You’ll be beggin’ for this bacon jam. Slow-simmered bacon and caramelized onions meld together into a smoky, sweet condiment that completes any breakfast, lunch or dinner. It’s simply the BEST recipe!
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Anything that involves bacon, count me in. Anything that involves slow cooked onions? Count me in. So you could say that I’m obsessed with this bacon jam recipe and spread it pretty much on anything I can think of. It’s that good. And if you’re still craving more and more bacon, make Candied Bacon which is yet another amazing sweet yet savory recipe. Why will you love this bacon jam recipe? There are about a million reasons why this bacon jam is the best, but here are my top five reasons:
- It is SO, SO delicious.
- Make it up to 3 weeks ahead.
- There’s endless ways to use it, from a burger or sandwich spread, to a condiment on a charcuterie board, to a pizza topping, and more and more!
- It’s easy to make.
- It’s a crowd-pleaser (who doesn’t love bacon?)!
So What Exactly is Bacon Jam?
Bacon jam is a savory condiment or topping made primarily from bacon, onions, and various seasonings. It has a rich and indulgent flavor profile that combines the smokiness and saltiness of bacon with the sweetness of caramelized onions. Bacon jam can be used in so many ways, as a topping for burgers, sandwiches, or grilled meats, a dip for Crostini or Baguette, or a flavor enhancer for breakfast dishes like Omelettes or even Mini Pancakes!
What does bacon jam taste like? Bacon jam is sweet, savory, smoky, tangy, and salty. Basically – it’s hard to resist!
How to Use Bacon Jam
Bacon jam is a versatile and flavorful condiment that can be used in a variety of dishes to add a sweet, savory, and smoky twist. Here are some delicious ways to use bacon jam.
- Burger topping: spread bacon jam on a burger bun before adding your cooked patty. It adds a burst of flavor and richness to your burger.
- Sandwich filling: use bacon jam as a condiment or spread on sandwiches. It pairs well with turkey, chicken, grilled cheese, or a classic BLT. Try this Turkey Sandwich recipe!
- Breakfast: spread it on toast, bagels, or English muffins for a savory breakfast treat. It’s also great alongside Scrambled Eggs or Omelettes.
- Appetizer: serve bacon jam as a dip with crackers, Crostini, or Baguette. It pairs beautifully with cheese boards and charcuterie platters.
- Grilled cheese: add a layer of bacon jam to your grilled cheese sandwiches for a sweet and savory twist.
- Pizza topping: use it as a pizza topping along with your favorite cheeses and vegetables. Bacon jam complements pizza flavors so well.
- Chicken or pork topping: top chicken or Air Fryer Pork Chops with a spoonful of bacon jam.
- Salad dressing: mix a spoonful of bacon jam with olive oil and vinegar to create a unique and flavorful salad dressing.
- Quesadilla filling: spread bacon jam on tortillas before adding cheese and other fillings for a gourmet quesadilla.
- Potato or sweet potato topping: use it as a topping for baked or mashed potatoes, or Baked Sweet Potato.
- Savory pastries: fill puff pastry dough with bacon jam and cheese for a quick and delicious appetizer.
- Stir into sauces: incorporate bacon jam into barbecue sauce, pasta sauce, or gravy to add depth and smokiness to your dishes.
- Gourmet hot dogs: elevate your hot dog game by topping with bacon jam!
Ingredients
- Bacon – good quality bacon is essential. You can use any flavor of bacon you’d like. I really like applewood smoked!
- Yellow onion – yellow onion adds flavor, sweetness and moisture. They caramelize in bacon drippings and in a bath of other ingredients.
- Garlic – garlic…because garlic.
- Real maple syrup – maple syrup adds sweetness and smoky, vanilla-like complexity.
- Apple cider vinegar – apple cider vinegar is tart and fruity.
- Brewed black coffee – black coffee adds complexity, not coffee flavor. Trust me on this!
- Dark brown sugar – dark brown sugar, helps to thicken the jam and adds molasses undertones.
- Black pepper – black pepper adds a bit of heat if you like it!
How to Make Bacon Jam
Learn how to make bacon jam! Full instructions in the recipe card; this is just an outline.
- Cook.
Cook bacon in a medium pan until crispy. Transfer bacon to a separate bowl.
- Drain.
Drain the bacon fat, leaving the drippings in the pan.
- Sauté.
Sauté onions and garlic in the pan for 3 minutes.
- Add.
Add maple syrup, cider vinegar, black coffee, brown sugar, bacon, salt, and black pepper. Stir.
- Simmer.
Reduce heat to medium-low and simmer uncovered for 50-60 minutes, stirring occasionally, until the mixture thickens to a syrupy, chunky jam consistency.
Tips
- Use a medium pan if possible. If the pan is small or large, the jam will require a different cooking time.
- The finished product won’t taste like coffee! You can use bourbon, beer, red wine, or beef broth instead of coffee if preferred, but keep in mind the flavor profile will change.
- Bacon jam is NOT the texture of traditional jelly. “Jam” is a loose term; it’s a topping.
