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.
Hello I added the water as mentioned although it is not listed in the ingredient list. Are there any spices I’m supposed to include in this recipe?
No spices … the bacon, onions, and sugar give it tons of flavor!
My husband loves bacon! I mean, he buys it specifically from the butcher in 5lb boxes. I was very excited to try your recipe. I wanted to surprise him for his birthday but I couldn’t wait. He’s getting it tonight, a few weeks early. It’s DELICIOUS. Thank you for this fantastic recipe!
You’re so welcome!!
I don’t drink coffee or even have any. Is there a reason for it in the recipe or could I substitute something else?
Coffee adds to the flavor, but even without it, this jam will be very tasty. 🙂
Amazing. Included a splash of bourbon to deglaze the bacon fat (took a sip as well) and then put in the sliced onions. Some fresh diced chili did not harm and added another delicious detail to an already fantastic recipe. Thanks and greetings from Brazil
Haha sounds like we cook alike! One sip for me, one sip for the pan!
Does this freeze well? Going to make it tomorrow, I’ll put it on my hamburger. Tried a bacon jam burger over a year ago and was amazing. Thanks for recipe!
Yes! This freezes very well!
Can this be frozen (e.g. like Omaha steaks)? I want to make this recipe, but know I will not be able to finish it.
Yes it can!
I really want to make this for our next family get together! Our family loves bacon (I mean c’mon who doesn’t). However I’ll be honest when I say that I don’t know what to pair it with. Can you please give a little guidance as to bread and specific cheeses so I can show up with a put together platter that looks like I know what I’m doing!? ????
I love this with brie cheese. It’s nice with a creamy blue cheese too … sweet and blue is always a great combo. My suggestion would be to get 2 kinds of crackers, a baguette that you’ll slice, and 3-4 different kinds of cheese (make sure one is a brie!). Berries are always nice on a cheese platter and bring a nice pop of color. Then let people mix and match and see which cheese they prefer with this jam. 🙂
We love it on chicken cutlet sandwiches! Toasted brioche buns, breaded (store bought) cutlets, slice of cheddar, bacon jam and a pile of arugula! So good!
I agree without a doubt, this is the best, most savory spread I have ever tasted! It rivals bacon wrapped dates in the savory/sweet category.
That’s wonderful to hear!
When is it you add the bacon?
In step 1!
I thought we cooked it in step 1, but add in toward the end?
I think I misread her comment. Yes, you cook it in step 1 then add it back into the pan in step 3. 🙂
Question: is it possible to make conserve this incredible jam? i.e. make as w/”regular” jams and either hot water bath can or pressure cook to store for a longer-term? I’d love to make this for my friends around the country … we live on a boat and so are always looking for unique gifts we can make on board and send off during the holidays!! (Also, this jam would be a perfect present to give when we land on new islands, etc … SO unique!!!
Thanks much,
Judith
I just finished making this, put it on toast points with and without different types of cheeses as well as plain. Even my fussy husband said oh my goodness, that’s good stuff.
My only question I gave is when you have cooked the bacon , remove most of the fat , placing the onions in the pan do you ever cove them?
I don’t cover them. And cheese points sound delicious with this!
I just made your recipe and can’t wait till it cools off..it’s yummy as it cooks. Instead of water I use bourbon and some Maple syrup and it is simply delicious!!! Thank you for sharing.
Good call on the bourbon and maple syrup!
This recipe is amaaaaaaazing!!! I made it as a surprise for my husband because his favourite burger has bacon jam on it and now I’m pretty sure I’ll be making this at least once a week for the rest of our lives. I’ve tried hundreds of online recipes and they never live up to my expectations but this bacon jam has taken my breath away. Thank you thank you thank you for sharing this with the world!!
I love it! You are so welcome!!
Oops! I am currently making this and the bacon is all on the crispy side. I guess I’ll have to get the hang of cooking the bacon! Hopefully it doesn’t effect the taste or consistency. But looks delicious!
I think that once you add the liquid it should soften a little. Either way, it will still taste delicious!
As a 72 year old I never thought I’d find way to cook bacon that I never tried . My wife and I don’t like sweet things so much; especially after Christmas cookies and candy. That’s why I didn’t use sugar in my version. The carmalized onion added the perfect level of sweet. I also subbed cider vinegar for balsamic. Did use 1/4 cup bourbon and coffee, and just a bit of Aleppo pepper. Can’t wait to try this on an egg salad sandwich and about a million other things. Always on the lookout for new things to try and this is like finding a gold nugget in a muddy stream. Cook on! Jim
That’s so great to hear! I’ve never thought to try it without the sugar, but now I’m really curious. I’m going to try that next time I make a batch!
I made this tonight for a New Year party and it was wonderful. I paired it with a 1,000 Day Old Gouda I had in the frig which I had gotten from Aldi’s. It’s a dry, hard, salty cheese, similar to parmesan but not that dry. It actually worked perfectly with the sweet/salty/sour tones of the jam. The fanciest crackers at my neighborhood grocery were Sociables, but they turned out to be the perfect cracker pairing. I think I know what everyone is getting a jar of next Christmas!
That sounds like the perfect pairing!