The Best Bacon Jam
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This bacon jam recipe is the most popular bacon jam recipe on the internet for good reason: it's literally the best in the world. With over 400+ reviews, you can trust it will be a hit!
Reader Debra says, āThis is definitely the best bacon jam ever! I have made it twice now and I used balsamic glaze instead of vinegar. Iām not a coffee drinker but you canāt taste the coffee in it and it gives it the unique flavor. I made it for burgers camping two weeks ago and my sisters want (demand) the recipe. I made a double batch and froze some for future use. This is simply a yummy addition to cheeseburgers or a charcuterie board. ā ā ā ā ā ā
This recipe was originally published in 2013. We've updated the post with some new photos and more information, but we've left the delicious recipe exactly the same.
Not to be dramatic, but this is the BEST bacon jam recipe in the world. We know that's a big statement, but we've been told it so many times that we have to believe it. There's something about the taste of sweet onions and smoky bacon that makes this jam totally irresistible.
The onions are sliced thick with chunks of chewy bacon throughout. All you have to do is simmer all the ingredients together in a pot on the stove. It will fill your home with amazing aromas, too. If you're looking for compliments, bring this bacon jam to your next party. Your friends will love you for it!
What is bacon jam?
Bacon jam is a sweet condiment made with onions, bacon, brown sugar, and coffee. The ingredients are slowly simmered until they become a jam-like consistency. This popular condiment (also sometimes called bacon marmalade) has been popping up on menus everywhere in recent years.
Use it like jam and serve it with cheese and crackers or appetizers, slather it on burgers, or use it on grilled cheese for lots of bold and sweet bacon flavor.
Why is there coffee in here? While you don't taste any coffee flavor, it helps elevate and make the other flavors more pronounced. It's not a common bacon jam ingredient, and we think it's what makes our recipe so good.
Why you'll love it
There are so many reasons you'll love this bacon jam:
- It's both savory and sweet
- It's versatile ā serve it on cheese boards or spread onto grilled sandwiches
- It's easy to make
- It can be prepared ahead of time
- It stores well in the fridge for up to 3 weeks
- It has bacon in it!
Watch how to make this recipe
Watch our 1-minute video to learn how to make this easy recipe for bacon jam.
Ingredients
We've tried a few bacon jams before and while they've all been pretty darn tasty, we think this one is extraordinary. Here are the ingredients you'll need to make this bacon jam recipe:
- Bacon ā thick-cut bacon is best for this recipe.
- Onions ā sweet onions, quartered then sliced thick.
- Brown sugar ā adds a wonderful caramel taste and sweetness.
- Water ā is used so that the onions have extra time to soften and become jam-like.
- Coffee ā strong brewed coffee for maximum flavor.
- Balsamic vinegar ā for a mild acidity to balance out the flavors.
Your bacon jam game plan
It's easy to make this bacon jam at home. Here's how to do it in a few simple steps:
- Start by slicing and cooking the bacon until just before it turns crispy. Remove it, along with some of the fat, from the pan and set it aside.
- Add the onions and cook until they're soft. Then, add the sugar and cook until the onions caramelize and turn dark brown.
- Add a splash of your leftover morning coffee (we're not joking!), some water, and the cooked bacon. Let everything simmer until it becomes thick and jam-like.
- Stir in a little balsamic, grab some cheese and crackers, and dig in!
Is it safe to can bacon jam?
Canning meat is often not recommended because of the risk of botulism in low acid foods. If you're thinking about canning some of this jam, it's best to do a little research to see if you're comfortable doing it. If you decide to can some of this bacon jam, using a pressure cooker is a must; boiling water won't do. Here are a few reputable publications on canning meat to get you started:
What bacon should I use to make bacon jam?
We like to use thick-cut bacon to make this jam. It handles the long cooking time better and retains more of a bacon-y bite. And it you can find hickory smoked bacon, opt for that!
But if you have a package of regular bacon in your fridge and want to make this jam, go for it. It will still taste delicious!
Recipe FAQs
How long does it keep?
It will keep in the fridge in a sealed jar or container for 2-3 weeks. When it's cold, some of the bacon fat will harden and turn white. Don't worry, as soon as it warms to room temperature it will look and taste amazing.
Can I use apple cider vinegar instead of balsamic?
Yes, you can. We like the dark color and the bit of sweetness that balsamic adds to this recipe. If you use apple cider instead, start with adding 1 teaspoon then adjust the amount to taste.
Should bacon jam be served hot or cold?
We like this jam best when it's served at room temperature. But we've also been known to eat it hot right after we make it or put it on crackers straight from the fridge.
Can I freeze bacon jam?
Yes! This freezes very well. Simply freeze it in single portion sizes in an air-tight container for up to six months. To thaw, either keep it in our fridge overnight or thaw it on low heat with a splash of water in the pan.
