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! This stuff is fantastic!!!! Just a few ingredients but man, it packs a wallop of flavor!!! Used it on chicken sandwiches, and will use again on hamburgers, then again, on a spoon, in my mouth!! Great stuff!!!
I just made this tonight and it’s perfect! I was invited to a friend’s for biscuits (!) tomorrow and I thought this would be a cute little add. I used a cast iron pan and ran it through a mini-prep for a few whirls, in two batches, when it was done. No other notes – it was great.
Fantastic! I made it last night. It was so good that hubby & I ate it instead of supper!
There are two things I will change the next time I make it:
1- The quality of bacon. I used regular Smithfield brand, and it was very (probably too) fatty. I think it would have been even better with more “meat”
2- The coffee. While it adds great flavor, the caffeine kept me awake with my heart racing, but it was totally worth it. Will probably substitute bourbon for the coffee, or maybe try decaf.
Thanks so much!!
I agree with the Smithfield observation. After this batch I think I’ve written off Smithfield bacon. The quality & flavor isn’t what it used to be.
I buy all the trimmings of bacon ( cheap) for stuff like this … it always has a ton of meat … yup … this stuff should be call Bacon ©rack Jam 🤪
Used it as a base recipe. Added a little bit of pepper and coffee seasoning while bacon cooked, chopped everything smaller as it cooked with the spoon, put in the balsamic too early while cooking, added a few drops of orange bitters and its so freaking good!
Very good. Does take longer than the directions say.
Love this recipe but wondered if it could be canned? Would like to have on hand in half pint jars without having to make it each time!
Yes, but you need to can it in a pressure cooker – not a hot water bath. But it also freezes very well!
I was thinking that I would make a big batch and freeze it… has anyone tried that? Any thoughts???
You can absolutely freeze this jam!
Oh my!! I just stumbled onto this recipe and read many of the reviews. I know it will be the perfect addition to my holiday charcuterie board! I can already smell it and hear the rave reviews. No doubt it will be going in my permanent recipe file! Thank you!
didn’t thicken up at the end. I’m guessing it’s because i put the vinegar in too early. 😭. still tasted great!👍
It will thicken, you just have to keep cooking. I have made a 3x and a 4x batch. Both took MUCH longer than the stated cooking time in the recipe, despite not adding any water and using espresso instead of coffee in order to add less liquid. Cooking time will depend on lots of things, like moisture in bacon and onion, humidity, how much liquid you add, and size of the batch. Just keep cooking it until the liquid part looks thick, like maple syrup.
I think the fact that I bring this jam for an appetizer is the main reason we get invited anywhere for dinner…and I am ok with that! 😉
I like to deglaze w/a splash of bourbon, add a lil chili flake and dried thyme, otherwise this recipe is perfect.
Absolutely delicious!! Can’t get enough!!
Can you taste the coffee flavor? I don’t like coffee or even the slightest taste of it in any recipe. What could be substituted for the coffee?
I don’t taste it, but then I love coffee. If you’re really sensitive to it, you can omit it. The cooking time will be a little less as you won’t have as much liquid in the pan.
I just finished a batch and I made extra strong Italian coffee for it and I don’t taste coffee at all.
Never fails to impress.
I would eat the entire thing straight out of the pan if I could! Best bacon jam recipe I’ve ever tried!
We were planning to have burgers for dinner last night, so I decided to make a bacon jam for them. When searching for a recipe I came across this one and decided on it simply because of the coffee element, as I love coffee. Although a little time consuming to make, it sent build your own burger night into a completely new experience.
This came together super easily and its my new favorite thing. I really love how you added in the ingredients after each step in the directions, this was so helpful for not having to scroll back! First time ever rating a recipe, well done.
I second the comment on having the ingredients after each step. It made it so much easier to make.