Easy Bacon Jam Recipe
This bacon jam recipe is a rich, sweet, and savory spread made with crispy bacon, slow-cooked onions, brown sugar, maple syrup, coffee, and apple cider vinegar. The ingredients are simmered together until the mixture is thick, shiny, and easy to spread. A couple of pulses in a food processor gives it a chunky, jam-like consistency, without turning it into a smooth paste. Serve homemade bacon jam on burgers, sandwiches, toasted bread, or a cheese board whenever you want a savory condiment with a hint of sweetness.
Why You’ll Love Bacon Jam Recipe
- Sweet and smoky: A sweet and savory combination of bacon, brown sugar, maple syrup, and coffee.
- Versatile: Spread on burgers, grilled cheese, crostini, sandwiches, or scrambled eggs.
- Easy hob method: All the bacon, onions & sauce cook together in one main pan.
- Friendly for make-ahead: Make a batch ahead of time and store in the fridge for easy serving over the next few days.
What Is a Bacon Jam Recipe?
Bacon jam is a sweet-and-savory condiment made by cooking bacon with onions, sweeteners, and acidic ingredients until the mixture is thick and spoonable. Many versions also add coffee, vinegar, or maple syrup to balance the richness of the bacon. Usually served as a chunky spread, not a smooth fruit-style jam.
How Good Is This Food For You?
You’ll get some protein from the bacon and small amounts of fiber and micronutrients from the onions and garlic. Bacon also brings sodium and saturated fat to the table, plus brown sugar and maple syrup that add sugar. Because it is a rich condiment and not a vegetable side dish, eating a small portion is a practical way to control its total contribution to nutrition.
How to Serve Bacon Jam Recipe
Sandwiches & Burgers: Spread a thin layer over cheeseburgers, turkey burgers, or on toasted sandwiches for a sweet and savory topping.
Crostini and crackers: Spoon over toasted baguette slices with goat cheese or cream cheese for an easy appetizer.
Grilled Cheese Sandwich: Layer a thin amount inside a grilled cheese sandwich for a richer, savory-sweet filling.
Breakfast & Brunch: Serve a small spoonful with scrambled eggs, omelettes, or toast.
Directions
- Get the ingredients ready. Chop the bacon small, dice the onion, mince the garlic, and measure out the rest of the ingredients. Fry bacon. Heat a large heavy-bottomed skillet over
- Medium heat and add the bacon. Cook, stirring occasionally, until browned and crisp, about 10-15 minutes. Remove with a slotted spoon to a plate. Save the bacon grease. Discard the
- excess rendered fat, reserving about 1 tablespoon of fat in the pan. Turn the heat down to medium-low.
- Cook the onions. Add the diced onion and cook for 12-15 minutes, stirring regularly, until soft and golden brown. Add the garlic and cook, stirring for about 30 seconds to prevent burning.
- Deglaze pan. Add the brewed coffee and apple cider vinegar. Scrape up the browned bits from the bottom of the skillet and stir until mixed.
- Stir in the remaining ingredients. Add the brown sugar, maple syrup, black pepper, and optional cayenne. Return the cooked bacon to the skillet and combine well.
- Simmer until thickened. Turn frequently and simmer gently for a further 15–20 minutes. The liquid should reduce, and the mixture should turn dark and glossy and thick enough to spread. If it is still liquidy, allow a few more minutes.
- Cool and chill. Remove the skillet from the heat. Let the mixture cool a little, then pulse a few times in a food processor to a chunky consistency. Serve warm or place in an airtight container and refrigerate immediately.
Ingredients
- 12 oz (340 g) bacon, diced in small pieces
- 1 large yellow onion, finely chopped (about 1½ cups)
- 3 cloves of garlic, minced
- ⅓ cup (80 ml) * apple cider vinegar
- ⅓ cup packed light or dark brown sugar (approx. 70 g)
- 2 tablespoons (30 ml) maple syrup (pure)
- ½ cup (120 ml) black brewed coffee
- 1/4 teaspoon freshly ground pepper
- Optional 1 pinch of cayenne pepper
Execution
Fry bacon: Cook the chopped bacon until browned and the edges are crispy. Remove with a slotted spoon, leaving about 1 tablespoon of the rendered bacon fat in the pan.
Mellow the Onion: In the reserved fat sauté the diced onion over medium-low heat until soft and golden. Letting the onion soften contributes to the thick, relish-like texture of the finished jam.
Add the Garlic & Liquids: Add the minced garlic and cook for a moment, then stir in the apple cider vinegar and coffee. Scrape the flavorful browned bits up from the bottom of the pan.
Prepare the Sweet-Savory Sauce: Stir in the brown sugar, maple syrup, black pepper, and optional cayenne. Add the cooked bacon back to the pan, stirring to combine.
Simmer and Season: Gently cook until the liquid reduces and the mixture thickens and becomes glossy and spoonable. If you like smaller, more evenly distributed pieces of bacon and onion, pulse briefly in a food processor.
Additional tips
- Cook the bacon correctly: Drain excess grease; don’t leave the jam oily. Leave about 1 tablespoon of the bacon fat in the pan to cook the onion.
- Cook the onions slowly: high heat will burn the sugar and the onions before they are tender.
- Look for consistency: The mixture should coat the back of a spoon and hold its shape when spread. If it’s still liquid, cook a few more minutes.
- Keep a little texture: Don’t blend it all at once in the food processor; use short pulses.
- Store it safely: Immediately refrigerate the finished jam in a clean, airtight container. Follow USDA guidelines for cooked leftovers for this recipe: refrigerate within 2 hours and consume within 3-4 days. Keep the refrigerator at 40 °F (4 °C) or below. Do not use this recipe as a shelf-stable canned food.
Nutrition Facts
Homemade Bacon Jam recipe
Nutrition information is an estimate, not a laboratory-tested result or an official FDA Nutrition Facts label. Values may vary with ingredient brands, bacon fat removal, and the final amount of jam produced.
Note on nutrition accuracy: These are estimated nutrition numbers, not lab-tested figures. Nutrient values cannot be determined without the product labels, measured final yield, and a more precise ingredient-level calculation, since bacon brands vary widely in sodium and fat content and this recipe discards some rendered fat. If you want the nutrition panel to be displayed as highly accurate, then you should check these details before publishing.
Common Questions Bacon Jam Recipe
How long will homemade bacon jam last?
Store homemade bacon jam in a clean, airtight container in the fridge for 3-4 days. Store it at or below 40 degrees Fahrenheit (4 degrees Celsius) and refrigerate within 2 hours of cooking. This recipe is NOT shelf stable.
Can you make bacon jam in advance?
Yes! You can make bacon jam ahead of time, and chill it immediately prior to serving. Reheat only the portion you require until hot, and serve with a spoon.
How to Thicken Bacon Jam
Cook, uncovered, over low heat, stirring frequently, until excess liquid evaporates and sauce coats bacon and onions. It will thicken more as it cools, remember.
What To Serve With Bacon Jam
Bacon jam is a great topping for cheeseburgers, grilled cheese sandwiches, toasted baguette slices, and crackers. You can also serve a small spoonful with scrambled eggs or use it as a savory-sweet sandwich spread.
