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.
Bonus: It lasts for weeks in your fridge and freezes very well, so you can always have some on hand!
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
I’ve tried a few bacon jams before and while they’ve all been pretty darn tasty, I think this one is extraordinary. Here are a few things you need to know about the ingredients:
- Bacon: I like this recipe best with thick-cut bacon.
- Onions: Use sweet onions, quartered then sliced thick.
- Brown sugar: This works better than granulated sugar for adding a slight 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 I think it’s what makes my recipe so good.
- Balsamic vinegar: In recipe testing, I found it was important to add a little acidity to balance the sweetness. I like the dark color and bit of sweetness that balsamic adds, but you can use apple cider if that’s what you have on hand. If you swap the vinegar, start by adding 1 teaspoon, then adjust the amount to taste.
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:
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 Used
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Hello! This is indeed a great recipe! We really enjoyed it. 🙂
Do you think the recipe would still work if I used more onions (for example, 10 onions instead of 2)? We love caramelized onions, and they shrink so much during cooking that we’d love to add more. I was wondering whether increasing the amount of onions would affect the recipe in any way. Thank you!
Hi Lisa! While I’ve never made that big of a batch, the quantities should scale up fine. You will need to make sure that you have a pan big enough for all those onions – or divide them between two pans. Also, the cook time will likely increase as the onions will take a bit longer to cook with so many in the pan. Would love to hear how your super sized bacon jam turns out!
I detest coffee … is there a substitute?
You can simply use water instead. 🙂
Wonderful recipe. Yummy and easy. I really like the format of the recipe in how you include the measurements with the segments of directions.
I’m so glad you enjoyed it! 😊 And thank you for noticing the recipe format — I’m really happy to hear the measurements alongside the steps were helpful. That means a lot. Thanks so much for leaving such a thoughtful note!
I doubled the recipe for the bacon jam burgers I’ll be taking to the Super Bowl party tonight. I’ll be a shu-in when it comes to invitations next year.
Haha, I love this confidence! 😄 Doubling the bacon jam burgers for the party is such a power move — you’re absolutely setting yourself up for a guaranteed invite next year. I hope they’re a huge hit tonight. Have the best time! 🍔🎉
Here is the final product!
That looks *almost* too good to be true. Now I’m craving burgers!
Hi Kristen! I picked your recipe to try. I made seasoned air fryer cheeseburgers with blue cheese dressing & then topped that with the bacon jam. Absolutely amazing flavor! Thank you for this recipe! Be safe.
That sounds *incredible*! 😍 Air fryer cheeseburgers with blue cheese dressing *and* bacon jam is such a winning combo. I’m so glad you picked this recipe and loved it — thanks so much for sharing how you used it. And thank you for the kind note!
The name of this recipe is truly accurate. “The Best Bacon Recipe” I couldn’t agree more. In the recipe it says serves 2. I don’t know what that means, but I made it exactly as written and it made 2 cups. I am going to serve it with a savory cheesecake. The jam is a little sweet so should pair nicely with the cheesecake. Next time I might chop the bacon a little more after I take it out of the skillet. As it cooked the last 30 minutes the pan got a little dry. I added a bit more coffee and water and cooked the entire time. So good!
Haha, I love this comment — thank you! 😄 I’m so glad you agreed with the name, and serving it with a savory cheesecake sounds *incredible*. Great tip about chopping the bacon a bit finer and adding a splash more liquid toward the end — that’s exactly the kind of smart cooking tweak that makes it your own. Thanks so much for taking the time to share your experience!
Just made this
Very tasty
So glad you enjoyed it! Bacon jam is hard to beat — thanks so much for taking the time to leave a note. 🥓✨
I made this and served it with a cream cheese spread i made(8oz cream cheese/neufchatel, 1 tbdp maple syrup, 1/4tsp pepper, pinch of salt) and it was a Hit at my family xmas celebration. Made for a perfect combo of flavors
That sounds absolutely delicious — what a perfect pairing! I love that maple-pepper cream cheese spread idea, and I’m so happy it was a hit at your family Christmas celebration. Thanks so much for sharing your combo — it sounds incredible. 🎄✨
Made this several times. It freezes well. I pull it out of the freezer, let it defrost, place Brie on top, then heat in the oven til hot and Brie is melted.
It’s a super star appetizer.
Serve with sliced French loaf.
Aw, I love hearing that — what a fantastic way to serve it! Letting it thaw, adding the Brie, and baking until everything melts together sounds absolutely heavenly. No wonder it’s a superstar appetizer. And serving it with sliced French loaf is *perfect*.
Thanks so much for sharing your delicious tips! 💛