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Cherry Bacon Jam


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This bacon jam is delicious on hamburgers, toast, the top of a fried egg, or eaten by the spoonful!


1 lb. bacon, chopped into 1/2" pieces
1 onion, chopped
3 cloves garlic, minced
1/4 cup dried cherries, chopped
1/4 cup balsamic vinegar
1 cup brewed coffee
1 cup Tabletree Cherry Juice
1/4 cup tequila or water
2 TB grainy mustard
1/2 tsp. salt
Pinch of cayenne (optional)
Freshly ground pepper, to taste



Heat a large heavy skillet over medium-high heat and add bacon. Cook, stirring occasionally, until crisp. 10-15 minutes; drain on paper towels.

Remove all but 1 tablespoon of fat from the skillet. Add onion and cook until soft, about 5 minutes. Stir in garlic and cherries; cook for 2 minutes. Add remaining ingredients, including bacon, and bring to a boil. Reduce to a simmer and cook until syrupy, stirring occasionally, 20-40 minutes.

Remove from heat and cool for 15 minutes. Transfer to a food processor and pulse a few times to reach the consistency of chunky jam. Store in a clean jar in the refrigerator for up to 4 weeks. You may put this through the canning process for storage as well. 


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