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.
Amazing recipe! I used about 6 pieces of bacon, 1 xtra large yellow onion, 1/3 cup bacon (we like it sweet) 1/3 cup coffee and a few splashes of water… other than that I didn’t stray from the directions. Don’t omit the coffe it adds a depth of flavor that’s perfect!!
I’m sorry 1/3 brown sugar!! Not bacon!! Used all of that!
Thank you so much!
Have you attempted to can this or do you think it could be done? I’ve got people requesting it and I give jams and fruit butters as Christmas gifts but I like to make them early enough to store them and not have to run crazy the week before Christmas.
I haven’t. While it is no longer recommended that you can meat, it has definitely been done by most of our grandmothers. 🙂
We made this using jalapeño bacon, substituted bourbon for coffee, used maple syrup instead of brown sugar, and added a splash of maple bacon extract. So many changes I’m not sure of it really counts as the same recipe, but it was great!
We also did can it (I come from a long line of venison canners!) and had zero problems. It is acidic and salty/sugary enough that bacteria really can’t survive this.
Jalapeño bacon? That sounds amazing! I need to find some! 🙂
In a word…. FANTASTIC!!
We’re all hooked. Even my teenagers. This stuff is good on burgers, on crackers, heck it’s even good on just a spoon. The first batch disappeared within hours so made a second the same day. Didn’t change a thing nore will I
That’s fantastic! Thank you for coming back to let us know!!!
My husband hates coffee. Can you taste the coffee? What will happen if I leave it out?
I think it simply brings out the flavor of the other ingredients. You can leave it out and add more water, or a little bourbon, instead. 🙂
Sounds delicious! How long will it stay good stored in refrigerator?
About a week. 🙂
what can I substitute the coffee with? I cannot digest coffee, it will make me severely ill…
You can use water instead. 🙂
This is VERY similar to a jam we’ve been eating for years! We call ours “Redeye” Jam. The only differences are that we chop the onions (love the flavor, not so much the texture) and add 1/4 cup bourbon and 1/4 cup water instead of the 1/2 cup water. We also stir in 1/4 cup chopped pecans and 1 tsp. of Louisiana hot sauce after the balsamic.
LOVE this stuff!
I’m going to have to try your version. It sounds amazing!
Wisc farm gal. Heading to Colo friday to daughters. Surprising her with the jam. At 94+ i still cook and bake from scratch. Let you know all about this jam.
I love it! I hope you and your daughter loved the jam as much I do!
Tried it today with amazing results. Added a splash (or three) of honey bourbon and threw in some star anise. It’s going on a pomegranate glazed duck taco with a cherry pico de gallo this weekend… if I manage to keep the wolves away from it long enough.
Sooo many great recipes on your site! Thanks for the inspiration.
I wish I was coming to your house for dinner! Those tacos sound incredible!!
Absolutely amazing! I wish I doubled the batch; 4th of July dinner for 7. I might try it in the pressure cooker next. Any tips?
I’ve only used a pressure cooker a few times so I’m not familiar with it to know how it would work in this recipe. I wish I could be of more help!
Absolutely amazing! I wish I doubled the batch; 4th of July dinner for 7.
I’m so happy you liked the recipe! Happy (belated) 4th of July!
This is going to be really good on charcoaled hamburgers!
Oh heck ya!!!!
I’ve made similar (the coffee is a nice thought!) May I suggest adding some chopped Hatch green chilies to the equation?
I think that would be amazing!
I just found your site–heard about bacon jam today, and want to try it. The beautiful whole grain bread in one of your photos looks like one i have looked for a recipe to make. Do you have a recipe for that, too?
Those are crackers from Leslie Stowe. They’re so good!
I just found this recipe and will have to give it a whirl and here is why.
There Is A Granny In My Kitchen!
I think somehow I have been writing a cookbook all my life. I suppose it cannot truly be called a cookbook as it isn’t very instructional, it is more of a collection of old family recipes. The first recipes I collected were not written but engraved in my head. They were committed to memory from sheer repetition of watching my mom & grandmother prepare meals for our family. I spent many hours sitting on the counter in my mother’s kitchen and even more in my grandmother’s kitchen. Yet today I have difficulty recalling just exactly how a particular recipe might be written.
About 4 AM this morning, I awoke as I typically do in a great deal of pain and extremely hungry… go figure. Anyway, I am laying their thinking, “what am I going to do about breakfast this morning?” When suddenly the aroma and mental picture of my Mamaw Atha’s biscuits and bacon jam flew into my head. My mom, my grandmother’s, and all my aunts as best I can recall all made great biscuits. However, my grandma Mamaw Atha’s biscuits and bacon jam were the best I ever ate.
Like my MoMo Rone, Mamaw Atha was a southern lady from the tip of her toes to her housedress and apron. Both women born and bred in the South.
Mamaw Atha lived in what was once most likely a stately old two-story Victorian house located on a farm somewhere near Westhoff, in DeWitt County, Texas, with her eldest son Glenn who raised quarter horses.
Because I was enamored with the horses and the big round concrete stock tank and windmill I didn’t spend much time in her kitchen with the exception of breakfast time, when I knew no matter what else would be served, there would be a big platter of huge, hot biscuits, fresh churned butter and bacon jam.
Mamaw Atha’s Biscuits were the biggest I had ever seen they had to be at least three inches across and two inches high as and you could see the layers of goodness. I learned early on that at the first whiff of coffee making I could run down to the kitchen, pull up a chair to the counter and watch as she used a big glass dipped in flour to cut and place each biscuit on the pan. I also knew if I were very quiet I would get the first golden biscuit hot out of the oven, slather it with as much fresh farm butter as I wanted then top it off with a big scoop of Bacon Jam. Yes, I said BACON JAM! The melting butter and jam would rundown my fingers sticky sweet and luscious.
These are two recipes I have never been able to duplicate. I wish I had asked her to teach me how to make them. I have tried just about every biscuit recipe I can find as well as a dozen or so recipes for bacon jam and none compare to Mamaw Atha’s. I think the biscuits are probably something you just have to know how to make regardless the recipe. The bacon jam on the other hand I am thinking the bacon was most likely home cured and smoked. If not by her then she probably got it from one of the many neighboring farms or a Farmer’s Markets. The area around where she lived is surrounded by Cuero, Nordheim, Yoakum and Yorktown all communities well known for their German populations and cuisine. I seriously doubt if she had access to balsamic vinegar but the recipe that I found that comes the closest to Mamaw Atha’s bacon jam calls for the use of balsamic vinegar. Humm… guess I need to head to the kitchen and knock up a batch of Bacon Jam and plan a pan of homemade buttermilk biscuits for tomorrow’s breakfast. Or, perhaps I should change tonight’s menu to Breakfast for Supper.
?I’ll let you know how it goes.
I hope it comes close to being as good as your Mamaw Atha’s!
Hi Kristen – this bacon onion jam is absolutely amazing & is the perfect addition to the appetizer tray of canteloupe, prosciutto, goat cheese & crackers that I am bringing to a BBQ this weekend!
“Crosspatch” – I don’t know if you will ever see this, but I just wanted to let you know that your post captured my attention and I felt as if I were with you in your MaMaw’s farm kitchen. You are a born storyteller, and I hope you share those memories along with the recipes in your head some day! Now I’m off to find a biscuit recipe to satisfy the craving you’ve conjured up 😉
I loved her story, too! Such a great storyteller. 🙂