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Pig Newton Jam (Bacon & Fig Jam) With Puff Pastry Biscuits

I love forming culinary obsessions. Foods that I can’t stop thinking about, that work their way into my kitchen via said obsession on a regular basis. Maybe you have tired of my bacon jam post, and if that is the case than I can pretty safely assume that you have never made it. It is completely worthy of prolonged obsessions. I promise.

This jam, this lovely spreadably pig and fig hybrid is so good that I beg you to make it. And then you’ll get it.

If I hadn’t already scoured my kitchen and spread this on everything from Trader Joe’s Crisp Chocolate Chip Cookies to stale graham crackers, these are the things that I would have made with this Pig Newton Jam:

Bake shortbread bar cookies + spread jam on top + chill for a few hours + cut into squares = Pig Newton Cookie Bars

Tortilla + Gouda + Bree + PN Jam = Pig Newton Quesadillas

Bake a tart crust in a tart pan (let cool)+ PN Jam + fresh arugula + goat cheese + Fresh tomatoes = Best tart ever

Above ingredients Tart crust + crusty bread = Pig Newton Crostini’s

PN Jam + Puff Pastry + Wheel of Bree cheese = Baked Pig Newton Bree

Crepes + PN Jam + Mascarpone = Breakfast Hog Heaven


I know that I have friends and readers who don’t dig the pig, so I’ve added a How To Veg It Up alterations to this post.



Pig Newton Jam (Bacon & Fig Jam)


  • 12 Black Mission figs
  • 5 strips of bacon
  • 3/4 cup brown sugar
  • 2 tbs honey
  • 2 tbs red wine vinegar
  • 1/4 cup cooking sherry
  • 1 tbs balsamic vinegar
  • 1/2 tsp cinnamon
  • 1 tsp salt


  1. In a pot with a lid, like an enamel dutch oven, cook the bacon until browned. Remove bacon and set aside. Drain off all of the bacon fat except about 1 tbs. Return pot to the heat and add remaining ingredients, bring to a simmer. Chop bacon and add to the pot.
  2. Reduce heat to maintain a low simmer. Place the lid at an angle to vent and continue to cook, stirring occasionally, until thick and syrupy.
  3. Add to a food processor and process until smooth.

*To make vegan, replace the bacon with 1/2 tsp smoked paprika, 5 additional fig and 1 tsp olive oil.


Puff Pastry Biscuits

1 sheet puff pastry, thawed

2 tbs butter, melted

1 tsp salt

Roll the puff pastry on a lightly floured surface several times in each direction. Cut out 20 to 24 circles with a 3 inch biscuit cutter (note that circles will shrink as they cook). Place circles on a baking sheet sprayed with cooking spray. Brush the circles with melted butter and sprinkle with salt.

Bake at 350 for 15-18 minutes or until light golden brown. Split across the middle, fill with jam.



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Blog is the New Black July 25, 2012 um 2:14 am

oooooh, love this idea for a jam- and the name!


Baker Street July 25, 2012 um 2:30 am

bacon and fig is such a fantastic combination for a jam! And I LOVE the name. 🙂


Chung-Ah | Damn Delicious July 25, 2012 um 5:17 am

Loving the changes you made to the website. it looks great! And this pig newton jam is genius! I’d love to slather this on my toast!


Jackie July 26, 2012 um 5:38 pm

Thank you! It was all Andrew (website, not the jam) he’s the best. And I pretty much put this stuff on everything.


Bree July 25, 2012 um 7:21 am

How creative! Looks divine 🙂


Gerry @ Foodness Gracious July 25, 2012 um 9:02 am

Ha! Pig and fig sounds like a pub from back home 🙂 Great appetizer idea!


Andrew | the fatty chalupa July 25, 2012 um 5:10 pm

Dear Lord this looks absolutely amazing… I’m tempted to add some caramelized onions when I make this.


Baking Serendipity July 25, 2012 um 6:02 pm

This title alone just makes me smile 🙂 I’ve never made a biscuit from puff pastry before, but love the idea!


Nick F. July 25, 2012 um 6:42 pm

Two of my favorite things, brilliant. I have to ask though – did you think up "Pig Newton" or is it a reference to comedian Louis C.K.? If you’re unaware, "Pig Newton" is the name of his production company, named after a story he told about his youngest daughter (available here: if you’re fine with some harsh language 🙂 )


Jackie July 25, 2012 um 6:48 pm

I encourage harsh language. I’ve never heard of that production company, but I would have been shocked if I was the first to think of the name.


claire @ the realistic nutritionist July 26, 2012 um 9:07 am

oh my godddd. hahahaha. this looks amazing.


Marilyn Collins July 26, 2012 um 11:57 am

My friend showed me this….got quite a laugh out of it…..I agree, everything is better with bacon, but my pet hog is named Pig Newton.


Jackie July 26, 2012 um 5:41 pm

I love that! I grew up on a farm and I named my pig "Piggy Smalls" because nothing says gangster rap like a white girl on a farm 😉


Colleen, The Smart Cookie Cook July 26, 2012 um 5:46 pm

Pig Newton Jam haha I love it! Is it wrong that I want this even though I’m vegetarian? All the variations you listed sound good to me!


fatpiginthemarket July 27, 2012 um 4:24 pm

Pig Newton is quite possibly the best name for a recipe…ever! Now I have the theme song that used to play on fig newton commercials stuck in my head.


Ginger Smith September 27, 2012 um 2:17 pm

This is delicious. It takes everything up a notch. I made one small change. Since I had some fig balsamic on hand, I replaced all of the vinegar with it. It was super figgy!


Judith January 26, 2013 um 1:58 pm

Can you make this with dried figs or do you have to make it with fresh figs? I have long been an admirer but never cooked with them. Advice welcomed ]from you and/or your followers. Thank you for your site.


Jackie January 26, 2013 um 2:39 pm

You can, just add a little more liquid if it thickens too quickly.


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