Go Back
+ servings
Canned Bacon Jam with the lid off
Print Recipe
5 from 5 votes

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!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast, Brunch
Cuisine: Jam
Servings: 1 cup
Calories: 451kcal
Cost: £1 / $1


  • Large, Deep Frying Pan
  • Wooden Spoon
  • Food Processor
  • Sharp Knife & Chopping Board


  • 1lb / 500g Bacon, chopped
  • 1 large White Onion, diced
  • 1/4 cup / 50g 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, to taste


  • Cook bacon over medium heat until it crisps then remove from pan. If there is a considerable amount of fat then remove from the pan as well. A max of around 1 tbsp bacon fat should be left.
  • Turn the heat to low and begin frying your onion in the leftover fat. You want to fry them 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 and sticky.
  • Crank heat back up to a medium heat and stir in sugar, maple syrup, balsamic vinegar, apple cider vinegar, bourbon and coffee, then add back in your bacon. Allow to reduce until some of the liquid soaks up and becomes sticky. Test for seasoning and adjust accordingly.
  • Pop in a food processor and blitz until desired texture. Serve immediately or store and serve at room temp (see 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 again otherwise it'll be too hard. It also may have white patches on it, this is the bacon fat. Once you bring it to room temp these will disappear.
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 to tickle out as much natural sweetness as possible. Don't rush either of these, it's worth the patience!
c) Consistency of Bacon Jam - For a runnier jam add a little water before you begin reducing down the liquids.
d) 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.
e) I don't like bourbon, do I have to add it? - Same again, neither do I on it's 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 (add a dash of water/beef stock to thin out in replacement as needed).
f) Calories - Based on 1/4 cup of jam.


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