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This homemade Bacon Jam is sweet, smoky, salty, savory and ridiculously good on just about everything. Crispy bacon, caramelized onions, brown sugar, maple syrup, coffee and a splash of vinegar simmer together into a glossy Bacon Onion Jam that’s perfect for burgers, chicken sandwiches, grilled cheese, cheese boards, breakfast sandwiches and spooning straight from the jar when nobody is looking.
Kellie’s Note
Bacon Me Jelly
I love a recipe that feels like a little kitchen magic trick, and Bacon Jam is my absolute favorite. You start with a skillet full of bacon and onions, add a few pantry staples, let everything bubble away, and suddenly you have this sticky, savory-sweet spread that tastes like it came from a fancy burger joint.
Except you made it yourself. In your kitchen. Probably while wearing fuzzy socks.
I’ve made a lot of condiments and sauces over the years, and this Bacon Jam recipe is one of those little extras that makes dinner feel instantly more exciting. I love keeping a jar in the fridge because it turns the simplest things into something special. Burgers? Better. Chicken sandwiches? Absolutely. Grilled cheese? Don’t even get me started.
This is my favorite kind of recipe because it’s easy to make ahead, keeps well in the fridge, and delivers big flavor without a lot of fuss. It’s sweet, smoky, salty, tangy and just rich enough to make you wonder why you haven’t been putting Bacon Onion Jam on everything all along.
Why You’ll Love My Bacon Jam
This Bacon Jam is simple, irresistible and packed with flavor. It’s the kind of make-ahead condiment that quietly steals the show.
You’ll love it because:
- It’s sweet and savory. Brown sugar and maple syrup balance the salty bacon perfectly.
- It’s smoky and rich. Thick-cut bacon, smoked paprika, coffee and Worcestershire sauce give it deep, bold flavor.
- It’s make-ahead friendly. Cook it once, stash it in the fridge, and use it all week.
- It makes basic meals better. Spoon it onto burgers, grilled cheese, chicken sandwiches, breakfast sandwiches, baked brie or crostini.
- It feels fancy without being fussy. The flavor is big, but the process is very doable.
- It’s a great homemade gift. Tuck it into a cute jar, keep it chilled, and watch people get very excited.
Ingredients For Bacon Jam
No measurements here, just a quick look at what makes this Bacon Jam recipe so good. You’ll find the exact amounts in the recipe card.
- Bacon: Thick-cut bacon is best for those chewy, smoky bits. Regular bacon works, too, but skip anything too thin. Swap with pancetta for a less smoky flavor or turkey bacon for a lighter option.
- Sweet onions: These cook down until soft, golden and jammy. Yellow onions work well, red onions add sharper flavor, and shallots make it a little more delicate.
- Garlic: Adds savory depth. Fresh is best, but garlic powder works in a pinch.
- Brown sugar and maple syrup: The sweet team that gives Bacon Jam its sticky, glossy finish. Light brown sugar, coconut sugar or honey can be used, but maple is my favorite with bacon.
- Apple cider vinegar: Balances the richness with a little tang. Balsamic vinegar makes it deeper and sweeter, while red wine vinegar adds more bite.
- Coffee: Adds rich, savory depth without making the jam taste like coffee. Use broth or water if you prefer, but coffee gives it that extra something.
- Bourbon or apple juice: Bourbon adds warm, smoky flavor; apple juice keeps it alcohol-free and slightly fruity. Apple cider works, too.
- Dijon mustard and Worcestershire sauce: A little tang, a little umami, and a whole lot of “why is this so good?” Whole grain mustard, soy sauce or tamari can stand in if needed.
- Spices: Smoked paprika, black pepper and cayenne add warmth and gentle heat. Use regular paprika, skip the cayenne, or add red pepper flakes if you like it spicy.
How to Make Bacon Jam
This Bacon Jam recipe is simple, but it does reward a little patience. You’re building layers of flavor, and the skillet does most of the work.
- Cook the bacon. Cut the bacon into small pieces and cook it in a large skillet over medium heat until crisp. It should be browned, sizzling and fragrant, with the fat rendered out. Transfer the bacon to a paper towel-lined plate.
- Pulse the bacon. Once the bacon cools slightly, pulse it in a food processor until it looks like coarse crumbs. You want small bits, not bacon dust.
- Save some bacon drippings. Pour off most of the bacon fat, but leave a little behind in the pan. This is what gives the onions that amazing flavor.
- Cook the onions low and slow. Add the onions to the skillet and cook until they’re soft, golden and jammy. Stir often so they don’t burn. This is where the Bacon Onion Jam really starts to happen.
- Add the garlic. Stir in the garlic and cook just until fragrant. Garlic burns quickly, so don’t walk away here.
- Build the sauce. Add the brown sugar, vinegar, coffee, bourbon or apple juice, maple syrup, mustard, Worcestershire sauce and spices. The mixture will look loose at first, but it will thicken as it simmers.
- Simmer until glossy. Let everything bubble gently, stirring occasionally, until the jam becomes thick, sticky and shiny. If it thickens too fast, add a splash of water to loosen it up.
- Add the bacon back. Stir the bacon into the pan and let it cook into the sauce until everything is rich, dark and spoonable.
- Adjust the texture. For a more spreadable Bacon Jam, pulse part of the warm mixture in a food processor and stir it back in. Keep some texture, though. The little bacon and onion bits are the best part.
- Cool and store. Let the jam cool, then transfer it to jars or airtight containers and refrigerate.
