The Best Bacon Jam
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This bacon jam recipe is easily the best in the world. Bacon, onions, brown sugar, coffee, and balsamic are slowly simmered until thick and jam-like. It's simple to make and perfect for serving as an appetizer to elevate cheese and crackers.
We love the sweet-savory taste of bacon in treats. If you do too, try our bourbon bacon peanut butter cookies, bacon bourbon caramel popcorn, or homemade bacon turtles!
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 the video!
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.
Ideas for using bacon jam
You might be wondering, what do you use bacon jam on? The real question is, what don't you use bacon jam on!
Of course, this jam is the perfect sweet condiment for pairing with crackers and cheese like brie or goat cheese. It's a staple on snack boards like ourĀ holiday cheese board.
We like to make little crostinis and serve them with other toppings like dried figs, rosemary, roasted cherry tomatoes, mushrooms, or baby arugula. We even use it on bacon jam pizza!
It also adds incredible flavor to burgers and grilled sandwiches like this sriracha apple grilled cheeseĀ recipe!
Give it as a gift! Tie a pretty ribbon around the lid of a glass jar and give it to someone you know who loves good food. Remember to let them know that it needs to go into their fridge after you give it to them ā if they don't eat it all right away.
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!
Would dicing the onions alter the outcome significantly? I want to serve the jam on crostini with a mascarpone spread for a party and I am concerned that if the onions pieces are too long it would be difficult to eat.
I think it will work just fine to dice the onions. Just keep a slightly closer eye on them as they cook as smaller pieces will cook faster.
Can this recipe be canned? If so would it just be the water bath method? Thank you, Gail
The FDA recommends using a pressure cooker to can meat. š
I haven’t tried this yet! But I make a Balsamic Onion jam that is amazing.
Question: how much does one recipe yield?
This makes about 2 cups.
Wow! Really good stuff! I made it exactly as the recipe stated. I will be gifting two friends 8 oz jars for Christmas!
I did as directed but it’s burnt looking and tasting. Wah! What did I do wrong? I stirred frequently and added a bit of water when it stuck. I made it in a cast iron pan – was that a problem.
It sounds like maybe the heat was a touch too high.
Just AMAZING!
If I seal this in Mason Jars, how long can I keep it??
According to the FDA, meat must be canned using a pressure cooker – not a water bath. If you go this route, it will last for at least a year.
Not true, by this book, meat can be water bathed at 180 mins.
Thank you for sharing that. We suggest using a pressure cooker as that is what the FDA recommends.
Meat or no meat, this is a low acid recipe so it needs to be pressure canned. It’s not worth risking botulism. I’d pressure can pints, 1″ headspace, at 10 PSI for 90 minutes. Check out the Ball Blue Book.
My research into having bacon jam after a couple of weeks is to freeze your jam in the mason jars.
Phenomenal! I followed the recipe exactly and wouldnāt change a thing
Light Brown or Dark Brown sugar ?????
We usually use light, but either will work in this recipe.
i did a 50/50 split on light and dark.
Dark does add a complex flavor.
Just made it for Thanksgivingā¦ I donāt know how I can stay out of ā¤ļøSo darn good !
I make an amazing roasted butternut squash soup (so say my family) that is seasoned with sage and flavorful homemade veggie stock and a little hot peppers (no spice like ginger or cinnamon) but the key that makes it such a hit is the very large dollop of this jam! I vary it sometimes with more apple or less onion or a dash of bourbon, but its always good on anything but really is great on butternut squash soup!
First cold days, time for BACON JAM! Love this recipe — the splash of coffee and the balsamic elevate it unbelievably.
Agree ā£ļø
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.
OMG this is the best bacon jam recipe ever! I used a red onion and a very old balsamic vinegar that was so concentrated it was syrup. I also used Yuban instant coffee as I didnāt have any brewed coffee. It came out so dang flavorful. You have to try this!
Has anyone tried this on their breakfast sandwich?
Yup! Even folded into an omelette.
Followed recipe first time and the jam was outstanding. Will make again, and again and again. Will be adding bourbon and a little red pepper to the next batch. Superb recipe!