Bacon Jam

If you’ve never tried Bacon Jam before your life is about to change for the better. Spread it on toast, chuck it in a grilled cheese or even on a burger!

But for real, I can’t remember my life pre bacon jam and quite frankly I don’t wish to remember either. It’s literally my go-to addition for just about anything. My favourite combination being me, a spoon and a jar of bacon jam. Follow me…

Homemade Bacon Jam

First thing we’ll want to do is fry up some bacon. A favourite past time of mine. A timeless hobby if you will!

Low ‘n’ Slow

The key is ensuring you don’t have the heat above a medium. You want to render down as much fat as possible, and fry the bacon until nice and crisp. This will not only develop the flavour of the bacon, but it’ll also eliminate any chewy bits of fat.

Once the bacon is crisp, remove it from the pan and leave a little bit of fat behind.

Making Bacon Jam

Alright, bacon done and dusted, time to make the jam! Here’s what you’ll need:

Bacon Jam Ingredients

• Bacon – as discussed.
• Onion – this will be caramelized in the leftover bacon fat to add a gorgeous sweet flavour to the jam.
• Brown Sugar & Maple Syrup – adds sweetness and helps develop the sticky, jammy texture.
• Balsamic Vinegar & Apple Cider Vinegar – to balance out the sweetness.
• Strong Brewed Coffee & Bourbon – see below.

Okay, let’s address the 2 elephants in the room…

Bacon Jam with Coffee

Coffee and meat in general is an underrated combo, and it 100% works in bacon jam. It’s not overpowering in the slightest and gives a gorgeous depth of flavour to the jam. I’ve tested bacon jam with coffee and without, and the difference is very noticeable!

I don’t like coffee, should I still use it?

I don’t like coffee either! This is one of the few circumstances I’ll use it. You can’t distinctively taste the coffee, it just deepens the flavour.

Bacon Jam with Bourbon

Bacon and bourbon are a match made in heaven. It gives a gentle buzz to the jam.

I don’t drink/like bourbon, can I sub it?

Same as above, I’m not personally a fan of bourbon by itself, but in this context I wouldn’t go without it. Most of the alcohol will burn off, but if for whatever reason you don’t drink then just sub a little extra water or beef stock.

Once you’ve caramelized the onions, add the cooked bacon and all the other goodies in, then simmer until super soft and sticky!

Now, strictly speaking, you could serve it up from there, but I highly recommend blitzing it in a food processor. This will help bind everything together and give you a finer, more spreadable texture.

What if I don’t have a food processor?

If you don’t have a food processor I recommend finely dicing the bacon once it’s cooked before you add it back into the pan. Also just dice the onion as finely as you can.

Bacon Jam FAQ

How to store Bacon Jam

Bacon jam is best served fresh, but you can allow the jam to cool and keep it in an airtight jar in the fridge. You will find that once it cools, small white dots will appear – this is the fat. Once it comes back up to room temp they will disappear (with a quick stir). I recommend warming it through on low heat with a splash of water to loosen it up (if needed) before eating again.

How long does bacon jam keep in the fridge?

I usually keep it in the fridge for no longer than a week, but you can leave it longer at your discretion. The jam is packed with a fair bit of salt and sugar so 2-4 weeks should be fine if it’s kept airtight and at fridge temperature.

Canning Bacon Jam

The FDA does not approve the canning of the bacon jam at home. This is due to not being processed with enough heat and pressure. Thank you, Bea, in the comments for this info!

Serving Bacon Jam

What can I use Bacon Jam for?

• Cheese and Crackers
• Stuffed Chicken Breasts
• Bread/Croissants and butter
• Burger Filling (especially with blue cheese!)
• Grilled Cheese

If you love bacon in a sweet context then definitely check out my Maple Bacon Grilled Cheese and Cranberry Bacon Brie Grilled Cheese! 

Alrighty, let’s tuck into the full recipe for this bacon jam shall we?!

How to make Bacon Jam (Full Recipe & Video)

5 from 7 votes

Bacon Jam

By: Chris Collins

If you've never tried Bacon Jam before your life is about to change for the better. Spread it on toast, chuck it in a grilled cheese or even on a burger!

Prep: 5 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr

Servings: 1 cup

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Equipment

• Large, Deep Frying Pan
• Food Processor (see notes)
• Wooden Spoon
• Sharp Knife & Chopping Board
• Slotted Spoon

Ingredients 

1x2x3x

• ▢ 1lb / 500g Bacon, chopped
• ▢ 1 large White Onion, diced
• ▢ 1/3 cup / 65g Brown Sugar
• ▢ 1/4 cup / 60ml Maple Syrup
• ▢ 1/4 cup / 60ml Balsamic Vinegar
• ▢ 1/4 cup / 60ml Apple Cider Vinegar
• ▢ 1/4 cup / 60ml Strong Brewed Coffee
• ▢ 1/4 cup / 60ml Bourbon
• ▢ Salt & Pepper, as needed

Cook ModePrevent your screen from going dark

Instructions 

• Fry bacon over medium heat until crispy with the fat fully rendered. If there is a considerable amount of fat then remove it from the pan as well (around 1 tbsp leftover to fry the onion is fine).
• Add in the onion and fry until it begins to pick up colour, then turn the heat to low. You want to fry it for a good 20-25mins to caramelize them and bring out as much sweetness as possible. If they begin to brown/char the heat is too high. Stir occasionally until deep golden, soft and sticky.
• Turn the heat back up to medium heat and add the bacon back in. Stir in sugar, maple syrup, balsamic vinegar, apple cider vinegar, bourbon and coffee. Bring to a gentle simmer for around 15-20mins and allow to reduce until the liquid soaks up and becomes sticky. Test for seasoning and adjust if desired.
• Pop in a food processor and blitz until desired texture (see notes for storage).

Video

Notes

a) How to store Bacon Jam - You can keep it in an airtight jar for up to a week (or longer at your discretion). It's best served straight away, but if you do keep it in the fridge then let it come to room temperature or warm in a pan over low heat, otherwise it'll be too hard. Add a splash of water to loosen up if needed.

b) Pan Heat - Important to fry the bacon at no higher than a medium heat. This will help render down as much fat as possible (just pour out what's not needed). With the same token it's important to fry the onions on a low heat to tickle out as much natural sweetness as possible. Don't rush either of these, it's worth the patience!

c) I don't like coffee, do I have to add it? - I don't like or drink coffee either, this is one of the only contexts I'll ever use it. You don't distinctively taste the coffee, but it gives a gorgeous deep background flavour, so I highly recommend using it.

d) I don't like bourbon, do I have to add it? - Same again, neither do I on its own. Here it adds a very gentle but delicious tangy background kick. Most, if not all of the alcohol will burn off, but if for whatever reason you can't drink alcohol just leave it out (replace with water/beef stock to thin out in replacement as needed).

e) Food Processor - If you don't have a food processor I recommend finely dicing the bacon once it's cooked, before you add it back in the pan. Also just dice the onion as finely as you can.

f) Calories - Based on 1/4 cup of jam.

Your Private Notes:

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Nutrition

Calories: 451kcal | Carbohydrates: 22.73g | Protein: 10.8g | Fat: 32.76g | Saturated Fat: 0.012g | Polyunsaturated Fat: 0.007g | Monounsaturated Fat: 0.006g | Sodium: 400mg | Potassium: 522mg | Fiber: 0.4g | Sugar: 20.22g | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.5mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

If you loved this Bacon Jam recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!