The Best Bacon Jam Recipe (You’ve Got to Try It!)
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This bacon jam recipe is the most popular bacon jelly on the internet for a good reason: It’s the best in the world. With over 400+ reviews, you can trust it will be a hit!
Reader Debra says, “This is definitely the best bacon jam ever! I have made it twice now and I used balsamic glaze instead of vinegar. I’m not a coffee drinker but you can’t 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. ★★★★★”
I’ve been told so many times (by readers, friends, and family) that this is the best bacon jam in the world. The way that I make it and the ingredients I use are a little different than the other bacon jam recipes, and I think that’s what makes it so incredible.
The thick-cut bacon and wide slices of onion cook down for over 30 minutes, becoming sticky, jammy, and totally delicious. I also add a ‘secret’ ingredient that helps to bring out the other flavors.
If you want 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 with onions, bacon, brown sugar, and coffee. The ingredients are slowly simmered until they become a jam-like consistency. This popular spread (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 in grilled cheese for lots of bold and sweet bacon flavor.
Bacon onion 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 – thick-cut bacon is best for this recipe.
- Onions – sweet onions, quartered then sliced thick.
- Brown sugar – adds a wonderful caramel taste and sweetness.
- Water – is used so that the onions have extra time to soften and become jam-like.
- Coffee – 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.
- Balsamic vinegar – for a mild acidity to balance out the flavors.
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. If 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!
How to make bacon jam
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 thickens and becomes jam-like.
- Stir in a little balsamic vinegar, 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:
Bacon onion jam 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 by 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 airtight 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.
Watch how to make this recipe
Watch our 1-minute video to learn how to make this easy recipe for bacon jam.
The Best Bacon Onion Jam Recipe
Ingredients
- 1 lb thick cut bacon
- 2 extra large onions (quartered and thickly sliced)
- ½ cup brown sugar (use coconut sugar for paleo)
- ½ cup water
- ⅓ 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 onions, ½ 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.½ cup water, ⅓ 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.
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Equipment
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
OMG
We enjoyed this on smashburgers and grilled cheese sandwiches. So good!
Next time I’ll double the recipe as is pretty time intensive.
I made this and added a little whiskey glaze. Then, poured it over a Boursin cheese ball for a cocktail party. Oh my goodness! It was a frenzy. So delicious. 🙂
That sounds incredible!!
I’ve been making this for a couple of years and it’s a favorite for a few of my favorite people. I do add Worcestershire the last few minutes as well. Thanks for the great recipe!!!
Make sure you make plenty of this recipe if you are having guests…my niece pretty much ate the whole jar before the rest of the company came. It is fabulous and always a big hit. I like it with goat cheese and a wheat cracker — but I’ve been known just to sneak a spoon out of the fridge!
I did a variation by replacing the bacon with a bunch of reserved fatty skin from a roasted duck. It turned out amazing!
The balsamic and brown sugar were essential in making it a jam as opposed to just jammy.
Oh. My. Goodness. I’ve made this twice now and both were superb. The first I followed the original and had it on crostini with a sharp smooth cheese as suggested.
Then made second batch but added 2 fresh peaches, chopped smooth, and about twice the amount of a good thick balsamic. Put this over a burger with a small bit of bleu cheese and it was divine. Didn’t get quite as thick the second time from the moisture, next time I will cook it down more. Definitely a win in this house.
Been making a variation of this for years and googled Bacon Jam to see if it is actually a thing. Found your recipe and will try adding the coffee next time I make it. (Currently have some in my fridge). Only thing I do differently is add 2-3 sliced and seeded jalapenos to the cooking onions. Love it and thanks for sharing!
I love this recipe! I caramelize the onions in step two for like 30-35 mins which gives it that really dark color without making the bacon crispy. But 10/10 highly recommend.
So easy to make yet one of the best things I’ve ever had! There’s no end to the things you can put this on. Who doesn’t love bacon?
So yummy 🤤. I used red onions instead of sweet because it was all I had. My 12 year old even likes it! I cannot wait to use it on burgers tomorrow? Thank you.
So. 1. I never leave reviews. 2. This tastes amazing. 3. I wanted a more spreadable jam so I put it in the food processor. Anyone else do this? Did I do something wrong that it was super chunky? Couldn’t image trying to spread. Thoughts?
I made this tonight, but I used Jack Daniel’s Honey Whiskey in place of the water. It added a nice complexity, but I’m sure it would be just fine with the water.
Next time, I will use the recipe as written. I’m sure it will be great!
Thanks!
Is it okay to use regular cut bacon. Or, another trip to the store for thick? Love the layout of your recipe. Will check in again. thank you
I’ve made it with regular cut bacon and it works, too. I just prefer thick cut as I like the texture better. Both are equally tasty!
How many ½ pint jars will this bacon jam recipe make?
Ive only heard of such thing a few days, when a local restaurant posted his lunch menu. It was a hamburger slathered with bacon jam.
Hi Barbara, our recipe should give you about 1 pint of bacon jam.
Outstanding! I watched a show about restaurant burgers, and one that got all the customers going goo-goo was some place that put bacon jam on their cheeseburgers. I’m a sucker for good reviews, so I googled “best bacon jam” and found this. Delicious! My plan is to smother it on burgers. Thanks much!
I’m not certain how to rate until I’ve tasted it. However, I love every ingredient in it. Bacon, caramelized onions, balsamic vinegar and etc., It sounds wonderful and I am getting ready to make it to add to a Charcuterie Board. Thank you for sharing your recipes and that wonderful sense of humor you have. Kindest regards, Pam