Bacon Jam

Bacon Jam | browneyedbaker.com #recipe

Bacon. Jam.

The term is actually a little misleading. When I was frying the bacon for this, my husband called in from another room and asked what I was making with bacon. I said, “bacon jam.” His reply? “That sounds disgusting.” This is not jam, per se, but actually a caramelized bacon and onion spread that has been infused with fabulous flavors along the way. Once it was finished and I declared it fit for tasting, we spread it on slices of ciabatta bread and dug in. We were both in heaven, and he said he couldn’t believe how delicious it was. The taste was totally mind-blowing, and I had to stop myself from eating the whole jar and an entire loaf of bread.

Bacon can have that affect.

Bacon Jam | browneyedbaker.com #recipe

This is supremely easy to make. Are you ready? First, fry bacon until it’s crisp, then remove it with a slotted spoon. Add sliced onions, shallots and garlic to the rendered bacon fat and let them caramelize for about 10 minutes. Then, add the bacon back in, along with coffee, vinegar, maple syrup, brown sugar, honey, allspice and chili powder. Let the whole mixture simmer away until it’s super thick and dark, then pulse it a few times in a food processor and, voila!

Bacon jam.

Bacon Jam | browneyedbaker.com #recipe

While we ate this slathered on plain bread, I could think of a million uses for this little jar of deliciousness. Perhaps a surprise addition to a cheese plate, an option alongside fruit preserves with baked brie, a substitute for mayonnaise on sandwiches… It would also make a great hostess gift!

Whatever you do, don’t be turned off by the name… this is actually one of the most amazing bacon creations I’ve ever had!

Bacon Jam | browneyedbaker.com #recipe

One year ago: Ricotta Cake with Fresh Berries and Blueberry Buttermilk Sherbet
Two years ago: Blackberry Gin Fizz Float and Peach and Blueberry Crumble
Three years ago: Peanut Butter Chocolate Chip Cookie Bars
Four years ago: Peach Pie Tartlets
Six years ago: Black Bottom Cupcakes
Seven years ago: Parmesan Chicken & Rice

Bacon Jam

Yield: About 1½ cups

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

A caramelized bacon and onion spread, perfect for bread,
cheese plates, or on sandwiches!

Ingredients:

1 pound thick-cut bacon, cut into 1-inch pieces
1 large yellow onion, halved and thinly sliced
1 shallot, minced
5 cloves garlic, minced
¾ cup brewed coffee
½ cup water
⅓ cup cider vinegar
⅓ cup maple syrup
2 tablespoons light brown sugar
1 tablespoon honey
1 teaspoon ground allspice
1 teaspoon chili powder

Directions:

1. Cook bacon in a large Dutch oven or heavy-bottomed pot over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

2. Reduce the heat to medium and add the onion, shallot and garlic to the rendered fat in the pot and cook, stirring occasionally, until the onion is completely softened, about 10 minutes. Return the bacon to the pot, then stir in the coffee, water, vinegar, maple syrup, brown sugar, honey, allspice and chili powder. Bring the mixture to a simmer (lower the heat if you see that it's actually boiling) and cook, stirring occasionally, until the mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail when dragged across the bottom of the pot, 1 to 1½ hours.

3. Remove from the heat and allow the bacon mixture to cool for 15 minutes. Using a slotted spoon, transfer the mixture to the work bowl of a food processor. Discard any excess fat in the pot. Pulse the bacon mixture until finely chopped, about 5 pulses, or to desired consistency. Store the jam in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks. The jam is best served at room temperature.

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53 Responses to “Bacon Jam”

  1. Diane W. on August 7, 2014 at 12:07 am

    SO excited to make this! I’ve been researching recipes for awhile now, having first had bacon marmalade on a pizza in NYC…a small Brooklyn pizzeria named Paulie Gee’s. Paulie bought it from a local artisan, who stopped making it and moved to Spain! My sister bought me a jar right before they moved and I have yet to try to replicate it. Can.Not.Wait!!!

