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The Best Bacon Jam

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This Bacon Jam recipe is literally the best in the world. I know that's a HUGE statement, but I've been told that so many times that I have to believe it. It's made by slowly simmering bacon, onions, brown sugar, and spices until they become thick and jam-like. We love to serve it as an easy to make appetizer with cheese and crackers.

| gluten-free + dairy-free + easily paleo |

This Bacon Jam recipe is literally the best in the world. I know that's a HUGE statement, but I've been told that so many times that I have to believe it. It's made by slowly simmering bacon, onions, brown sugar, and spices until they become thick and jam-like. We love to serve it as an easy to make appetizer with cheese and crackers. | theendlessmeal.com

So guess what, guys. I think I might have just made the most insanely delicious jam/condiment/cheese plate accouterment ever. Like, The Best Ever. It's so good that I want to climb to my rooftop and scream it out loud. I know this whole bacon jam thing is borderline insanity (which I can't believe I'm saying cause I LOVE bacon), but bear with me for a moment.

I know this whole bacon jam thing is borderline insanity (which I can't believe I'm saying cause I LOVE bacon), but bear with me for a moment.

I've tried a few bacon jams before (but never tried making one), and they've all been pretty darn tasty. I guess it's hard to mess up bacon + onions + sugar. But I hadn't tried one that was extraordinary, until last week.

This Bacon Jam recipe is literally the best in the world. I know that's a HUGE statement, but I've been told that so many times that I have to believe it. It's made by slowly simmering bacon, onions, brown sugar, and spices until they become thick and jam-like. We love to serve it as an easy to make appetizer with cheese and crackers. | theendlessmeal.com

Early last week, the handsome man and I took a trip up to the Okanagan. That's wine country up here; often nicknamed Napa Valley North. We visited 13 different wineries and by the time we arrived at the restaurant at Hester Creek Winery (after skipping lunch in favor of more wine tasting), we were starving.

The first dish we shared was a burrata cheese plate with this bacon jam. There were a few other things on that plate too, but who's kidding, it was all about the jam. Even the burrata took the backstage, for once in its life.

It was so different than any other bacon jam I have tried. The onions were sliced thick, and there were chunks of chewy bacon. Before we even stepped foot outside the restaurant, I had heard, “Can we, I mean, you (insert big pleading smile) make this as soon as we get home?” at least four times.

Last night, I served this as a light starter for Thanksgiving dinner (we celebrate that a little earlier here in Canada). The room went quiet. Like, eery quiet. Like, everyone had their faces stuffed full of bacon jam quiet. I took it as a good sign. 🙂

This Bacon Jam recipe is literally the best in the world. I know that's a HUGE statement, but I've been told that so many times that I have to believe it. It's made by slowly simmering bacon, onions, brown sugar, and spices until they become thick and jam-like. We love to serve it as an easy to make appetizer with cheese and crackers. | theendlessmeal.com

UPDATE: Since making this bacon jam recipe back in 2013, I have now officially made it 152,385 times. Ok, that might be a bit of an exaggeration. But I have made it many times and it is always met with rave reviews.

There's something about the sweet onions and the smoky bacon that make this jam totally irresistible. If you're looking for compliments, bring this bacon jam to your next party. Your friends will LOVE you for it!

Your Bacon Jam Game Plan:

♡    Slice and cook the bacon until just before it turns crispy. Remove it, and a little of the fat, from the pan.

♡    Add the onions and let them cook until they're soft. Add the sugar and let those delicious onions caramelize and turn dark brown.

♡    Add a splash of your leftover morning coffee (I'm not joking!), some water, and the cooked bacon and let everything simmer until it becomes a ridiculously delicious jam.

♡    Stir a little balsamic into the jam then grab some cheese and crackers and dig in!

This Bacon Jam recipe is literally the best in the world. I know that's a HUGE statement, but I've been told that so many times that I have to believe it. It's made by slowly simmering bacon, onions, brown sugar, and spices until they become thick and jam-like. We love to serve it as an easy to make appetizer with cheese and crackers. | theendlessmeal.com

Video: how to make bacon jam


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This Bacon Jam recipe is literally the best in the world. I know that's a HUGE statement, but I've been told that so many times that I have to believe it. It's made by slowly simmering bacon, onions, brown sugar, and spices until they become thick and jam-like. We love to serve it as an easy to make appetizer with cheese and crackers. | theendlessmeal.com

The Best Bacon Jam

★★★★★ 5 from 28 reviews
  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
  • Cuisine: American
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Description