How to Store Bacon Jam
Bacon Jam should be stored in the refrigerator, not at room temperature. Even though it has sugar and vinegar, it’s not the same as a shelf-stable fruit jam.
- To refrigerate: Transfer cooled Bacon Jam to an airtight jar or container and refrigerate for up to 2 weeks.
- To freeze: Freeze in small airtight containers or freezer bags for up to 3 months. I like freezing it in smaller portions so I can thaw just what I need.
- To reheat: Warm gently in a small saucepan over low heat or microwave in short bursts, stirring between each one. If it’s too thick, add a tiny splash of water to bring it back to a spreadable consistency.
Do not can this recipe unless you’re using a tested pressure-canning recipe specifically designed for bacon jam. This recipe is made for refrigerator or freezer storage only.
Kellie’s Tips for the Best Bacon Jam
- Use thick-cut bacon. It gives you the best chewy-crisp texture and won’t vanish into the jam.
- Don’t rush the onions. The onions need time to soften and turn golden. If they brown too fast, lower the heat.
- Drain off extra fat. A little bacon fat is delicious. Too much can make the jam greasy.
- Simmer gently. You want a slow bubble, not a hard boil. This helps the jam thicken without scorching.
- Keep some texture. Don’t puree the whole batch completely smooth. Bacon Jam is best when it’s spreadable but still has little bits of bacon and onion.
- Taste before storing. If it tastes too sweet, add a splash more vinegar. If it tastes too sharp, add a little maple syrup or brown sugar. If it needs more depth, add a dash of Worcestershire.
- Make it ahead. The flavor gets even better after it chills in the fridge for a bit, making this a perfect party prep recipe.
What to Serve with Bacon Jam
This is the fun part because Bacon Jam goes with so many things.
Try it on:
- Burgers
- Grilled cheese
- Homemade Egg McMuffins
- Buttermilk biscuits
- Crostini
- Baked brie
- Charcuterie boards
- Deviled eggs
- Scrambled eggs
- Baked potatoes
- Meatloaf
- Avocado toast
My favorite move? A crispy grilled cheese with sharp cheddar, a spoonful of Bacon Jam and buttery toasted bread. It’s salty, sweet, melty and basically impossible to stop thinking about.
Bacon Jam Recipe
Equipment
- saucepan
- spatula
- kitchen shears
- chef's knife
- cutting board
- measuring cup
- measuring spoon
Ingredients
- 1 pound thick-cut bacon
- 2 large sweet onions, finely diced
- 3 cloves garlic, minced
- 1/2 cup packed dark brown sugar
- 1/3 cup apple cider vinegar
- 1/4 cup brewed coffee
- 1/4 cup apple cider or apple juice
- 3 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Pinch of cayenne, optional
- 2 to 4 tablespoons water, as needed
Instructions
- Cut the bacon into small pieces and cook in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate and let cool for a few minutes.
- Add the cooked bacon to a food processor and pulse in short bursts until it looks like coarse crumbs or very small bits. Set aside.
- Pour off most of the bacon fat from the skillet, leaving about 2 tablespoons in the pan.
- Add the onions and cook over medium-low heat for 20 to 25 minutes, stirring often, until very soft, golden and jammy.
- Stir in the garlic and cook for 1 minute.
- Add the brown sugar, apple cider vinegar, coffee, apple cider or apple juice, maple syrup, balsamic vinegar, vanilla, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper and cayenne, if using.
- Stir the mixture into the onions and simmer over low heat for 25 to 35 minutes, stirring occasionally, until thick, dark, glossy and syrupy. Add a splash of water if the mixture thickens too quickly.
- Stir the bacon back into the jam and cook for a few more minutes until everything is combined and spoonable.
- For a smoother, more jam-like texture, pulse half or all of the mixture in a food processor while warm until spreadable but not completely pureed.
- Cool completely, then transfer to jars or airtight containers and refrigerate.
Notes
- Bacon Jam is not shelf-stable and should be stored in the refrigerator or freezer.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, freeze in small airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
- If the jam becomes too thick, stir in a splash of water and warm gently until spreadable.
- Use thick-cut bacon for the best texture and flavor.
- For a smoother jam, pulse part of the mixture in a food processor and stir it back in. Avoid over-processing or the texture may become pasty.
- Bourbon can be used in place of the apple cider or apple juice for a deeper, smoky-sweet flavor.
Serve Bacon Jam on burgers, chicken sandwiches, grilled cheese, breakfast sandwiches, biscuits, crostini, baked brie, cheese boards, roasted potatoes or eggs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Jam Recipes
If you love this savory Bacon Jam, here are a few more easy jam recipes and spreads to try next:
I don’t recommend canning this Bacon Jam recipe. Bacon Jam is not shelf-stable like traditional fruit jam and should be stored in the refrigerator or freezer.
Bacon Jam will keep in an airtight container in the refrigerator for up to 2 weeks.
Yes! Freeze Bacon Jam in small airtight containers for up to 3 months. Thaw in the refrigerator and warm gently before serving.
You can serve it warm, room temperature or chilled, but I like it best slightly warm so it’s soft and spreadable.
Bacon Jam is sweet, salty, smoky, tangy and savory. It tastes like caramelized onions and crispy bacon cooked down into a sticky, rich spread.
Yes. Use apple juice, apple cider, extra coffee or even a splash of water instead of bourbon.
Bacon Onion Jam is another name for Bacon Jam because the recipe is made with bacon and slow-cooked onions. The onions help create that thick, sweet, jammy texture.
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I love their blog too, so many great recipes!