    Reply

  2. amanda @ fake ginger on August 7, 2014 at 1:00 am

    Omg, it looks amazing! I’ve wanted to make bacon jam forever now but I’ve been scared. You have eased my mind! I’m excited to try it!

    Reply

  3. Pieliekamais on August 7, 2014 at 1:48 am

    It’s the coffee that sold it for me! Pinning!

    Reply

  4. Debra on August 7, 2014 at 3:21 am

    I’ve made the Martha Stewart version (which is almost this recipe), and it is THE BOMB. Slather some bacon on whatever floats your boat :) Coffee is key also. A slice of toast, slather bacon jam and top with a poached or fried egg…you will be happy :)

    I am now inspired to go down this road this weekend.

    Reply

  5. Bryn on August 7, 2014 at 6:23 am

    Oh my! How good with this be instead of red sauce or pesto on a pizza!

    Reply

  6. Laura @ Raise Your Garden on August 7, 2014 at 7:06 am

    Bacon jam. This is brilliant. WE are big bacon eaters in our house. Love it. Cook up a pound of bacon daily for breakfast then throw what’s left in our salads. Rather have bacon than dessert (if we had to choose) but then again, sometimes, we just have both.

    Reply

  7. Audrey @ Audrey's Apron on August 7, 2014 at 7:17 am

    We love bacon jam on burgers! I’ll have to try your recipe soon–I know my husband would be thrilled! Thanks!

    Reply

  8. Sandra on August 7, 2014 at 7:41 am

    I know I shouldn’t make this but I will. My adult sons are going to love this!

    Reply

  9. Melanie @ Carmel Moments on August 7, 2014 at 7:51 am

    I had no idea that this was even possible! Gotta give it a try!

    Reply

  10. Joni on August 7, 2014 at 8:35 am

    I’m going to give this a try. I made some once before and was very disappointed in it. The predominant flavor was the cider vinegar and not the bacon. I think my mistake was buying a “good” brand of bacon that turned out not to have much taste to it.

    Reply

    • Michelle on August 7th, 2014 at 8:44 am

      Hi Joni, You’ll have to let me know how it compares. I have only been buying nitrate and preservative-free bacon and sausage without hormones since I got pregnant. That’s what I used to make this, and it definitely has TONS of bacon flavor. I didn’t think that the vinegar overwhelmed… hope you enjoy it!

      Reply

      • Joni on August 7th, 2014 at 8:53 am

        I will – I’m excited to try it again. I used Smithfield bacon the first time but I believe I’m going to splurge and buy some locally cured bacon from Broadbent’s or Newsom’s, they’re both famous for their country ham and their bacon is delish too.

        Reply

  11. Sues on August 7, 2014 at 8:48 am

    I made a bacon jam a couple years ago and I’m pretty sure I’ve been thinking about it every week since. Best condiment ever!!

    Reply

  12. Rebecca Orr on August 7, 2014 at 9:16 am

    Yum! Gonna have to try this!

    Reply

  13. AndreaL on August 7, 2014 at 9:20 am

    Thank you for this recipe! Bacon jam is awesome and is the best condiment ever! It is so addicting.

    Reply

  14. Sarah on August 7, 2014 at 9:24 am

    Oh my gosh, I had no idea bacon jam was a thing but this sounds incredible!

    Reply

  15. Sue D on August 7, 2014 at 9:58 am

    Sounds delicious! I think i will make that this weekend! YUM-O!

    Reply

  16. Anisa on August 7, 2014 at 10:20 am

    Love love love this idea! I wish I could dig my spoon right into the screen!
    Anisa – The Macadames. xx
    http://www.themacadames.com

    Reply

  17. marcie on August 7, 2014 at 11:15 am

    I’ve had bacon jam with some little appetizers and it was such a hit! I love the stuff and can’t wait to make it!

    Reply

  18. Cate @ Chez CateyLou on August 7, 2014 at 11:18 am

    I had bacon jam in Charleston in January for the first time and it quickly became one of the best things I have ever eaten! It was served with Pimento Cheese – heavenly! I have been meaning to make it but haven’t yet – I’m so glad you posted a recipe!

