Delicious Chocolate Bacon Jam

By on February 1, 2017

Chocolate Bacon Jam

Spread this savory chocolate bacon jam on toast or Hoe Cakes for breakfast, on crusty bread as an appetizer, or use it as a condiment for sandwiches and burgers. Also makes a great gift for your chocolate loving friends!


  • 1-1/2 to 2 lbs bacon, cut into 1-inch pieces and cooked
  • 1 large yellow onion, diced
  • 1/2 cup apple cider vinegar
  • 2 cups water
  • 1 cup coffee or bourbon
  • 1/2 cup molasses or pure maple syrup
  • 1/2 cup brown sugar
  • 2 to 4 oz dark chocolate chopped, chips are also fine


  1. In a heavy skillet or pot– with approximately 1 tablespoon bacon grease– add onions and garlic and cook until translucent.
  2. Add in bourbon/coffee, vinegar, water, molasses, and brown sugar. Bring to a boil, scraping down the sides to release browned bits. Add in the chocolate and cooked bacon, and stir to combine.
  3. Simmer uncovered, stirring every 20-30 minutes for about 3 hrs. or until jam has reduced to a thicker consistency.
  4. Pulse in blender or food processor until coarsely chopped, do not puree.
  5. Let cool, then refrigerate in airtight containers up to 4 weeks.
  6. Warm jam very slightly in microwave and serve.

Hoe Cakes

Referred to Ash Cakes, Journey Cakes or Johnny Cakes, this cornmeal flat bread was first made by American Indians and cooked on rocks or bricks in the fire.

According to Director of Interpre-tation and Museum Programs for Historic London Town and Gardens in Maryland, Rod Cofield’s research reveals that the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but from an earlier meaning of the word hoe, which was synonymous with griddle.

“From a naming standpoint, the term hoe used for a cooking implement as early as the 1670s strongly suggests that when colonists baked a mixture of Indian corn (or wheat) and liquid on a peel or griddle, this food item became known as a hoe cake. The name stuck even when a hoe cake was cooked in a skillet or pan.”
– Rod Cofield


  • 2 cups white or yellow cornmeal
  • 1 egg, beaten with a fork (my addition)
  • 1 teaspoon salt
  • 2 cups boiling water
  • Oil for frying or bacon grease from jam recipe.


  1. Add salt and egg to cornmeal, mix with fork
  2. Add boiling water and stir
  3. Let cool slightly and then form into patties
  4. Heat skillet on medium high heat and plop patties into pan. Brown on both sides, drain and serve.

Makes about 12 cakes.