The Best Bacon Jam Recipe (You’ve Got to Try It!)
This post may contain affiliate links. Please read our disclosure policy.
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.
Valentine’s Brunch sorted – thanks!! Quick question, would I be able to substitute espresso for the coffee? I only own an Espresso maker, so I could pull 2 shots (about 60mL) – or would that be too strong? Or would it be better to put the espresso grind in a french press and make normal coffee?
My next challenge will be finding the right bacon – originally from Vancouver, I’m now in Australia, and it’s hard to find the bacon we’re used to here. I’ve been searching for a bacon jam recipe ever since I had the best one of my life at a little bar doing a beer & brunch pairing event in Kits…and I remember their secret ingredient was coffee, so I have high hopes for this one!
I think it would be ok, but maybe err on the side of caution and use half the quantity of coffee.
I had no idea that bacon is different in different parts of the world! I’ll cross my fingers for you that you’re able to find some!
Coles has streaky bacon which is the same as American style 🙂
hello Kristen,
a local couple down here in Adelaide South Australia started making bacon jam as gifts and now have an International business – just with Bacon Jam – amazing – It is called the Bacon Jam Company – but guess what – ? I DONT EVEN LIKE IT _ I love yours !!!!!
Wow … what a compliment! And what a cool job to have, too. 🙂
On that comment I now have to try this recipe, cause I like there product, (brought some at a market) so this must be amazing… 🙂
Oh my goodness, Kristen, this is just ridiculously good.! I tripled the batch for Xmas presents and am wishing I’d made more! Absolutely the best – thank you SO much for sharing this recipe. I refer people to your blog as much as possible since your work here is fantastic.
I have never heard of bacon jam before (might be because I am from New Zealand) but love all things Bacon and was delighted to find this recipe. I gave it a go, and added a dessertspoon of garlic because I cannot comprehend any savoury recipe without garlic.
I was a little bit doubtful about the coffee in it, but I really like the idea of the balance of the four flavours – sweet, salty, sour and bitter, so put it in anyway and think it worked out well – no odd coffee flavour at the end.
I also added about 1/4 cup maple syrup (though I did not reduce the brown sugar amount) added more balsamic and seasoned with salt and pepper.
I also didn’t see the 1/2 cup water bit, but it turned out fine, not too liquidy or drippy at all and is really delicious – we had it with an egg and tomato sauce in a split cheese muffin and it was yummy, hubby LOVED it. Planning to freeze some and try serving it with a cheese platter for my birthday in a couple of weeks.
Thank you for sharing, really appreciate this 🙂
I’m so happy to hear you like the recipe! Adding garlic is a great idea … I think I’ll do that next time too. 🙂
I used DARK brown sugar, replaced the coffee with TIA MARIA and the water with maple syrup No. 1 medium. FANTASTIC
Great idea with the Tai Maria! Nicely done 🙂
The first time I had bacon marmalade, I purchased it as a gift for my husband. He of course is a bacon-olic. To my surprise, he hasn’t touched it. I opened it & ate the whole thing this summer. I made myself a bacon, lettuce and tomato sandwich every morning for breakfast until it was gone. I toasted my bread. Spread one piece with mayo, the other with a very liberal helping of bacon jam, then tomato & lettuce. Mmmm. So easy to have one of my favorite sandwiches whenever I wanted. I’m going to make your recipe. I like the look of it (larger, more recognizable chunks), plus like the ingredients you used. I like the idea of not using maple syrup. Going to make a batch for myself, then hopefully can some for gifts. Thank you for sharing.
I made this tonight, but we don’t do coffee in this house, so replaced the water/coffee with Coca Cola… So good!!
That’s a great idea! I actually made it last night to for the first time in ages. I was thinking that a delicious dark stout or porter would be great instead of the coffee too 🙂
If you liked it with Coca-Cola, try it with Dr. Pepper.. Down here in Texas where Dr. Pepper was invented, people have come up with some interesting uses for it, a common one being in barbecue sauce. It has an even more complex flavor than coke that really adds something.
my bacon jam has about 15 minutes left in the final step and i did not add the extra water, yet it is very runny. Any suggestions or will the water cook down in the end?
Hi Brandon,
I add the water because I like to give the jam extra time to cook and and soften without becoming dry. The time it takes for the water to evaporate will depend mostly on the temperature of your stove. If you think the onions are soft and caramelized enough feel free to omit the water!
Just made a batch, I’m struggling to stop eating it. Thank you so much for this wonderful recipe. Surely going to be a regular in our house.
Hi Kristen, I made this tonight for the first time and it is absolutely devine!!! My only regret is that I didn’t make a double batch!! I also added about 1/3 cup of sweet chilli sauce to this near the end and it gave the jam an extra punch. I am having a “Girls Weekend” this weekend and I know my girlfriends are going to just love this with cheese and crackers and a splash of wine. I have printed off some copies of the recipe to add to their “Goodies Bag” as I know they will be all asking me for it! Thank you sooo much for posting this!! Yum Yum
Love the idea of adding the chili sauce for a little punch. I think I’ll have to try spicing it up next time I make it 🙂
Have a great girls weekend!
I would also add that I did not add the extra water, and I simmered it on low for 3+ hours. By the end the balance was perfect when I added in the balsamic. The maple syrup idea is intriguing, but I think I liked the basic recipe as above. Will experiment… Thanks, again, Kristen. Will definitely check out your other recipes.
Thanks,
Seana
You are DA JAM! Made this tonight whilst (a tribute to my British Friends) I was hosting up BBQ. No one would leave my kitchen long enough to enjoy my new deck furniture. They all wanted to “help” stir my (er, YOUR) bacon jam. I am glad I made a double batch. Everyone had a spoonful on their hamburgers and I have enough to serve tomorrow on crostini at my best friend’s bridal shower. Thanks for helping me out! Ps. The only change I made was to add a hit of Cayenne pepper… Next time I might mince a scotch bonnet in there…
My husband was afraid I would leave him for you. Just sayin’…
Seana
You just made me actually laugh out loud with your husband’s comment. Love it!
This sounds great and I can’t wait to try it. My question is about the bread in the picture. Do you have the recipe? It looks fantastic and I would like to try it with other things, like breakfast!!
Hi Stacie,
The crackers are from Costco. They’re a knock-off of Leslie Stowe’s Rainforest Crisps
I’m hoping to try this recipe, but wanted to incorporate pure maple syrup as well. Any suggestions for what to substitute, or if I should just add a quarter of a cup? Maybe less brown sugar or water or both? I’m not much of a cook, so my instincts are lacking… Thanks!
I think maple syrup would be a great addition! I would reduce the amount of liquid by about as much maple syrup as you add. Also, reduce the amount of brown sugar. You can always add some more close to the end if you want it a little sweeter. 🙂
This. Was. Amazing!!! Perfect proportions. Thank you thank you thank you!
You are so welcome!!
I have never heard of bacon jam, and I love bacon. So excited to try this.