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.
So good! Had it with pulled pork and sauerkraut on Hawaiian rolls. Grandma ditched the Ensure and ate 2 of them!!! Success!
Aw, this made me smile — that sounds absolutely delicious! And I love that Grandma ditched the Ensure and enjoyed two… that’s the best kind of success. 💛
I’ve made this multiple times and it’s always INCREDIBLE! Served on top of pimento cheese on crostini is my go-to appetizer for a party and it always gets rave reviews. I am wanting to make it ahead of time, curious about the best way to get it to room temp for serving? Thank you!
Aw, I love that it’s your go-to party appetizer — that sounds absolutely amazing on pimento cheese and crostini! 💛
If you’re making it ahead, you can pull it out of the fridge and let it sit on the counter for 20–30 minutes so it naturally comes back to room temp. Or, if you’re short on time, give it a quick microwave to gently take the chill off without warming it too much.
So happy it’s such a hit for you!
WOW. A+. Tasted delicious, easy to follow recipe, will make again. 10/10. Served on a smoked turkey breast sandwich with mozza. Highly recommend.
That smoked turkey and mozzarella sandwich sounds incredible! Such a great idea to use this jam! So glad it was a hit and that you’ll be making it again. 🥪✨
Absolutely delicius!
Yay, I’m so happy you loved it! Bacon jam really is something special—thanks for trying it and sharing your kind words! 🥓✨
So, I gave it a 4 because I want to make sure I have some room when I make it again. We put it over cream cheese with crackers. Delicious so far!
That sounds amazing over cream cheese with crackers—what a fun idea! I love that you’re already planning to make it again.
Well, back for the 4th time making this recipe. Hands down the best bacon jam I’ve had. The balsamic and coffee pair perfectly. Today. Ill be adding Jalapeños to the mix. Just half of it.
Thank you!
Wow, fourth time—that’s the ultimate compliment! I love the idea of adding jalapeños for a little kick. That sweet, smoky, tangy combo with some heat sounds incredible. Enjoy your batch!
Great recipe! I had to stop eating it with spoon so there would be some left burgers! I probably could have cooked the onions more, but was delicious regardless.
Haha, I love that! 😄 Bacon jam that’s hard to resist is always a win. Cooking the onions a bit more next time will just make it even better—so glad you enjoyed it!
By far the easiest most tasty recipe. Can’t wait to grill up some burgers and spice them up with this.
So glad you loved it! I can already imagine how amazing your burgers are going to taste with that bacon jam—such a game-changer!
Delicious!! I added a little bourbon as one person suggested otherwise followed directions. Very very good, definitely will be making it again!
Love that bourbon twist—such a fun touch! I’m so glad you enjoyed it and plan to make it again. Thanks for the kind words! 🥃😊
Just finished making this for a big barbecue we’re having tomorrow – OMG, delish!!! I followed the recipe pretty much exactly as written, except I used dark brown sugar & I mistakenly added the balsamic too early. I’ve never made bacon jam before & this is going to be my go to recipe. Now, I need to forget about it till tomorrow because I really have the urge to eat the whole thing.
I love this so much—thank you! Dark brown sugar sounds like a delicious twist, and I bet the early balsamic added some extra depth. I’m thrilled this is your new go-to bacon jam recipe! Good luck saving it for tomorrow… I totally get the urge to sneak spoonfuls! 😄
Yummy 😋. Sticky, sweet and satisfying.
It looks wonderful!
I was gifted 652 grams of homemade super salty bacon. I blanched the bacon then I did the recipe the only modification I did was balsamic glaze I had in my pantry . Very tasty plus it saved the bacon
Best gift ever!
This bacon jam recipe is wonderful. I follow it to the letter. I serve it differently, however. I put it in a shallow Pyrex dish (about 1” thick of jam) and cover the whole thing with a layer of Brie (about 1/4” thick). I then bake at 375* until the Brie is golden. I serve with toasted bread rounds. It is a hit anywhere we go. Even my teenage boys love it!
Ok that is the most brilliant idea! I’m going to try that!
I followed this recipe absolutely and completely to the letter. The only fault I found out was to not let it bubble for 5 minutes between stirring on the last step as it will get to dark on medium heat. My first go was slightly burnt tasting because I listened to the instructions and not my own intuition. Otherwise this tastes wonderful. Thank you.
Oh I’m so sorry that happened!
I made this and added hot honey, it really stepped it up for those who like sweet AND spicy!
That’s such a great idea!
This recipe is so dang good! This is the third time I’ve made it.The aged balsamic vinegar I used really made a difference and sent it over the top! Definitely in my saved recipe folder! One hint, serve warmed.
I’m so happy that you love the recipe!!