Fig, Caramelized Onion, and Bacon Jam

by formerchef on October 3, 2011

Post image for Fig, Caramelized Onion, and Bacon Jam

When our neighbor offered figs from her tree, I called my mother and asked her if she wanted some to make jam. She had been in a jam making frenzy this summer making over 100 jars of various flavors (strawberry vanilla bean being my favorite) to the point where I threatened a canning intervention. But since neither of us could let good home grown food go to waste, she took some and I used the rest of the figs to make flatbread and fig and goat’s milk ice cream.

While mom made some regular fig jam, she also surprised us with this fig, caramelized onion and bacon jam which she swore would be fantastic on a fried egg sandwich. I tend to like my jam plain on toast (as opposed to exotic combonations of flavors and spices) but this jam is amazing, especially on the egg sandwich, and that was the end of it or so I thought.

Fast forward to a recent event we both attended at the new photography studio of the talented photographers and food bloggers, Diane and Todd of whiteonrice, where we got to discussing fig recipes. Diane’s reaction to the description of the jam (let’s just say she was enthusiastic) led me to think this might be a good recipe to share.

So here it is. There are no photos of the process of making the jam because I wasn’t there, but trust me, it’s not difficult. I do highly recommend it on a fried egg sandwich. The balance of the sweet figs and caramelized onions, the saltyness of the bacon, and the rich egg all play so well together. The toast is like a little raft holding it all afloat.

The whole recipe is truly a homegrown effort. The egg came from our chickens at Mount Royal Farms. Mom made the bacon herself, and I used this recipe for the whole wheat bread. Of course, you don’t have to go that far, just get some quality ingredients and have fun with it!

Fig Onion Bacon Jam

Fig, Caramelized Onion and Bacon Jam on a Fried Egg Sandwich

This recipe comes courtesy of Sharon Miro who is one of the most intuitive and happily experimental cooks I’ve ever met. I have adapted the recipe steps and wording to the format typical of this blog

Fig, Caramelized Onion and Bacon Jam
Printable recipe for Fig Onion Bacon Jam in PDF

10 oz of bacon, thick sliced
2 large onions, sliced thin
2 teaspoons roasted garlic
1 teaspoon smoked paprika
2 teaspoons coriander seeds, crushed
2 cups stewed figs
1/3 cup white balsamic (or any mild sweet white wine vinegar)
1/4 cup sugar
2/3 cup strong brewed coffee

1. Fry bacon carefully until brown on both sides but NOT too crisp.

2. Add the sliced onions in the bacon fat and cook until caramelized.

3. When the onions are done, add the coarse chopped bacon back in and then add in the roasted garlic, smoked paprika and crushed coriander seeds. Cook for t 2-4 minutes. Remove from heat. Let cool slightly, about 10 minutes.

4. Put the onion/bacon mix into food processor and give it 2-4 pulses, just to chop slightly. Return the mix to the pan.
Note; If you don’t have a food processor, you can rough chop it on a cutting board.

5. Add the well stewed figs, the vinegar, the sugar and the coffee.

6. Bring to a low simmer, cover and cook until thick, about half an hour. The jam will thicken more on cooling.

7. Cool completely in the refrigerator. Store in small air tight containers in the refrigerator. Take out a small amount and allow to come to room temp before using for best flavor.

Yields about 3 cups.

Please note; the jam cannot be processed using water bath method because it contains meat.

Fig Onion Bacon Jam

Fig, Caramelized Onion, and Bacon Jam with a Fried Egg


1 Vivian October 3, 2011 at 10:43 am

Oh hello! This looks wonderful. I can’t wait until I am finally settled in at the new place so I can start canning again 🙂 Apples are starting to surface so the first thing up will be apple butter for us. If I can find enough figs here I would love to try this as well.

2 Jennifer S October 3, 2011 at 11:23 am

Oh, how I want to make this. Where can I find figs in Minnesota???? Hmmm……

3 Janis October 3, 2011 at 11:41 am

I love figs almost more than anything. This looks amazing!

4 Gia October 4, 2011 at 1:15 pm

Simple, but amazing. Simply amazing dish. Easy but so effective. I can already taste it. Its there for my breakfast tomorrow morning for sure. Thanks a lot for this one.

5 Jenn @LeftoverQueen October 13, 2011 at 9:52 am

This looks incredible! Thanks for sharing! If only we had fresh figs around here!

6 Maria October 19, 2011 at 9:22 am

The bacon jam looks so tasty. The three make a perfect combo and they look so delicious together. Thank you for the recipe. I can’t wait to serve this next morning.

7 Kent @ No Vacation Required October 29, 2011 at 12:21 pm

How the heck did I miss this? We love figs, so this will be on deck for a future non veggie day.

8 Marie November 5, 2011 at 10:20 am

Question: Can you freeze this jam? It looks wonderful and I would love to try it, but there is only 2 of us and we probably couldn’t eat it fast enough. How long will it last in the refrigerator? Here in Oregon figs are plentiful so this could be a fun project.

9 formerchef November 5, 2011 at 10:44 am

Marie- I don’t see why you could not freeze this jam. I would freeze it in small containers (same goes for storing in the refrigerator), and then defrost as needed. I don’t know how long it will last in the refrigerator, but at least a couple of weeks if kept at the proper temperature in an airtight container.

10 bristol plasterers June 18, 2015 at 1:51 am

This sounds lovely and really tasty. Thank you for sharing this.


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