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.
Can this be made in canning jars for later use.? Sealed
Can it be frozen?
how many jars does it make?
It is not recommended to can meat. But this does freeze very well!
I have been canning pork and chicken for 20+ years and have never had a bad batch. I use a pressure canner at 10 pounds pressure for 75 minutes. Check to make sure every jar seals before storing it. I am going to make a double batch and can it in half pint jars. I’ll let you know how it turns out.
My grandmother used to can meat all the time, too. That’s what she had to do if she wanted to feed her family through the winter. Thanks for letting us know how you do it. I hope you liked this recipe as much as I do!
I went right to the printable recipe which was my bad. I don’t think I cooked the onions enough… I’m still serving it tonight though, will let you know how it goes!
I hope it still turned out ok. I suspect that you could simply keep cooking the onions once you added the other ingredients if they needed to soften more.
I decided to make this on a whim as part of xmas dinner to serve over pork tenderloin. It was absolutely delicious. The coffee really made it mind blowing. Thank you!
What a great serving idea! I’m going to try that!
This is so good!! I did overnight Sous Vide bacon and substituted a coffee stout instead of coffee. Served with smoked duck on a crostini and it was an absolute hit. Best app I’ve ever made and super easy as well. Thank you!
You totally took it to the next level! Love it! I recently bought myself a sous vide so will have to try this with sous vide bacon next time!
I know I”m a little late to the party….. I made this recipe last night and I can honestly say that this Bacon Jam is TO DIE FOR! I was expecting it to be good… I wasn’t expecting it to be INCREDIBLE! I was literally licking the pot clean after bottling the bacon jam. Yes, it is THAT delicious!!!
Welcome to the party! Better late than never lol. So happy you liked it!
So I want paying attention and put the sugar in with the water and coffee at the same time. I dont think it turned out like it was supposed to taste. Have you done this before?
I haven’t but it would make a difference as the onions wouldn’t be able to properly caramelize. Hopefully it still tasted good!
Hi,
I’m in Australia and want to make this today for Christmas presents. Do you know what the equivalent of ‘sweet onions’ would be over here?
Thanks
They are the big ones that are a more mild tasting. Some people call them Spanish onions. I’ve used regular yellow onions and the recipe works well with them, too!
I was told by a produce manager of a big chain supermarket that the flatter the onion, the sweeter it is. And it’s held very true through my years of cooking.
Prayers said and fingers crossed, I’m making this today for our family Christmas Eve appetizer get together! Thank you for this recipe! Can’t wait to see how it turns out! ??
That’s a great tip!
Hi Helen, I’m in Australia and I made this today. I used red onions and it worked really well.
Thank you so much for letting us know!
Can you use whisky instead of water??
You sure could!
Can’t wait to make this recipe ! Planning on using it on a wheel of Brie baked with puff pastry for a Christmas appetizer ♥️ As a fellow Okanoganite ( who LOVES Hester Creek Winery ! ) I was pretty excited to find this recipe while living in our tiny house in El Centro , California! Will definitely be checking out all your other TEM recipes !
Well hello, neighbor! I hope you like it as much as I do. It’s amazing with brie!
Made this just minutes ago. IT IS DELICIOUS!!!!!
I substituted fig marmalade for brown sugar and homemade coffee liquor (the one that begins with a K that contains some form of chocolate) for the coffee. Thank you for this great starter recipe❣️
Those sound like incredible substitutions! Yum!!
I just made this recipe and followed the directions. This is so yummy! And I love it! Thank you
You are so welcome!!
Hands down the BEST BACON JAM EVER! Made it this morning and absolutely loving it. The recipe is simple and delicious. Making sliders for dinner tonight and am topping mine with this Bacon Jam and goat cheese. Mouth watering can’t wait for dinner. OMG!!! Thanks for the recipe, so glad i found it!
Yaaa! I’m so glad you agree!!!
This looks amazing. Can it be canned or frozen?
It can be frozen!
OMG!!!!!! This is the amazing! SO delicious. Please tell me, what could I use instead of vinegar? My husband tried it, but tastes the vinegar and he doesn’t like vinegar. I would love to make some for him, but without the vinegar.
I’m so happy you like it! You can simply leave the vinegar out if your husband is not a fan. I find it cuts the sweetness a little, but if he doesn’t like the vinegar there’s not real need to add it. 🙂
Can this be savedcwith a canning process to be stored longer or made in a large batch and canned into smaller portions for gift giving?
While my grandmother used to can meat all the time, it’s not recommended due to the possibility of botulism. You can freeze it in smaller portions!
Please add a 5 Star rating to my previous
Thank you for adding the 5 star review!
Hi I’m just wondering if u used smoked bacon or unsmoked?
I just used regular, thick cut bacon. 🙂
Man girl..this is soooo good!
I WILL be making this often
Made it before but not with coffee & balsamic. My husband is going to love it. Probably have to hide it?
Thank you so much for the recipe.
Haha keep a stash to yourself!!
Terrific recipe….. hard NOT to eat the whole lot in one sitting !!
Second time I made it, added a good dash of Smokey Chipotle Tabasco and a teaspoon of fresh Thyme leaves.
Also worth noting, do NOT scimp on the quality of the bacon…… lovely, thick-cut smokey bacon will reward you in
spades. Thanks Kristen….. a GEM.
I’m so happy you liked the recipe! And such a great idea to add a splash of chipotle tabasco. I’m trying that next time I make this!
Love this bacon jam recipe! First time making it.
I did add a dash of tobasco sauce for heat.
Going to take this to football Sunday along with crackers and cream cheese.
Thank you very much!
⭐️ ⭐️ ???
Great call on the Tabasco sauce!
I’m about to make this…. I’ve tried a few thrown together versions of my own previously… But I never write down a recipe, so I check quantities by comparing to other recipes and always find a new one. I’ve previously added a dash of chilli and some mustard seeds for the more daring, a dash of old no.7, always the coffee and occasionally even some cocoa.
Regarding shelf life, usually the sugars work well as a preservative, so a few month easily, but how do you make it last that long anyway… Usually gone in a few days.
I like the idea of adding a hint of spice to the recipe!
Hello! Has anyone confirmed the shelf life can be up to a few months? A week seems like a short amount of time.
It’s likely much longer than a week, because of the sugars like Kevin mentioned. But we haven’t tested it so don’t want to give that advice. It’s honestly never lasted more than a couple of days in our fridge because we can’t stay away from it!