Bacon Jam Recipe

I made this Homemade Bacon Jam Recipe and now every bagel, burger, and cheese plate in my house is under delicious siege.

I’m obsessed with this bacon jam. I love the sticky sweet-salty mess that smacks of real bacon, and it makes everything better.

I call it the Best Bacon Jam because I can smear it on toast, slap it on burgers, or pile it on a cheese board and people lose their minds. The combo of thick cut bacon and a large yellow onion gives chewy crunch and caramel notes.

But don’t get it confused with plain jam, this is rugged, smoky, messy, concentrated bacon joy. This is my Homemade Bacon Jam Recipe.

I want to put it on everything. Everything.

Ingredients

• Thick-cut bacon: crunchy fat and salty backbone, basically the star protein here.
• Yellow onion: sweet, softens into jammy goodness, it’s the savory glue.
• Garlic: bright punchy hits, small but keeps things interesting.
• Brown sugar: deep caramel notes and sticky sweetness, makes it decadent.
• Maple syrup: warm woody sweetness, adds cozy breakfast vibes.
• Strong coffee: bitter contrast that keeps it from being too sweet.
• Apple cider vinegar: tangy zip that cuts through the richness.
• Worcestershire sauce: umami boost, adds meaty savory depth.
• Black pepper: sharp heat, wakes up the overall flavor.
• Red pepper flakes: optional kick, for when you want spice.
• Kosher salt: brings out flavors, taste and adjust as needed.
• Water: thins the jam a bit, for spreadable consistency.

Ingredient Quantities

• 1 lb thick cut bacon, cut into 1 inch pieces
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup packed brown sugar
• 1/4 cup pure maple syrup
• 1/4 cup strong brewed coffee
• 3 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp freshly ground black pepper
• 1/2 tsp red pepper flakes, optional
• 1/4 tsp kosher salt, or to taste
• 1 to 2 tbsp water, if needed to thin

How to Make this

1. Cook the bacon in a large skillet over medium heat until it’s nicely browned and most of the fat is rendered, about 10 to 12 minutes; remove bacon with a slotted spoon and drain on paper towels, but leave about 2 tablespoons of bacon fat in the pan.

2. Add the finely chopped yellow onion to the hot fat and cook over medium-low heat, stirring often, until deeply golden and caramelized, about 20 to 25 minutes; be patient, this is what makes it jammy and sweet.

3. Stir in the minced garlic and cook 30 to 60 seconds more, just until fragrant, don’t let it burn.

4. Return the cooked bacon to the pan and sprinkle in the packed brown sugar, stirring to melt and coat everything.

5. Pour in the pure maple syrup, strong brewed coffee, apple cider vinegar and Worcestershire sauce; add the freshly ground black pepper and red pepper flakes if using, then bring to a gentle simmer.

6. Reduce heat to low and simmer, stirring occasionally, until the liquid reduces and the mixture is thick and sticky, about 20 to 30 minutes; taste and add the kosher salt to your preference.

7. If you prefer a smoother texture, pulse the mixture a few times in a food processor or chop roughly with a knife until you reach your desired chunkiness; if you like it chunkier you can skip this.

8. If the jam seems too thick after cooling, stir in 1 to 2 tablespoons of water to loosen it, a little at a time, until you get the spreadable consistency you want.

9. Transfer the bacon jam to a clean jar, let cool to room temp, then refrigerate; it will thicken as it cools and keeps about 2 weeks in the fridge.

10. Serve on toast, burgers, grilled cheese or a cheese board and enjoy watching everyone fight over the last spoonful.

Equipment Needed

1. Large heavy skillet (10 to 12 inch) – for browning the bacon and cooking the jam, a sturdy pan helps keep heat even.
2. Slotted spoon – to lift out the bacon and leave most of the fat in the pan.
3. Cutting board and a sharp chef’s knife – for chopping bacon, finely dicing the onion and mincing garlic.
4. Wooden spoon or heatproof spatula – for stirring the onion until caramelized and mixing in the other ingredients.
5. Measuring cups and spoons – for the brown sugar, maple syrup, coffee, vinegar and seasonings.
6. Food processor or a sturdy knife for pulsing/chopping – optional if you want the jam smoother or more uniform.
7. Paper towels and a small bowl or plate – to drain the bacon after cooking.
8. Clean jars with lids (or airtight container) – to store the jam in the fridge once cooled.

FAQ

Bacon Jam Recipe Substitutions and Variations

• Bacon: swap for pancetta or guanciale for same porky, fatty flavor; if you use turkey bacon it’ll be leaner so fry a bit longer or add a tablespoon of oil.
• Pure maple syrup: honey works 1:1 for sweetness, agave is milder; use molasses only if you want a deeper, slightly bitter note and cut back to 1 1/2 tbsp.
• Strong brewed coffee: use strong black tea or a splash of beef broth for the savory backbone, same volume.
• Apple cider vinegar: red wine vinegar or fresh lemon juice at same amount will keep the bright acidity, but taste and adjust if using lemon because it’s a bit sharper.

Pro Tips

1) Caramelize the onions low and slow. Don’t rush it by cranking the heat, you’ll get bitter edges. Stir every few minutes, and if they start to stick, splash a tablespoon of water or a bit of bacon fat to loosen them up. They should be deep golden, not pale.

2) Save some bacon for texture. Chop and fold most of it into the jam, but reserve about 1/4 cup of crisped pieces to stir in at the end or sprinkle on top. That way you still get crunchy bites and not just mushy spread.

3) Adjust the sweet to savory balance at the end. The maple, brown sugar and coffee interact as it reduces, so wait until it’s nearly done to taste. If it’s too sweet, add a tiny splash more vinegar or a pinch of salt. If it’s too tangy, a little extra maple will mellow it out.

4) Cool and test before you jar. The jam firms as it cools, so if it seems too thick when hot, thin it with water, coffee or a little extra maple a teaspoon at a time. Also let it sit in the fridge overnight if you can, flavors meld and it’s way better the next day.