Bacon jam is a culinary masterpiece that combines the intense flavors of bacon and caramelized onion. Add supplementary ingredients of espresso, cider vinegar, and sweeteners to make a condiment that doesn’t stop! It just keeps working to provide stellar flavor for dish after dish!
I’m obsessed with all things bacon – Bacon Jam, Bacon Aioli, Bacon Mac and Cheese, Stuffed Dates Wrapped in Bacon, Little Smokies, Bacon Cheese Dip, Bacon Popcorn – the list is endless!
Bacon Jam takes everything to the most amazing level! Gourmet Burgers, Gourmet Grilled Cheese, a BLT, Stuffed Chicken Breasts and more! You can top potatoes or eggs with it, use it as an incredible spread, or fold it into cream cheese and warm for a dip.
Tender, flavorful bacon and sweet, rich caramelized onions are an undeniably perfect union. The espresso adds an earthy undertone while the brown sugar, maple syrup, and cider vinegar form a thick, sweet, and pungent syrup. The ingredients align in this recipe, giving you a savory and sweet spread that you’ll think about long after you’ve finished eating it.
Why You’ll Love It
- Enhances EVERYTHING
- Serve as a Condiment
- Great at a Party or for a Gift
- Lasts up to 4 weeks in the Refrigerator
Bacon Jam Ingredients
- Bacon – Center cut is preferred, but you can use your favorite bacon.
- Onions – They caramelize for amazing flavor and texture.
- Brown Sugar – Dark or light brown sugar adds molasses flavor and caramelizes with bacon and onions.
- Espresso – Coffee can also be used. You can use a 1/2 teaspoon espresso powder in 1/3 cup hot water.
- Pure Maple Syrup
- Cider Vinegar
Variations
- Experiment with different types of onions
- Try a different flavored vinegar that you like – balsamic, red wine, rice
How to Make Bacon Jam
- Fry Bacon – Sauté bacon in a pot for easy cleanup (cast iron preferred) over medium heat stirring frequently until bacon is cooked but not crispy. Remove bacon from pot and transfer to a plate covered in paper towels to absorb grease. Reserve 1 tablespoon of bacon drippings from the pot.
- Caramelize Onions – Add onions to pot and cook in bacon grease for 8 minutes. Reduce heat to low. Add brown sugar, espresso, and pure maple syrup. Stir frequently for 20 minutes while the onions caramelize.
- Make Bacon Jam – Add bacon and continue to cook, 30 minutes, stirring every few minutes. Onion and bacon mixture will become thick. Remove from heat and stir in apple cider vinegar.
- Optional: Allow bacon jam to cool. Add to a blender or food processor and pulse to achieve the desired consistency.
In a Slow Cooker
- Fry Bacon – Sauté bacon in a sauce pan over medium heat stirring frequently until bacon is cooked but not crispy. Remove bacon from pot and transfer to a plate covered in paper towels to absorb grease. Reserve 1 tablespoon of bacon drippings from the pot.
- Caramelize Onions – Add onions and caramelize in bacon grease.
- Make Bacon Jam – Transfer bacon and onions to a slow cooker. Reduce heat to low. Add brown sugar, espresso, and pure maple syrup. Stir and cook uncovered on high for 4 hours. Mixture should be syrupy.
- Optional: Serve as is or for a true jam, transfer to a food processor.
Serving Suggestions
- Spread on a hamburger or grilled cheese sandwich (between layers of bread before you grill it)
- Serve on crackers or sliced baguettes
- Top grilled or baked chicken, pork, or steak
- Spread it on a piece of toast and then top with a fried egg
- Give it away as a gift in a cute jar with a box of crackers. Include a note stating to keep it in the refrigerator and eat within 2-4 weeks
Tips
- Chop the bacon before frying it so it will cook faster and be the size you prefer.
- This bacon jam is meant to be chunky, so use the pulse button on the food processor so it doesn’t become a puree.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Shortcuts
- Bacon Pieces – these don’t produce as much grease as bacon slices, so make sure to add 2 Tablespoons of oil to your pan to caramelize the onions.
- Use some leftover coffee from your morning pot
- Plan ahead – when you are frying bacon for breakfast, do a double batch and save the amount needed to make bacon jam later; make sure to save enough grease.
To truly caramelize onions, it takes the full cooking time in the recipe. It takes that long for the sugars in the onion to be released. Don’t try to speed up the process by turning up the heat – that will burn them. Slow and low is the key to delicious caramelized onions.
It isn’t safe to can bacon products, so enjoy this bacon jam fresh.
How to Store Bacon Jam
- At Room Temperature – It can sit out for serving purposes for a couple of hours. After that it needs to be refrigerated.
- Refrigerate – Refrigerate in a sealed container for up to 2-4 weeks.
- Freeze – Store in freezer for up to 2 months. When ready to use, let thaw in refrigerator. Heat in the microwave or in a pan on the stove.
How to Serve Bacon Jam
- Serve in a dish with a spoon on a buffet or table for up to 2 hours. Place in refrigerator after that.
- When you pull it out of the refrigerator, heat it in the microwave until it is just warm. Or you can heat it up in a sauce pan.
Dietary Considerations
- Gluten Free
- Dairy Free
- Nut Free
More Condiments
Bacon Jam
Ingredients
- 1 pound center cut bacon cut into 1" slices
- 2 large onions diced
- ½ cup brown sugar packed
- ⅓ cup espresso or coffee
- ¼ cup pure maple syrup
- 1 tablespoon cider vinegar
Instructions
- Sauté bacon in a pot (cast iron preferred) over medium heat stirring frequently until bacon is cooked but not crispy (about 5 minutes).
- Remove bacon from pot and transfer to a plate covered in paper towels to absorb grease. Reserve 1 tablespoon of bacon drippings from the pot.
- Add onions to pot and cook in bacon grease for 8 minutes. Reduce heat to low.
- Add brown sugar, espresso, and pure maple syrup. Stir frequently for 20 minutes while the onions caramelize.
- Add bacon and continue to cook, 30 minutes, stirring every few minutes. Onion and bacon mixture will become thick.
- Remove from heat and stir in apple cider vinegar.
- Allow bacon jam to cool. Add to a blender or food processor and pulse to achieve the desired consistency.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Followed the recipe to a “T”, but it never got “syrupy” for me. I let it brew all day until it started blackening and then I pulled the plug. Yummy flavor, but not sure why it didn’t thicken.
Hmmm…I’m trying to think of why that would be. You could continue to cook it. Did it jam up in the processor? Thanks for the feedback! I haven’t had that problem. Would make a great pizza sauce thinner though!
did you use maple flavored syrup or real maple syrup? If you used the former (Like Aunt Jemima’s or Log Cabin), it won’t thicken as well
I used
Butterworth and it works just perfect, enjoy!
Looks yum!