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.
Hi. I’ve used other Bacon Jam Recipes before, but was excited to try yours for the first time. I haven’t made it yet, but was wondering if there was a strong coffee taste in the end. I’m not a big coffee drinker, so I would omit if so. Thank you 🙂
No the coffee flavor isn’t strong at all. I find that it just adds some depth to the flavor. If you’re worried, you can always omit it. 🙂
I’ve just made this for Christmas presents here in the UK. I used unsmoked bacon, rather than smoked bacon. What did you use in the original recipie use?
I always buy smoked bacon. I love the flavor. 🙂
What could you use instead of onions as I am allergic but have been wanting a bacon jam.
Onions make up a big part of this recipe so I don’t think that it would work without them. If you’re able to eat shallots or leeks, then that would work as a substitute.
Could I double the recipe?
You sure can!
I’m so excited to have made this recipe, and although I did try it earlier this afternoon on a chicken patty, I’m making a burger tonight with it, and I think its going to be phenominal! I suggest people air fry the bacon, its quicker and produces better results. I did make 3x the recipe this morning…I also used a mix of yellow, sweet onions and shallots, and also chopped a whole clove of garlic into the mix. Very tasty! I’ve been thinking about making this for a while, and it didn’t disappoint!
I looked at lots of recipes, but I chose yours – glad I did! Question: some recipes said it would be good for two weeks in frig; you suggest one week. I made it today – plan to use it Friday/Saturday after Thanksgiving. That would be more than one week. What are your thoughts? Thanks!
I think that it would probably be just fine. I wrote a week just to be on the safe side. Have a wonderful Thanksgiving!
This bacon jam is delicious!!! A staple for our Fall/Winter cocktail parties. Seriously! Guests request it. We serve with Cambozola cheese and rosemary/raisin crackers from Trader Joe’s.
Try it! You’ll love it!!
I have made bacon jam for over a year now but never added the coffee. Love that! I serve with Gouda pimento and cheese and rice crackers Always a hit.
This is my go to for bacon jam recipe, thank you thank you! We eat it on sandwiches, burgers, brie cheese and our new favorite, on home made perogies! Its a keeper?
Hi. This bacon jam keeps for only up to a week refrigerated?
To be honest, with all the sugar it probably keeps longer. But we err on the side of caution with suggesting how long things keep.
Made this tonight and it was delicious. I decided to add some finely chopped garlic and a seeded jalapeño in the last few minutes of step 1, but otherwise followed the recipe exactly.
It was a little sweet, so I think I’ll cut the sugar in half next time, but definitely a great recipe.
I’ve made onion jam before mainly as a topping for beef burgers. Do you think this particular recipe would be good for burgers? I’ve tried some recipes that were just too sweet and some too much balsamic vinegar.
It’s AMAZING on burgers!
I have made this recipe many times and it is always a hit. When I make it, I always double the recipe as it doesn’t last long around my house! As a shortcut, I now use pre-cooked bacon and it turns out the same as using the uncooked bacon. We eat it on crackers with cream cheese, egg sandwiches and of course burgers. Delicious.
It was SUPERB! Only addition was a sprinkle of chili peppers.
Can you can Bacon Jam?
The USDA does not recommend canning meat.
I never got the onions to caramelize did exactly as recipe said very disappointed!@@
I’m surprised to hear that the onions didn’t caramelize after nearly 30 minutes of cooking. Perhaps your stovetop cooks at a much lower temperature than mine does. They all vary and you may need to adjust the heat a little higher if the onions haven’t properly cooked after that time. Do be careful though as the long cooking time and the added sugar can cause them to burn if the temperature is too high.
You mentioned using spices. I was wondering what spices you use that the recipe does not state?
I just reread the post but I don’t see any mention of spices. If you’re able to more specific I’m happy to answer your question!
She’s referring to the intro:
“This Bacon Jam recipe is … made by slowly simmering bacon, onions, brown sugar, and spices until they become thick and jam-like…”
Thank you! I can see it’s confusing … I was referring to the flavors of the coffee and balsamic. 🙂