This Bacon Jam recipe is literally the best in the world. I know that's a HUGE statement, but I've been told that so many times that I have to believe it. It's made by slowly simmering bacon, onions, brown sugar, and spices until they become thick and jam-like. We love to serve it as an easy to make appetizer with cheese and crackers.

| gluten-free + dairy-free + easily paleo |

Ingredients

  • 1 lb. thick cut bacon
  • 2 extra large sweet onions, quartered and thickly sliced
  • 1/2 cup brown sugar (use coconut sugar for paleo)
  • 1/3 cup strong brewed coffee
  • 1 tablespoon balsamic vinegar

Instructions

  1. Cut the bacon into half-inch slices and add them to a large frying pan. Don't worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium-high heat for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bit are ok.
  2. Using a slotted spoon remove the bacon from the pan and set aside. Pour out all but 1 tablespoon of the bacon drippings and reserve for another use.
  3. Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes. Add the coffee, 1/2 cup of water and the reserved bacon and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 30 minutes.
  4. Remove from heat and stir through the balsamic. Taste for seasoning and salt if necessary.
  5. Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature, these will disappear.
  6. Enjoy!

 

This Bacon Jam recipe is literally the best in the world. I know that's a HUGE statement, but I've been told that so many times that I have to believe it. It's made by slowly simmering bacon, onions, brown sugar, and spices until they become thick and jam-like. We love to serve it as an easy to make appetizer with cheese and crackers. #theendlessmeal #bacon #baconjam #appetizer

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Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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About Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡
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Comments

  1. I’ve made similar (the coffee is a nice thought!) May I suggest adding some chopped Hatch green chilies to the equation?

    Reply

  2. I just found your site–heard about bacon jam today, and want to try it. The beautiful whole grain bread in one of your photos looks like one i have looked for a recipe to make. Do you have a recipe for that, too?

    Reply

  3. I just found this recipe and will have to give it a whirl and here is why.
    There Is A Granny In My Kitchen!
    I think somehow I have been writing a cookbook all my life. I suppose it cannot truly be called a cookbook as it isn’t very instructional, it is more of a collection of old family recipes. The first recipes I collected were not written but engraved in my head. They were committed to memory from sheer repetition of watching my mom & grandmother prepare meals for our family. I spent many hours sitting on the counter in my mother’s kitchen and even more in my grandmother’s kitchen. Yet today I have difficulty recalling just exactly how a particular recipe might be written.
    About 4 AM this morning, I awoke as I typically do in a great deal of pain and extremely hungry… go figure. Anyway, I am laying their thinking, “what am I going to do about breakfast this morning?” When suddenly the aroma and mental picture of my Mamaw Atha’s biscuits and bacon jam flew into my head. My mom, my grandmother’s, and all my aunts as best I can recall all made great biscuits. However, my grandma Mamaw Atha’s biscuits and bacon jam were the best I ever ate.
    Like my MoMo Rone, Mamaw Atha was a southern lady from the tip of her toes to her housedress and apron. Both women born and bred in the South.
    Mamaw Atha lived in what was once most likely a stately old two-story Victorian house located on a farm somewhere near Westhoff, in DeWitt County, Texas, with her eldest son Glenn who raised quarter horses.
    Because I was enamored with the horses and the big round concrete stock tank and windmill I didn’t spend much time in her kitchen with the exception of breakfast time, when I knew no matter what else would be served, there would be a big platter of huge, hot biscuits, fresh churned butter and bacon jam.
    Mamaw Atha’s Biscuits were the biggest I had ever seen they had to be at least three inches across and two inches high as and you could see the layers of goodness. I learned early on that at the first whiff of coffee making I could run down to the kitchen, pull up a chair to the counter and watch as she used a big glass dipped in flour to cut and place each biscuit on the pan. I also knew if I were very quiet I would get the first golden biscuit hot out of the oven, slather it with as much fresh farm butter as I wanted then top it off with a big scoop of Bacon Jam. Yes, I said BACON JAM! The melting butter and jam would rundown my fingers sticky sweet and luscious.
    These are two recipes I have never been able to duplicate. I wish I had asked her to teach me how to make them. I have tried just about every biscuit recipe I can find as well as a dozen or so recipes for bacon jam and none compare to Mamaw Atha’s. I think the biscuits are probably something you just have to know how to make regardless the recipe. The bacon jam on the other hand I am thinking the bacon was most likely home cured and smoked. If not by her then she probably got it from one of the many neighboring farms or a Farmer’s Markets. The area around where she lived is surrounded by Cuero, Nordheim, Yoakum and Yorktown all communities well known for their German populations and cuisine. I seriously doubt if she had access to balsamic vinegar but the recipe that I found that comes the closest to Mamaw Atha’s bacon jam calls for the use of balsamic vinegar. Humm… guess I need to head to the kitchen and knock up a batch of Bacon Jam and plan a pan of homemade buttermilk biscuits for tomorrow’s breakfast. Or, perhaps I should change tonight’s menu to Breakfast for Supper.
    😊I’ll let you know how it goes.