    Reply

  19. Phyllis on August 7, 2014 at 12:01 pm

    Looks yummy – I like to can and preserve – would you assume I could use my canning methods to keep these jars longer? thanks

    Reply

    • Michelle on August 7th, 2014 at 9:35 pm

      Hi Phyllis, As I’m not intimately familiar with canning, I can’t confidently recommend to you that this would be safe for long-term storage.

      Reply

  20. Jenny on August 7, 2014 at 12:28 pm

    I made bacon jam a few months ago…amazing…and this sounds just like it. Sadly, I ate the whole jar in one day..but it was worth it! I love putting it out as an appetizer…people don’t know what to make of it and then they try it…always goes very quickly!

    Reply

  21. Terri A. on August 7, 2014 at 12:39 pm

    Bacon jam is great on grilled cheese sandwiches.

    Reply

  22. Michael R. on August 7, 2014 at 1:10 pm

    Evil. Pure, delicious evil…….:D

    Reply

  23. Michelle @My California Kitchen on August 7, 2014 at 1:21 pm

    Caramelized onions and bacon are two of my favorite things. Can’t wait to try this!

    Reply

  24. Juli on August 7, 2014 at 3:16 pm

    So, my comment isn’t on the bacon jam (although I will most DEFINITELY be making it)! I wanted to send you a question/suggestion. I received an email from Pillsbury with a recipe for their Cinnamon Roll Cheesecake. OMG!!!! This sounds heavenly!! However, I like to make as many things from scratch as possible so I wondered if you have ever tried such a recipe? The majority of my recipes come from you so if you developed a recipe for Cinnamon Roll Cheesecake from scratch I would absolutely HAVE to make it!! Thanks!

    Reply

    • Michelle on August 7th, 2014 at 9:36 pm

      Hi Juli, I haven’t ever made a cinnamon roll cheesecake, but that sound amazing! Putting it on my to-do list :)

      Reply

  25. Rachel on August 7, 2014 at 4:30 pm

    Is there an alternative to the coffee? I am super sensitive to the taste of coffee and do not drink or eat anything flavoured with it! Thanks for your help!

    Reply

    • Michelle on August 7th, 2014 at 9:37 pm

      Hi Rachel, I’ve never made it without, and a few other commenters who have made different versions have mentioned that coffee is a crucial ingredient. You actually cannot taste the coffee at all in this. I am not a coffee drinker, so I definitely pick up on the taste, and there was absolutely none in the finished product.

      Reply

      • Rachel on August 12th, 2014 at 5:07 pm

        Thanks so much for your response – I’ll give it a go for sure as it looks delicious! Love your website and wishing you all the very best with your pregnancy!

        Reply

  26. Monica on August 7, 2014 at 5:30 pm

    Just made this. Tasting fabulous!

    Reply

  27. Angelyn @ Everyday Desserts on August 7, 2014 at 7:24 pm

    this sounds …. incredible! I mean, how can you turn down bacon?

    Reply

  28. Meg on August 7, 2014 at 9:16 pm

    So excited about this! Every time I see bacon jam somewhere on a menu, I have to order it! So happy I can make this on my own!

    Reply

  29. Heather @ Shards of Lavender on August 7, 2014 at 9:31 pm

    Oh my! This looks absolutely amazing! Yep, my husband’s going to have to fight me for this…

    Reply

  30. Jody on August 8, 2014 at 7:21 am

    This sounds amazing and I would love to try it, however English bacon is different from what we get in Canada/the States… should I use the usual English type or go for what they call ‘streaky’ bacon (and looks a bit more like our North American style bacon)?

    Sorry if this is confusing – just don’t want to spend the time making it and it not being right. Would love to take some with me on my holiday to Skye for our Tapas evening – it sounds as if my family would love it!

    Reply

    • Michelle on August 8th, 2014 at 2:48 pm

      Hi Jody, Since I am not at all familiar with English bacon, I would recommend to just go ahead and just the North American-style bacon.

