The Best Bacon Jam
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.
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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.
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. 🙂
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!
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Delicious and easy to make appetizer recipes:
- Sesame Pineapple Sausage Bites
- Bacon Scallop Lollipops with Honey Sriracha Glaze
- Mini BLT Cups
- Chimichurri Steak Bites
- Chorizo Stuffed Mushroom Caps
- Sweet Hoisin Meatballs
- Bacon and Goat Cheese Pops
The Best Bacon Jam
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Prep Time: 10 mins -
Cook Time: 1 hour
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Total Time: 1 hour 10 minutes
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Yield: 2 cups 1x -
Category: Appetizer -
Cuisine: American
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.
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
- 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.
- 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.
- 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.
- Remove from heat and stir through the balsamic. Taste for seasoning and salt if necessary.
- 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.
- Enjoy!
I just finished making this, put it on toast points with and without different types of cheeses as well as plain. Even my fussy husband said oh my goodness, that’s good stuff.
My only question I gave is when you have cooked the bacon , remove most of the fat , placing the onions in the pan do you ever cove them?
★★★★★
I don’t cover them. And cheese points sound delicious with this!
I just made your recipe and can’t wait till it cools off..it’s yummy as it cooks. Instead of water I use bourbon and some Maple syrup and it is simply delicious!!! Thank you for sharing.
Good call on the bourbon and maple syrup!
This recipe is amaaaaaaazing!!! I made it as a surprise for my husband because his favourite burger has bacon jam on it and now I’m pretty sure I’ll be making this at least once a week for the rest of our lives. I’ve tried hundreds of online recipes and they never live up to my expectations but this bacon jam has taken my breath away. Thank you thank you thank you for sharing this with the world!!
★★★★★
I love it! You are so welcome!!
Oops! I am currently making this and the bacon is all on the crispy side. I guess I’ll have to get the hang of cooking the bacon! Hopefully it doesn’t effect the taste or consistency. But looks delicious!
★★★★★
I think that once you add the liquid it should soften a little. Either way, it will still taste delicious!
As a 72 year old I never thought I’d find way to cook bacon that I never tried . My wife and I don’t like sweet things so much; especially after Christmas cookies and candy. That’s why I didn’t use sugar in my version. The carmalized onion added the perfect level of sweet. I also subbed cider vinegar for balsamic. Did use 1/4 cup bourbon and coffee, and just a bit of Aleppo pepper. Can’t wait to try this on an egg salad sandwich and about a million other things. Always on the lookout for new things to try and this is like finding a gold nugget in a muddy stream. Cook on! Jim
★★★★★
That’s so great to hear! I’ve never thought to try it without the sugar, but now I’m really curious. I’m going to try that next time I make a batch!
I made this tonight for a New Year party and it was wonderful. I paired it with a 1,000 Day Old Gouda I had in the frig which I had gotten from Aldi’s. It’s a dry, hard, salty cheese, similar to parmesan but not that dry. It actually worked perfectly with the sweet/salty/sour tones of the jam. The fanciest crackers at my neighborhood grocery were Sociables, but they turned out to be the perfect cracker pairing. I think I know what everyone is getting a jar of next Christmas!
That sounds like the perfect pairing!