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.
Equipment Used
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I made this and it was fantastic. I also took the comment of adding garlic and Worcestershire and it really added depth. Taking a portion of this I also added siracha for an Asian flare with a but of mayo,…amazing as well. This recipe is outstanding as it is, though can also be used as a base for other directions.
Highly recommend making!
Thank you
I love how you saw this as both a great recipe on its own and a base to riff on, that’s exactly the kind of cooking I love! The garlic and Worcestershire for depth is a great call, and turning a portion into a sriracha-mayo version for an Asian spin is such a clever move. So glad it turned out fantastic in every direction you took it. Thanks for the thoughtful note and the recommendation. 😊
Tried this without the coffee but added a bit of minced garlic worcestershire sauce, a bit of white garlic. After a pinch of salt it was delicious with a burger cheese, and pickles radish. I would make this again.
Sounds like you took this in a really flavorful direction, that Worcestershire and garlic combo would add such a nice savory depth! And piling it onto a cheeseburger with pickles and radish sounds like the perfect home for it. So glad it turned out delicious and earned a make-again. 😊