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Bacon jam is made with simple ingredients of bacon, onion, garlic, and other ingredients and then slow cooked for hours. This Bacon Jam recipe is perfect for serving with crusty bread, atop a flakey biscuit and so much more.
There is something so comforting about smearing a bit of bacon jam on toast or dipping a cracker into it or even piling it on top of a grilled chicken. It just makes everything that you serve it with taste so much richer and adds its own signature smokey flavor. It works great as a part of your cheese board as an appetizer or even on a biscuit for breakfast. The possibilities for this delicious bacon jam are just endless!
Bacon Jam Recipe
While you might think that bacon has been a bit overdone in so many recipes lately, and I might tend to agree with you just a bit, this recipe doesn’t leave you thinking, “oh gosh, another bacon recipe.” It does, however, leave you with this deep rich condiment that tastes like the perfect marriage of sweet and spicy, tart and savory all in one bite. And just wait until you spread this on a hot biscuit!
I’ve found that this is the perfect way to spread all that bacon-love around that is a bit budget friendly since it makes a generous amount of bacon jam that will last and last when stored properly.
How to Make It
You will start with your favorite bacon and cook it on medium heat in large skillet until it’s lightly browned. Transfer cooked bacon to paper towel lined plate to drain and set aside.
Then pour off the bacon fat, leaving a little in the skillet. Place garlic and onions in skillet and cook until onions are tender and clear. Add other ingredients to onion / garlic mixture. Bring to boil. Then stir in bacon pieces and remove from heat. Pour mixture into slow cooker and cook, uncovered, on high setting for 6 ½ hours or until liquid forms a syrup.
After it cooks, transfer to food processor or blender and pulse until it the consistency you want. Let cool completely and store in an airtight container for up to four weeks in the refrigerator.
How to Serve It
This delicious jam is so good in so many ways. I love to make it to serve with as part of a cheese or charcuterie board. It’s a great appetizer served with my Southern Pimento Cheese and with breakfast on my Buttermilk Biscuits. And get ready to impress your family and friends when you serve this with grilled chicken or make Bacon Jam Pork Chops.
I can’t wait for you to try this!
Here’s my bacon jam recipe. I hope you give it a try and love it as much as we do!
Bacon Jam Recipe
Ingredients
- 1 1/2 pounds bacon cut into 1 inch pieces
- 3 medium onions finely diced
- 4 cloves garlic finely diced
- 1/2 cup brown sugar packed
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne
- 3/4 cup strong brewed coffee
- 1/2 cup apple cider vinegar
- 1/4 cup pure maple syrup
Instructions
- Cook bacon on medium heat in large skillet until lightly browned. Transfer cooked bacon to paper towel lined plate to drain. Set aside.
- Pour off bacon fat, leaving 1 ½ tablespoons in skillet. Place garlic and onions in skillet and cook over medium heat until onions are tender and clear. Add brown sugar, cumin, cayenne, coffee, vinegar, and maple syrup to onion / garlic mixture. Bring to boil. Stir in bacon pieces and remove from heat.
- Pour mixture into slow cooker and cook, uncovered, on high setting for 6 ½ hours or until liquid forms a syrup. Transfer to food processor or blender and pulse until it reaches the desired consistency.
- Let cool completely and store in an airtight container for up to four weeks in the refrigerator.
Notes
Nutritional Information
Enjoy!
Robyn xo
Bacon. Overdone? NEVER! So glad you posted this, I’ve been thinking of giving it a spin.
You should all try this! It’s the best bacon jam recipe, honestly I have a small coffee shop and I have made this more then once!
I use it on my BLT sandwiches and my breakfast bagel sandwiches! And my customers say it’s magic in there months!
I would say to cook ur bacon in a cast iron skillet and let it get nice and dark brown (not crispy)
It’s takes 45 min to prep, then your slow cooker does the rest of the work!! FYI follow the recipe to a T and you will love it!!!
What is the yield with this recipe?
The recipe should make around 2 cups. Enjoy it Mardy! xo
Have Mercy!! Making this asap!
I SO want to make this!! What would everyone use it on?
I have made this and put it on Boston butt I added Chipotle’s and mullberry’s it is amazing and I froze my left overs in an vacuum sealer PKG. GOTTATRYIT!!!
Thanks, Rachel! So glad you liked this. The way you used this bacon jam sounds great! xo
Can the Bacon Jam be canned?
Hi Amy,
I’ve never canned this jam. I keep in the fridge for up to 4 weeks after I make it. Thanks!
This recipe is awesome!! Made it a few times already. So delicious and versatile! Haven’t made any changes yet except with the heat, I’ve used an anihiem pepper blend.
So glad you like this bacon jam, Ryan!
Amazing flavor we love it so much thank you. However tried to can this and it changed the flavor. Will definitely make on a regular basis without canning. !!
I have not tried canning this so I had no idea how it would turn out, Lisa. Thanks for letting me know.
