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Family Kitchen
How to Make Bacon Jam
Here it is, a recipe for bacon jam.
Bacon jam!
It is exactly what it sounds like – sticky-sweet bacon (with finely chopped onions and garlic) cooked down until it’s concentrated, thick and jam-like. There is nothing better than bacon jam on a burger, in a grilled cheese sandwich, or eaten straight-up by the spoonful.
Bacon Jam
1 lb good-quality bacon
1 small onion, finely chopped
3-4 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup coffee, cola or beer
1/4 cup maple syrup or honeyRoughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden.
Return the bacon to the pan, add the brown sugar, coffee and maple syrup and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam.
If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold. Keeps in a sealed container in the fridge for a week or two, if it lasts that long.
Can’t get enough of the crisp? Try out these 21 Bacon Recipes!
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15 Comments
[...] They make bacon jam, a melt-in-your-mouth savory mixture of carmelized onions and bacon. If you don’t have access to their bacon jam, sold in specialty super markets, you can make your own. [...]
Onion tomato burger with bacon jam « makewhatyoulove commented on Jul 16 11 at 1:35 pmsarah commented on Jun 27 11 at 12:50 pmoh.my.goodnes. i’m making this today.
after you cook the onion and garlic in the bacon grease, do you remove most of the grease before adding the sugars or leave it all in?
JulieVR commented on Jun 27 11 at 7:41 pmYep, remove most of the grease or your jam will be oily.
Rosemeri commented on Jun 30 11 at 2:19 pmI just made this today and I have to tell you that it is sooooo delicious. I can’t wait to use it tonight on my burgers. If I can wait that long. Thank you so much for the recipe.
Nadette@Eat, Read, Rant commented on Jun 30 11 at 4:45 pmoh my word, just found the conversation piece for my upcoming picnic! yum!
hungryandfrozen commented on Jul 03 11 at 1:56 amThis recipe is amazing – I made it today and loved it. Will add it to my own blog soon. Thanks for sharing!
kim commented on Jul 12 11 at 5:11 pmI came across this recipe, gave it to a co-worker. She made it, brought it in today and we have yet to stop talking about it. I’m salivating just thinking about it. A-MA-ZING
Heather commented on Jul 21 11 at 12:35 pmIs there a way to can this safely so it would keep in a pantry (or in a box for shipping?)
Mo commented on Jul 21 11 at 10:46 pmGood question Heather……..I would love to can some of this for gift giving.
Renni commented on Jul 24 11 at 3:17 amHi Heather, you can likely can this as you would any jelly/jam, though I’m considering mincing the bacon very fine and possibly adding a sugarfree pectin. My only difficulty is knowing whether to use a waterbath or pressure canning. If this recipe is high-acid, like fruit jams, then it needs waterbath canning, but if like most meat dishes it is low-acid, then it should be pressure canned. See http://www.freshpreserving.com/getting-started.aspx for more canning info. Just make sure you cook everything thoroughly and sanitize & seal well to avoid breeding bacteria!
JulieVR commented on Jul 25 11 at 11:28 amThanks for your help Renni! Sorry, I’m on vacation with limited internet access. Heather, I’m not sure I can give advice on how to properly process this for shipping – I’ve never done it, nor have I canned any meat products. The whole idea makes me nervous! There are plenty of resources online that might help. I’d also check out http://www.foodinjars.com/. good luck!
PAULA commented on Aug 07 11 at 1:43 pmThis sounds delicious!
Anissa commented on Sep 22 11 at 1:06 pmHow much does this recipe make? I’m thinking of making it for an upcoming food swap in my area!
JulieVR commented on Sep 22 11 at 1:43 pmAnissa – sadly it only makes about one large jar, or two smaller ones – it’s pretty pricey stuff! (Otherwise I’d be in the bacon jam biz!)
Jill commented on Feb 18 12 at 7:09 pmI just made this and it’s delicious!
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