Recipe FAQs & Storage
No, canning is not recommended since bacon jam doesn’t have enough acid to help prevent botulism.
Bacon jam lasts 2-3 weeks, if kept in an airtight container after cooling completely in the refrigerator.
Yes, you can! Store in an airtight container in the freezer, after cooling completely, for up to 6 months. Thaw in the refrigerator before serving at room temperature or warm.
I recommend serving bacon jam at room temperature or warm. You can easily heat it in increments of 30 seconds in the microwave!
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Equipment
- Medium pan
Ingredients
- 1 pound good-quality bacon, diced
- 1 medium (roughly 1/2 pound) yellow onion, chopped
- 2 large garlic cloves, minced
- ¼ cup real maple syrup
- ¼ cup apple cider vinegar
- ¼ cup brewed black coffee
- ¼ cup dark brown sugar, packed
- Salt and pepper, to taste
Instructions
- In a medium pan, cook the bacon over medium-high heat until crispy (typically about 10-15 minutes depending on fat content).
- Use a slotted spoon to transfer bacon to a separate bowl. Drain the bacon fat out of the pan, leaving the drippings (the tiny bacon pieces in the bottom of the pan).
- Add the onion and garlic. Sauté over medium-high heat for 3 minutes until fragrant.
- Add the bacon, maple syrup, cider vinegar, black coffee, brown sugar, salt and a generous amount of black pepper. Stir.
- Reduce heat to medium-low, and simmer, uncovered, for 50-60 minutes. Stir occasionally. Jam is ready when the mixture thickens and resembles a syrupy, chunky jam. Keep in mind that the jam will thicken more when cooled, and you want some liquid so the jam isn’t dry! Serve warm or room temperature.
Video
Notes
- Pan size matters! Use a medium pan if possible. If the pan is small or large, the jam will require a different cook time.
- Coffee adds a depth of flavor; the finished product won’t taste like coffee! You can use bourbon, beer, red wine, or beef broth instead of coffee if preferred. Keep in mind the flavor profile will change.
- Bacon jam is NOT the texture of jelly. “Jam” is a loose term; it’s a topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use light brown sugar? Thatโs all I have on hand. I canโt wait to make this so I can rate this. It sounds amazing.
Hi There!
Absolutely! Light brown sugar has slightly less molasses undertones but shouldn’t impact the taste too much. Let me know how it goes!
Grace
Next time I would add a jalapeรฑo. I used water instead of the coffee.
The best bacon jam I have made to date. The only changes I made was using an Amish uncured Black Forest Bacon, and I added 1/4 of pomegranite seeds to accompany my cherry smoked Christmas duck. I probably could have used more liquids, as it turned out more like a compote, but holy moly is it delicious.
Hi Liam,
Wow I’m so flattered! Love the additions. Hope you had a Merry Christmas and Happy New Year!
Grace
I wanted to make this to give as gifts, but would need to send in the mail and was thinking that I would process it in mason jars, but I read someone say that it can’t be canned due to lack of acid? Is there a way I could safely ship this?
Hi Cindy,
Thanks for reaching out! Bacon jam canโt be safely canned because itโs low-acid and contains meat and fat, which risks botulism. You can still gift it by refrigerating or freezing it, then shipping with ice packs and a โrefrigerate on arrivalโ note. It stays safe for about 2โ3 weeks refrigerated or up to 3 months frozen.
Happy Holidays!
Grace
I didn’t rate the recipe because I haven’t made it yet. I want to give this as Christmas gifts, but I don’t know how much to make. How much is a serving? What is 6 servings? Could you please convert that into cups or pints for me? Thank you!
Hi Diane,
It will make roughly a heaping cup! I hope this helps. Happy Holidays!
Grace
Thanks for sharing, so delicious and easy to make!
I think Iโll add some chili or cayenne powder to the next batch.
Hi Erin,
Love the additions! Happy Holidays!
Grace
I followed the recipe as is the only thing i did different was hit it with an immersion blender and drizzled it over meatloaf. Came out amazing!
Hi James,
That sounds INCREDIBLE! Thanks for sharing your thoughts.
Grace
How good is it for in the fridge/ room temp?
Hi Stephanie,
Bacon jam should be kept in the fridge (only good at room temp for up to 2 hours). In the fridge, it lasts 2-3 weeks!
Grace
Oh my gosh, this is so easy and delicious. I put it on a burger with sharp cheddar cheese and fried shoestring onions. It really elevated my cheeseburger. I also grilled buttered sourdough bread, spread on the bacon jam and put soft scrambled eggs on top and sprinkled on chopped chives (from my garden) for an open faced breakfast sandwich. Thank you for sharing.
Hi Janine,
My mouth is watering just thinking about this elevated cheeseburger idea!! Thanks for sharing ๐
Grace
If no-nitrate bacon is used how is the recipe affected? Should we add salt?
Hi Kathy,
No need to adjust the recipe! I use nitrate-free bacon too! Season as you normally would ๐
Grace