The Best Bacon Jam Recipe
Ingredients
- 1 lb thick cut bacon
- 2 extra large sweet onions (quartered and thickly sliced)
- Ā½ cup brown sugar (use coconut sugar for paleo)
- Ā½ cup water
- ā 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 bits are ok. Use a slotted spoon to remove the bacon from the pan.1 lb thick cut bacon
- Pour out all but 1 tablespoon of the bacon drippings. 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.2 extra large sweet onions, Ā½ cup brown sugar
- Add the reserved bacon, coffee, and water 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 the heat and stir in the balsamic. Taste for seasoning and salt if necessary.Ā½ cup water, ā cup strong brewed coffee, 1 tablespoon balsamic vinegar
- 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.
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our appetizer recipes!
I made this today for Christmas gifts. I noticed it took about 2 hours for it to thicken up to a jam-like consistency, but maybe it took me longer because I doubled the recipe?? FYI: this can be canned in a pressure canner. I used 10lb of pressure (but it depends on your altitude) for 75 minutes. Tasted great and all the jars sealed just fine. Thanks for the recipe!
Also, by doubling the recipe, I was able to get 6 half-pint jars.
A friend made this recipe and shared it with us , which is how I found my way here: delicious!
I personally wouldn’t pressure can it (and definitely not water bath it) because I’d be worried about density / heat penetration issues and as of spring 2015 there are no tested, documented pressure canning times for bacon jam from reputable sources such as NCHFP, USDA or Ball who have done lab testing on heat penetration in this mixture. I would definitely do what Kristen does and treat this as a refrigerated product, or freeze it. It’s delicious as is, and it’s nice to share food products worry free with friends knowing the products are 110% safe :}
Thanks for your input about canning this. When it comes to meat and canning I always err on the side of caution. Looking forward to seeing your website!
This sounds delicious. My friend has insisted I freeze some for when she visits in a couple of weeks. Will it be ok to freeze?
Thanks for sharing.
Hi Gemma,
I haven’t tried freezing it yet but my hunch is that it would be just fine. If you try it I would love to hear your feedback!
I bought bacon jam in London a while back and it was disgusting. This, on the other hand sounds absolutely divine! Thanks!
I just now finished making your Bacon Jam. It was an easy recipe to follow, fun to make and here is the part I like most, it is delicious. I can’t wait until my bacon loving sons get home to try it. Thank you for sharing.
I’m about to make batch #2 of this stuff right now. It’s YUMMY.
Awesome! So great to hear š
Have you considered canning this for future use? Would that work out well?
Hi Jenni,
I’ve canned things many times before but never any meat. I would do a little further investigation to see if there area any specific requirements when cooking meat.
I do gift baskets for Christmas presents. Do u think
I could can this?
I think people would love to get this for Christmas. Just remember that it does need to be kept cold so I wouldn’t put it in until just before you give it.
I LOVE bacon jam, like.. stupid love. I had some in a pizzelle at this event, and it was just ridiculously good. I just started an “indulgence” themed linkup, and I’d lovelovelove for you to submit this so I could feature it!
I’m a big fan of your blog as I’m sure you can tell by my frequent, often less than cohesive comments. There’s a submit your link button at the post: http://thestylistquo.com/treat-yo-self-linky-party/
Thank you!
Cheryl
http://thestylistquo.com
Just finished making it, but the onions are black. I think they’re partly burned and it’s partly from the sugar caramelizing and maybe from the espresso I used for the coffee. It doesn’t look like much, but it tastes good!
They definitely get very dark by the end of cooking and do taste a whole lot better than they look š
Hubby love bacon but is intolerable to onions. Any bright ideas to make the jam with any other vegetable?
There was that foodnetwork star who lost – they did that “best thing I ever ate” and his burger choice was one made in a hotel that did bacon/onion jam. Theirs looked more cohesive (great word, huh?), and was a secret recipe (bla bla). For me, I would cut the onions not as thick, and use two types red/vidalia, likely. I am not sure about the brown sugar – perhaps some honey but definitely the balsamic!
Hi Kristen,
is there a 1/2 cup of water plus 1/3 cup strong coffee? I noticed the 1/2 cup of water in the instructions but not in the ingredients list ( I am analāŗ) so I just want to make sure as I would like to make this, it looks yummy!
Hi Natascha,
Sorry it has taken me so long to answer your question!
Yes, it is both 1/2 cup of water and 1/3 cup of strong coffee š
when you add the bacon back into the jam?
Hi Arianna,
Oops … looks like I missed that! Thank you for pointing it out š
I’ve corrected the recipe now. You add the bacon back in at step 3. Thank you again for letting me know about the error!
This is definitely on the must-try-soon list. Thank you for the recipe!
I make bacon jam before but chopped it really fine. I like that this recipe has more texture in it. Really yummy!
Fantastic. Simply fantastic.
Have I been living under a rock for my whole life? I’ve never heard of bacon jam before. It sounds amazing. Going to make this recipe tonight!