    Reply

  5. I went right to the printable recipe which was my bad. I don’t think I cooked the onions enough… I’m still serving it tonight though, will let you know how it goes!

    Reply

  6. I decided to make this on a whim as part of xmas dinner to serve over pork tenderloin. It was absolutely delicious. The coffee really made it mind blowing. Thank you!

    ★★★★★

    Reply

  7. This is so good!! I did overnight Sous Vide bacon and substituted a coffee stout instead of coffee. Served with smoked duck on a crostini and it was an absolute hit. Best app I’ve ever made and super easy as well. Thank you!

    ★★★★★

    Reply

  8. I know I”m a little late to the party….. I made this recipe last night and I can honestly say that this Bacon Jam is TO DIE FOR! I was expecting it to be good… I wasn’t expecting it to be INCREDIBLE! I was literally licking the pot clean after bottling the bacon jam. Yes, it is THAT delicious!!!

    ★★★★★

    Reply

  9. So I want paying attention and put the sugar in with the water and coffee at the same time. I dont think it turned out like it was supposed to taste. Have you done this before?

    Reply

  10. Hi,
    I’m in Australia and want to make this today for Christmas presents. Do you know what the equivalent of ‘sweet onions’ would be over here?

    Thanks

    Reply

  12. Can’t wait to make this recipe ! Planning on using it on a wheel of Brie baked with puff pastry for a Christmas appetizer ♥️ As a fellow Okanoganite ( who LOVES Hester Creek Winery ! ) I was pretty excited to find this recipe while living in our tiny house in El Centro , California! Will definitely be checking out all your other TEM recipes !

    Reply

  13. Made this just minutes ago. IT IS DELICIOUS!!!!!
    I substituted fig marmalade for brown sugar and homemade coffee liquor (the one that begins with a K that contains some form of chocolate) for the coffee. Thank you for this great starter recipe❣️

    ★★★★★

    Reply

  15. Hands down the BEST BACON JAM EVER! Made it this morning and absolutely loving it. The recipe is simple and delicious. Making sliders for dinner tonight and am topping mine with this Bacon Jam and goat cheese. Mouth watering can’t wait for dinner. OMG!!! Thanks for the recipe, so glad i found it!

    ★★★★★

    Reply

  16. OMG!!!!!! This is the BOMB! SO delicious. Please tell me, what could I use instead of vinegar? My husband tried it, but tastes the vinegar and he doesn’t like vinegar. I would love to make some for him, but without the vinegar.

    Reply

    • I’m so happy you like it! You can simply leave the vinegar out if your husband is not a fan. I find it cuts the sweetness a little, but if he doesn’t like the vinegar there’s not real need to add it. 🙂

      Reply

  18. Terrific recipe….. hard NOT to eat the whole lot in one sitting !!

    Second time I made it, added a good dash of Smokey Chipotle Tabasco and a teaspoon of fresh Thyme leaves.

    Also worth noting, do NOT scimp on the quality of the bacon…… lovely, thick-cut smokey bacon will reward you in

    spades. Thanks Kristen….. a GEM.

    Reply

  19. I’m about to make this…. I’ve tried a few thrown together versions of my own previously… But I never write down a recipe, so I check quantities by comparing to other recipes and always find a new one. I’ve previously added a dash of chilli and some mustard seeds for the more daring, a dash of old no.7, always the coffee and occasionally even some cocoa.
    Regarding shelf life, usually the sugars work well as a preservative, so a few month easily, but how do you make it last that long anyway… Usually gone in a few days.

    Reply

  20. It’s also absolute ambrosia in a grilled cheese. Some Gruyere…challah…this stuff…grilled to perfection…heaven.

    Reply

  23. Do you know if this can be canned using a pressure canner? I’d love to make a bunch ahead of time for the holidays.

    Reply

  26. Amazing! Was a hit on Xmas. Made a homemade paté and put that on top. So delicious it was gone in no time.

    ★★★★★

    Reply

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