Bacon Jam
Savory meets sweet in this easy homemade bacon jam. Learn how to make this caramelized bacon and onion spread for the ultimate addition to any burger, cheese board, or biscuit.
What is Bacon Jam?
This savory-sweet concoction is more like a relish made from slowly cooking bacon with onion, vinegar, sugars, and spices. In order to be dubbed a jam, the recipe uses a certain amount of sugars that cook down, giving the finished product more of a thick and jammy consistency.
It’s equal parts savory and sweet and is perfect for slathering on bread, toast, crackers, and more.
Why We Love It
If you are feeling a bit skeptical about making this bacon jam, fear not. There are many reasons to break out the bacon and get to jamming.
- Bacon. Seriously, what’s not to love about something made from bacon??
- Pairs with everything. This homemade bacon jam can be brought out at breakfast, brunch, lunch, dinner, and even dessert! (Maybe dessert is a bit of a stretch… or is it??)
- Great for gifting. It’s a great recipe to make for a hostess or holiday gift.
- Supremely easy to make. As an added bonus it cooks up in one pan making clean-up a breeze.
Ingredients You’ll Need
- Bacon: THE most important ingredient in this recipe. I would suggest using a thick cut bacon to make the jam.
- Aromatics: A blend of onion, shallot, and garlic cook in the bacon fat to make a delicious base for the jam.
- Liquids: Coffee, water, and vinegar add a depth of flavor while also giving the sweeteners a liquid to thicken with.
- Sweeteners: A mixture of maple syrup, light brown sugar, and honey sweeten and thicken the bacon jam.
- Spices: Ground allspice and chili powder add a little extra flavor to the jam.
Step-By-Step Directions
- Cook bacon (#1): In a large dutch overn or a heavy-bottomed pot over medium-high heat, cook the bacon until crisp. Be sure to stir occasionally, it should take about 20 minutes.
- Transfer bacon: Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- Cook the aromatics (#2-#3): 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.
- Add remaining ingredients (#4): Return the bacon to the pot, then stir in the coffee, water, vinegar, maple syrup, brown sugar, honey, allspice, and chili powder.
- Cook to thicken (#5): 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.
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- Cool: Remove from heat and allow the bacon mixture to cool for 15 minutes.
- Transfer from pot (#6): Using a slotted spoon, transfer the mixture to the work bowl of a food processor. Discard any excess fat in the pot.
- Pusle the bacon mixture until fienly chopped, about 5 pulses, or to desired consistency.
- Store the jam in a glass jar with a tight fitted lid in the refrigerator for up to 2 weeks.
Serving Suggestions
While my favorite way to eat this homemade bacon jam is this slathered on plain bread, there are honestly a million uses for this little jar of deliciousness…
- Top a juicy burger with some of this homemade bacon jam.
- Serve it on an egg sandwich at breakfast.
- Use it on a sandwich such as a BLT.
- Spoon it over a freshly baked potato.
- Coat homemade pierogies with this salty and sweet jam.
- Slather it on some warm biscuits at brunch.
- Add it to a cheese plate with fruit preserves and baked brie.
- Dress it up in a fun glass jar with a label and gift it as a hostess gift.
Tips for Storing
I would not recommend trying to can this bacon jam for long-term storage the same way you would for a fruit preserve like homemade blueberry jam. Here are the best ways to store this savory bacon jam.
- Refrigerate: Keep freshly made bacon jam in the refrigerator for up to 2 weeks in a glass container. Serve at room temperature or warm a little before serving.
- Freezing: For longer storage, freeze this savory jam. Leave some head space at the top of the jar when you fill it up and store it in a freezer-safe container for up to 3 months.
- Thawing: Transfer to the refrigerator to thaw and keep for up to 2 weeks after moving to the refrigerator.
Troubleshooting Bacon Jam
The best way to thicken your bacon jam is to allow the liquid to reduce during the cooking time on the stove. Use your spoon or spatula to test the thickness by drawing a line in the jam. If it leaves a distinct trail, it’s thick enough. If it does not leave a trail, continue to cook until it does. Also know that it will thicken more as it cools.
The best bacon to use for homemade bacon jam is a thick cut bacon. It gives the jam a more meaty bite.
Unfortunately, bacon jam is not considered safe to can at home. You risk salmonella, listeria, or even botulism if you try canning bacon jam. For longer term storage, I would recommend freezing your bacon jam.
