This sweet, savory Bacon Jam Recipe is the ultimate bacon lover’s taste treat. It combines the flavors of smoked bacon, onion, garlic, brown sugar, and vinegar into a tasty jam. The variety of ways to serve this is only limited by your imagination.
Calling all bacon lovers, and you know who you are! This slow-cooked, simmered bacon onion jam is pure heaven. The delectable possibilities with this jam are endless.
What is Bacon Jam?
Bacon Jam is a bacon-based relish made by slow-cooking bacon, onions, garlic, brown sugar, vinegar, and spices. It is absolutely divine and a must-try. You can store it for a little over a week in an airtight container in the refrigerator. Reheat it in the microwave for short intervals at reduced power.
How to Use It
- On top of hash browns
- Spooned over an omelet or scrambled eggs
- Stuffed in a grilled cheese
- Over waffles and pancakes
- On a club sandwich
- On a cracker with a piece of Gruyere or Gouda cheese
- Tossed in your favorite spinach salad
- Spooned over grilled chicken, steak, burgers, or other meats
- Over a baked potato or mashed potatoes
- Stuffed in pastry puff with Brie cheese
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Bacon: Use any hickory-smoked, uncured bacon.
- Brown Sugar: You can substitute dark brown sugar.
- Apple Cider Vinegar: You can substitute white wine vinegar, rice vinegar, champagne vinegar, or sherry vinegar.
- Coffee: Try some of our favorites, Peet’s Coffee, Death Wish Coffee, or Folgers Black Silk.
How to make Bacon Jam
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Chop the bacon really fine and cook it in a large skillet or Dutch oven over medium heat until crispy. Move the cooked bacon to paper towels to drain.
- Carefully ladle off all but 2-3 tablespoons of bacon grease. Toss in the onions and salt. Cook over low heat until browned and slightly caramelized.
- Add in the garlic and cook for an additional minute. Tilt the pan and remove all but about a half tablespoon of excess grease.
- Stir in the cooked bacon, brown sugar, cider vinegar, black pepper, cayenne pepper, cumin, and prepared strong black coffee. Cook the mixture until slightly thickened and browned.
- Remove from the heat and stir in a bit of balsamic vinegar.
Preparation Tips For Success
- If a finer consistency is desired, put the jam in a food processor and pulse several times until the desired consistency is achieved.
- You can substitute maple syrup for the brown sugar.
- Refrigerate this bacon jam. It is not shelf-stable.
More Bacon Recipes
Bacon Jam Recipe
Ingredients
- 1 pound hickory smoked bacon slices finely chopped
- 1 large yellow onion finely diced
- ½ teaspoon salt
- 2 cloves garlic minced
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon fresh ground black pepper
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- ¼ cup fresh brewed dark coffee
- 1 teaspoon balsamic vinegar
Instructions
- In a heavy skillet or Dutch oven over medium heat, cook bacon until crispy. Using a slotted spoon, move the cooked bacon to paper towels to drain. Tilt the pan to one side and carefully ladle off all but 2 tablespoons of the bacon grease.
- Add the onions and salt; cook over low heat until browned and slightly caramelized. Add the garlic and cook for an additional 1 minute. Tilt the pan and remove all but ½ tablespoon of excess grease.
- Stir in the cooked bacon, brown sugar, cider vinegar, black pepper, cayenne pepper, cumin, and prepared strong black coffee. Let the mixture cook down until slightly thickened and browned, 20-25 minutes.
- Remove from the heat and stir in the balsamic vinegar. Serve warm over crusty French bread or crostini.
Notes
- Store leftovers in the refrigerator in an airtight container or mason jar for 7-10 days.
- This recipe is not shelf-stable, and it must be stored in the refrigerator.
Nutrition
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Claire C
This was delicious! Try it on pan fried potatoes. It is our new go to for Sunday brunch. Thanks for the recipe, Beth!
Beth Pierce
You are most welcome, Claire!