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.
Followed this recipe for the most part except I didn’t have brown sugar so I subbed maple syrup. I then used espresso powder and less water. Also I felt like it was already too sweet so I didn’t want to add balsamic. Instead I used a high quality Dijon mustard (Maille) to taste for the acidity. This was my first time making it and the recipe was easy to follow and very forgiving.
I would like to add bourbon or whiskey. Any suggestions on how to do that?
That’s a great idea! I would replace some of the water with either bourbon or whiskey in step 3. 🙂
I made this today. I added maple syrup, candied jalapeños, a shot of caramel whiskey, apple butter and 2 little red delicious apples shredded.
My God, serve it on life. It is sooooo good!
I love your additions! They sound delicious!
How about brandy?
This sounds awesome! I see it is serving adjustable. I’m wondering what quantity it will make set at 1 serving. I want to can (pressure) this and would like to figure out how many servings I should set it at to get enough jars for a canner load.
2 servings is the full recipe and it makes about 2 cups. I hope that helps!
How can you store if you want to keep in the pantry…..do you treat the jars as if you are making jelly?
Made this and was great. Didn’t follow 100% I upped the bacon and cut the sugar as I’ve had bacon jams that were cloyingly sweet. I also like to render the bacon on low as it gives more control. I also cooked the onions on low to gives them a good sweat and let them soften before adding the sugar. Thanks for the inspiration! Used it to top some burgers so good!
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. 🙂
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.
I think I have that same cookbook lol
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 wouldn’t 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 Thanksgiving… I don’t know how I can stay out of ❤️So 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 ❣️