Bacon Recipes to Make Next
- Warm Cheesy Bacon Dip
- Bourbon Brown Sugar Bacon
- Bacon and Mushroom Potato Gratin
- Oven Baked Bacon
- Bacon-Jalapeño Cheese Ball
Savory, sticky, and sweet this homemade bacon jam has it all. Perfect for burgers, sandwiches, bread, and more, you will wonder why you haven’t been putting this jam on everything!
If you make this recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Bacon Jam
Ingredients
- 1 pound (454 g) 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 (180 ml) brewed coffee
- ½ cup (120 ml) water
- ⅓ cup (80 ml) cider vinegar
- ⅓ cup (104 g) maple syrup
- 2 tablespoons light brown sugar
- 1 tablespoon honey
- 1 teaspoon ground allspice
- 1 teaspoon chili powder
Instructions
- 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.
- 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.
- 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.
Notes
- Equipment: Dutch oven (or other heavy-bottomed pot) / Food processor
- Food Processor Alternative: You can pulse in a high-powered blender, or chop/smash very finely with a knife to get the correct consistency.
- Bacon: THE most important ingredient in this recipe. I suggest using thick-cut bacon to make the jam.
- Coffee Alternative: If you can’t have caffeine, decaf will work just fine. If you need to avoid coffee entirely, substitute the same amount of water.
- Storage: Keep freshly made bacon jam in the refrigerator for up to 2 weeks in a glass container. Serve at room temperature or warm a little before serving.
- Freezing: For longer storage, freeze this savory jam. Leave some headspace at the top of the jar when you fill it up and store it in a freezer-safe container for up to 3 months.
- Thawing: Transfer to the refrigerator to thaw and keep for up to 2 weeks after moving to the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
Bacon Jam is such an amazing food spread! I first had it years ago in a little Brooklyn pizza joint, named Paulie Gee’s. He had a local Spanish couple who made it for him. He slathered it on pizza, topped with burrata cheese. Top 5 best things I’ve ever eaten. While he couldn’t give away their recipe, he did say COFFEE was the key, so I’m happy to see it in here.
Can you make the bacon jam, just like any other jam by submerging it in hot water so it has a longer shelf life?
Hi Deborah, I do not recommend using this recipe for long-term storage.
Afternoon Michelle!
How are you both and Joseph? That little one has stolen my heart.
I want to make this jam so badly!! I cannot however have caffeine :~(
Do you have any suggestions what I could use in place of the coffee. I’m not even allowed decaffeinated.
Have a Joyful Day :~D
Charlie
Hi Charlie, Awww, we are both great, thank you! I would probably substitute more water for the coffee. I hope you enjoy!
Can you have coffee extract? There are many that have no caffeine.
I’m intrigued to try this but i dont drink actual coffee but rather a substitute called PERO that tastes alot like coffee. If its as good as you say I’m gonna try and can it to preserve it on the shelf for gifts to share with family. I would figure you can it no different than jams or jellies. Thanks for the recipe!
Rachel:
If you are going to preserve it, make sure you use a pressure cooker. It is a meat recipe and will not keep on the shelf otherwise without the threat of bacteria.
thanks for the recipe :) I made it tonight in a round Le Creuset French oven. Even on my range’s lowest setting the mixture was boiling and I was afraid it might burn, so opted to add a simmer mat. After 4 hours of simmering it finally started to really thicken. The color is considerably lighter than yours, but the taste is very good! I’m allergic to garlic, so used more shallots. The bacon I had on hand was Kirkland low sodium.
I am going to make this today! With the goal of putting it in little puff pastry cups that I’ve baked with a layer of cheese, and top with the jam before serving. Because who doesn’t love cheese and bacon! LOL!
I got Bacon Mamma Jamma’s bacon jam. Was awesome http://www.baconmammajamma.com
Can’t wait to try this! Looks amazing. This may be an addition to my Thanksgiving meal this weekend (Canadian Thanksgiving) :)
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?!
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.
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!
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!
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.
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.
Won’t the coffee make it spoil quicker from the acidity?
Hi Leslie, Nope, it will be fine!
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.
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.
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
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.
Making this immediately!
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
You could try honey for the sweetness and add maybe a TBS or so of Maple Syrup flavoring.