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.
Could you jar this recipe for gifts
We’ve updated this post with some information about canning meat. Please see the links in the post!
Now I’m thinking breakfast: a round toast, a poached egg, some avo slices, and this on top? Oh my!
Was watching some kind of competition show on Food Network, and they made a crab cake with a roumalade, with butter lettuce and a thick tomato, topped with bacon jam. Made your recipe and the cake tonite. Sick! (In a good way!) YUM! Will be in my regular rotation!
Can you freeze the bacon jam?
Yes! It freezes well.
My husband made bacon jam a couple of months ago and that was the first time we had eaten it. It was pretty good on our steaks so we wanted to have it again, but we couldn’t find the recipe. Since this one got great reviews I thought I would try it. It was absolutely, mind-blowing delicious. A week later my son asked if he could invite his friends over for steaks and would I make the bacon jam. I made it and, again, it was out of this world. This might be sacrilege, but I used the little container of bacon pieces you can get in the salad dressing aisle. Not the crispy ones, the soft ones. I think there is A LOT less fat. They seem to be actual pieces of bacon. The container is equivalent to 7 strips of bacon.
Love this recipe-it has become a staple.
I made this tonight to go on top of thick cut pork chops. I substituted apple juice for the water but followed everything else to a T. PERFECTION!!!!!
I think the apple juice gave it a little kick that went well with pork.
So this jam can only be stored for a week?
To be honest, it will probably last longer than that, but I don’t want to suggest leaving it for longer in case someone gets sick. 🙂
I made this amazing bacon onion jam for Thanksgiving 2020 and serve it with roasted Brussel sprouts. It was amazing and everyone loved it. Each day since, I have been thinking about having it on my homemade biscuits. I am going to stop fighting it!!! ?
THIS IS THE BEST!!!! I make 8 canning jars of this incredible concoction, handed it out to the guys on the fishing boat. Being men, and skeptical, all it took was one taste and they were eating it right out of the jar begging me to make more! Needless to say, my man was in awe of my kitchen skills…I am smoking a butternut squash with my pork butt and guess what goes great with that?
BACON/ONION JAM!!!
Love it!!!
hi, i saw your review of the bacon jam and noticed you said you canned it. did you can it or did you just put in canning jars? if you did can it, how long did you process jars for?
thanks, Donna
Hiya, never heard of this but sounds delicious. What do you eat it with? Is it a garnish? Sorry for my ignorance.
It is delicious! I like it on crackers with cheese, burgers, or even with a roast.
I made this today, it is delicious. I had to call my husband at work and tell him. Lol he put me on speaker so I could tell the guys he was with how good it is. They can’t wait to try it.
I love that story! Yay!
The very best!
You mention spices twice, but list none in the recipe. Which spices did you use?
I can see that’s confusing. By spices I meant flavorings – coffee and balsamic. Sorry for the confusion!
Excellent flavor. A little time can be saved by dicing the onions smaller.
I think I have uncovered the perfect kitchen aroma – the smell of cooking bacon jam and baking bread – how do I get this into a candle?
Haha now that’s a candle I would buy!!
AWESOME taste! Love it ~ thanks!