longer in the freezer.

Some people use bourbon.  Use it to replace the coffee if you want that extra kick.