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.
It’s also absolute ambrosia in a grilled cheese. Some Gruyere…challah…this stuff…grilled to perfection…heaven.
Oh man that sounds seriously amazing! Can I come over to your place for lunch?!!!
Made this and used it as a relish on our burgers. Onion and bacon in every bite! Great!!
Sucha great idea to serve it on burgers!
I came looking for a bacon onion am recipe for my BBQ this weekend for burgers. now I’m thinking I need a double batch. One for pre-dinner and one for the burgers!
Ꭼxactly wһat I was loοking foг, thank you f᧐r putting up.
You are so welcome!
Do you know if this can be canned using a pressure canner? I’d love to make a bunch ahead of time for the holidays.
I’m honestly not sure of the ins and outs of canning meat. Probably best to check the FDA recommendations and then only do it if it’s safe. I’m sorry I couldn’t be of more help!
Bacon jam can not be canned.
Thank you for letting us know!
Have you tried freezing this recipe?
I haven’t but others have and have said it freezes well. 🙂
This looks great! What kind of cracker and cheese do you recommend?
Thanks! My fav combo is brie cheese and Leslie Stowe crackers. Yum!
Thanks so much!
Which flavor Leslie Stowe crackers?
I really like the ones with cranberries. You can’t go wrong with any of her rainforest crisps. They’re all delicious!
Amazing! Was a hit on Xmas. Made a homemade paté and put that on top. So delicious it was gone in no time.
Can this jam be frozen, thawed and then refrozen? I want to extend the life of the jar past 2-4 weeks.
I definitely wouldn’t thaw and refreeze it. Once you take something (anything) out of the freezer you should never refreeze it. It’s a food safety thing.
But … you could freeze small portions and only thaw what you need. If you lined a baking sheet with parchment paper and then scooped some of the jam into little mounds you could freeze it that way. Once it’s frozen you could take them off of the baking sheet and put them together in a plastic freezer bag. 🙂
I loved this recipe so much.. You can do so many things with it. But, the best part is you can freeze them into little containers, you know like you get those little plastic containers to take ketchup home in? They hold about 5 tablespoon’s in each container. I do the same with Roasted Garlic, Spaghetti Sauce I freeze them all. I use the pizza sauce for making pizza on Nan bready its less calories and taste so much better then pizza dough….
Girl, that’s a great idea! I love having things on hand in my freezer for quick and easy meals. Now you have me thinking about this jam on a pizza …hmmmmm.
You know what I did when it comes to freezing it. Use a couple ice cube trays. Seperate small amounts in each slot. Then you can freeze it then once frozen well pop into a Freezer Gallon Ziplock bag.
This trick has helped me “freeze” goodies to thaw out as needed.
Hope this helps
That’s a great suggestion! Thank you for sharing!
Oh this looks SOOO good. I was thinking of making this for a party next week. How should I serve it? Maybe on top of little crostini with goat cheese? Thoughts?
Oh yes, that would be delicious! I often put it out on a cheese plate and let guests serve themselves. It goes great with brie!
I loved looking through your recipes. I too live in BC….just out of Salmon Arm, on Shuswap Lake. Just a quick question, do you put out a newsletter. I tried to search the whole page, but just kept going back to new recipes!!! Thanks very much, and by the way, your site is wonderful.
I love Salmon Arm! It’s so beautiful there!
I’ve added your name to my newsletter list. Have a great rest of your long weekend!
Just made the bacon jam, I also added an ounce of maple whiskey, it is too die for
You added whiskey? You’re my hero! Seriously, I wish I had thought of that!!
This looks sooooo good.. Just wondering, would I be able to sterilise some jars and put the jam in them? Even if you can’t, I’m still gorging into it when I make it 😉
While it’s definitely possible to can meat, I don’t know enough about the specifics of it to be able to recommend it. The jam does last a while in your fridge without proper canning though … if you can stop yourself from eating it all right away! 🙂
I am allergic to onions, but love bacon! What else can I use instead of onions?
That’s a tough one! If you can handle leeks, they might work. I wouldn’t cook them as long, though. 🙂
Hi. I’m wondering if the final product could be put in a water bath and canned. Has anyone tried this? If so, how long would the water bath need to be? It sounds amazing!
I haven’t tried it as I’m a little leery about canning meat. I know my grandmother used to do it on the farm all the time without issues, but I guess all the modern day food safety concerns have worn off on me a bit. It does freeze well, though!
Since you want to use meat in the canning process it will have to be pressure canned. If you do it will have to be done for about 85 minutes,not quite sure what it will do to the onions. You might want to under cook it so some of the cooking process is done in the canning.
Canning bacon, of any kind, is not advised under the NCHFP guidelines. As Kristen says though, this recipe can be frozen. I know many people do can this. However, safety s utmost in my canning. And besides, this simply doesn’t last long enough! You can eat a jar in minutes!!
Thanks for this great recipe Kristen!!
Thanks for the input! And yes, mine never lasts long enough to have to think about storing it either. 🙂
Hello from Australia, I have made this recipe many times and always forget to add the extra 1/2 cup water. It turns out brilliantly every time. I have used brown, dark brown and a mixture of both sugars. The onions, I have used all sorts and combinations. The result -delicious. We eat it all the time. Beautiful with cabbage or fried brussel sprouts, YUMMY
Love the suggestion to use it with cabbage or Brussels. I’ve actually got some in the fridge right now so I’m going to try it on Brussels tomorrow. 🙂
Followed this recipe pretty much to a “t”. Delicious! Used applewood smoked bacon and made burgers with sharp cheddar, the jam, lettuce, tomato and a roasted garlic aioli. Amazing and was a hit! Thanks for sharing.
That sounds good! I think I’ll have to try your magical sounding burger myself!
Hi Kristen! I found your site searching for a easy and delicious recipe for bacon jam, and I just have to say-YUM!! Loved your recipe sooo much! I just want to pass on a little tip: if for some strange reason you happen to have any bacon jam left over and need a super speedy dip/spread, you can mix this bacon jam with an 8 oz. tub of sour cream or softened spreadable cream cheese in proportions to taste, and enjoy. I would recommend starting with a small amount and stirring then taste, repeating as needed to desired taste. Works well as tea sandwich filling (cream cheese version), dip for crudite/chips, etc. Anyway, love your easy and yummy recipes, thank you so much!
I’m so happy you like the recipe!
Great idea about adding some cream cheese. You can guarantee I’ll be trying that!
Absolutely delicious! Easy to make but full of flavor and… Simply yummy! I’d been looking for the right recipe for a long time and couldn’t have found a better one. Thank you so much for sharing!
I’m so happy you like it! Hooray!