Bacon Jam Recipe

Bacon jam in a weck tulip jar with a blue and white floral spoon

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This easy Bacon Jam recipe is sweet, smoky, salty and savory with crispy bacon, caramelized onions, brown sugar, maple syrup, coffee and a splash of vinegar. It cooks down into a glossy, jammy spread that’s perfect for burgers, grilled cheese, chicken sandwiches, appetizers and more.

Prep Time15

Cook Time1

Total Time1 15

Course: Condiment, dip, spread

Cuisine: American, Southern

Servings:

Author: Kellie

Cost: $13

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.

Suggested Serving Ideas:
Serve Bacon Jam on burgers, chicken sandwiches, grilled cheese, breakfast sandwiches, biscuits, crostini, baked brie, cheese boards, roasted potatoes or eggs.

Nutrition