Anyone ever pressure canned this?
I’d like to know the same, could this be processed in a hot water bath?
since bacon jam contains bacon, it is NOT suitable for water bath canning. I preserve my version of bacon jam by pressure canning at 11lbs of pressure for 75 minutes. As always, you should follow safety guidelines. If you don’t have a pressure canner or just don’t want to bother with it, refrigerate. It should last for about a month in the fridge, if you can keep your spoon out of the jar for that long!
Kim – I am interested in a recipe that I can can in a pressure cooker. Would you be willing to share your recipe?
I tossed a small ball jar with it in the freezer for 4 weeks. Thawed it out, heated in microwave and put on a brick of cream cheese to serve on crackers for a party. It was a hit, people asked for recipe.
I’ve had bacon jam at a party before but I’ve never made it. Thanks for sharing! Can’t wait to try this! 🙂
Oop! Just saw the receipe index. That’ll world! 🙂
Can this be frozen?
Yes. Others have done so.
My local butcher started selling ground bacon and my household is in LOVE. We’ve but putting bacon in everything. Do you think I could use ground bacon instead of 1 inch bacon pieces?
Yes! That would be perfect.
I would like too make four times the amount will the jam need to cook for.24 plus hours?
Hi Krista,
I usually make it in batches when I am making larger quantities. I hope that helps!
Looks amazing! Do you think you could make this in a slow cooker? If so, what temperature / how long would you guess?
Hi Kay,
This recipe does use the slow cooker. Hope that helps!
I am confused, it says cook in the slow cooker ‘uncovered’. I’ve never cooked anything in there uncovered…?
I made this last night. It is great. Do you think you could sub Honey for the Maple syrup? Thinking about trying with the Honey and Different kinds of strong coffee. I used Starbucks Mocha single serve for this round.
Hi, came across your website looking for muffin recipes, but now I will be cooking bacon jam instead of apple and cinnamon muffins (which I’ll give a go too)
Whoa. This sounds awesome!!
This is a new idea for me! Can it be made with turkey bacon?
Does this have a coffee flavor to it? If so, what could be used to substitute that liquid – any thoughts?
Does this have a strong coffee taste or do the bacon and spices hide the coffee taste? I love anything with Bacon but am not a fan of coffee.
Thanks!
Hi Julie,
I think the coffee just deepens the bacon flavor in the bacon jam recipe, but the end result doesn’t taste like coffee. I hope that makes sense. 🙂
What can I substitute the coffee with? I am on a caffeine free diet.
I made this bacon jam and we love it. I froze it is very small canning jars and label and dated it. When I need a gift I pull one out of the freezer and give it! It puts a huge smile on the face of who gets the bacon jam. It tastes just as fresh and delicious as the day I made it. Yummmmy!
I am new to the crockpotlife. However, this was THE BEST thing I have made!! It turned out AMAZINGLY! Thank you for this recipe! I actually added a few more garlic cloves and about a quarter pound more bacon. I did have some trouble with the consistency of the liquid – it was not very “syrupy” after 6.5 hours and my Cusinart then kept it warm for four or so hours (until I woke up). So I just cranked it back up for another 2 or so hours.
THANK YOU!! I am definitely going to make many more recipes from your site ^_^
I had my first taste of Bacon Jam at our 2014 Family Christmas Party. WOW!!! It was AWESOME STUFF!! Then I was lucky enough to get some in a gift basket of goodies in our Dirty Santa game we play. I’m pinning this recipe and will have to share with my family!!
It sure is good stuff, isn’t it?
How long would I need to water bath canning this jam? thanks!
This recipe is superb! Mixed a cup of this with 1 cup sour cream and 1/2 cup mayo then proceeded to use a Ruffle (cause they have ridges) and transported to my mouth. BOOM!! Thanks for the recipe.
i made this and served it warm with grilled hamburgers. My guests could not stop raving about it and neither could I!
Has anyone ever doubled the recipe? If so, do you need to tweak the recipe at all?? Same cooking time?
i did.. no problem!
Can this be canned using hot water bath sealing method? If so, have you done this and how did you do this? Thank you in advance. -carrie
It must be pressure canned because it is meat,75 min for half pints
I am a newbie at posting questions and making bacon jam. Please excuse my naivety. I do not like coffee at all. I see that it is a common ingredient in most Bacon Jam recipes. I am not adverse to using it since it seems essential. However, does the coffee flavor come through noticeably or just enhance?. Now you coffee drinkers, be honest! Thanks.
After this has been pressure canned what is the shelf life? Looking forward to making a big batch of this stuff!
Hi Christopher,
I’ve not canned this before. I keep in the fridge for up to 4 weeks after I make it. Thanks!
Can you use this recipe for canning? Please advise.
I have not tried canning this, Dixie.
Can this recipe be frozen?
I have never frozen it, Jessie, but others have commented that they have.
yes it can