      Reply

  31. Stephanie on August 8, 2014 at 10:29 am

    This sounds interesting :D Do you think I could use honey instead of the maple syrup? Maple syrup is hard to find where I’m from and would really like to try out this recipe!! Thanks :) xxx

    Reply

  32. Kaleigh Prokop on August 8, 2014 at 1:28 pm

    Making this immediately!

    Reply

  33. Kate @ Babaganosh.org on August 8, 2014 at 4:47 pm

    Oh my gosh. My stomach started growling as I was reading this. What a brilliant idea. I’ve made both bacon jam and caramelized onion jam before and thought each of those was the most amazing thing ever. I can’t even imagine how good they would be combined into one!

    Thank you for this recipe.

    Reply

  34. Megan on August 9, 2014 at 11:03 am

    Ok- I tried this in a cast iron Dutch oven and mine came out really sticky.. did I get it too hot? Open to any suggestions. I’m ready to try again ASAP.
    Thanks.

    Reply

    • Michelle on August 10th, 2014 at 10:06 am

      Hi Megan, Was it enameled cast iron or straight cast iron? Straight cast iron will conduct heat a lot more efficiently, so you might need to cook it over lower heat or for a shorter amount of time. The final result should be syrupy, but not completely sticky like candy. It sounds like it either cooked too long or at too high a temperature.

      Reply

      • Megan on August 12th, 2014 at 9:43 am

        Michelle, it was straight cast iron. I am going to give it another shot and try a different type of pot.
        Thanks for getting back to me.
        Megan

        Reply

  35. Leslie on August 10, 2014 at 11:16 pm

    Won’t the coffee make it spoil quicker from the acidity?

    Reply

    • Michelle on August 11th, 2014 at 10:44 am

      Hi Leslie, Nope, it will be fine!

      Reply

  36. Penny Wolf on August 11, 2014 at 8:03 am

    I have been making this for several years now thanks to
    http://www.notquitenigella.com/2009/10/08/bacon-jam-your-wildest-dreams-come-true/.Once I was short on the bacon so I added salami.
    It works! So does pepperoni. :) Put some of this in any bean or potato dish for
    fantastic flavor.

    Reply

  37. Kerry on August 11, 2014 at 5:12 pm

    I’ve made Martha Stewart’s bacon jam several times, but I’ll try your recipe next! If you’re looking for more ways to eat it, here’s what we like to do: stirred into scrambled eggs or in an omelet; as a spread on grilled cheese sandwiches; on toast/crackers with goat cheese, arugula, and candied-spiced nuts; on toast with goat cheese and a fried or poached egg; with cheese and crackers; and with a spoon.

    Reply

  38. Bri | Bites of Bri on August 11, 2014 at 7:40 pm

    This sounds delicous. I’ve had bacon jam before but I’ve never made it. When I had it at a restaurant they served it over Pimento Cheese and it was over the top!

    Reply

  39. Jessica on August 12, 2014 at 9:00 am

    Made this yesterday! YUM!! My Husband was at work at the fire department when I made it so I brought some down to him. He LOVED it along with the rest of the firefighters!

    Reply

  40. YM on August 14, 2014 at 3:18 pm

    So something went wrong! I couldn’t get mine to come out as dark as the pic and it just looks greasy, like the bacon fat collected. I am sure it’s me and not the recipe! This may not be a fair question, but any thought in what i did wrong?!

    Reply

    • Michelle on August 15th, 2014 at 9:28 am

      There is definitely a lot of grease in the pot, but using a slotted spoon should drain out most of it. Some of it will still slip in of course, but it shouldn’t be overly greasy. Make sure to use a slotted spoon and drain out most of the grease before transferring to a food processor.

      Reply

  41. Tina M on October 7, 2014 at 1:13 pm

    Can’t wait to try this! Looks amazing. This may be an addition to my Thanksgiving meal this weekend (Canadian Thanksgiving) :)

    Reply

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