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.
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.
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.
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…
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
How do you thicken 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.
What is the best bacon for bacon jam?
The best bacon to use for homemade bacon jam is a thick cut bacon. It gives the jam a more meaty bite.
Can you can bacon jam for long-term storage?
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
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! ❤️️
Did you make this recipe?
This homemade bacon jam is the perfect blend of sweet and savory for the ultimate jam you can spread on burgers, toast, and more!
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.
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