Bacon Jam Recipe

57 Comments

5 from 8 votes
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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.

Bacon Jam Recipe from addapinch.com

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 from addapinch.com

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 1/2 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!

Bacon Jam Recipe from addapinch.com

Here’s my bacon jam recipe. I hope you give it a try and love it as much as we do!

Bacon Jam Recipe

5 from 8 votes
Bacon jam is made with simple ingredients of bacon, onion, garlic, and other ingredients and then slow cooked for hours. Perfect for serving with crusty bread, atop a flakey biscuit and so much more.
Prep Time: 10 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 40 minutes
Servings: 32

Ingredients

  • 1 1/2 pounds bacon, cut into 1 inch pieces
  • 3 onion, finely diced
  • 4 cloves garlic, finely diced
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 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 1/2 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 1/2 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

Adapted from : Martha Stewart
Nutrition information is for 1 tablespoon.

Nutrition

Calories: 114kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 143mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 8 votes

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Recipe Review




57 Comments

  1. Lesa says:

    5 stars
    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.

  2. Kay says:

    Looks amazing! Do you think you could make this in a slow cooker? If so, what temperature / how long would you guess?

    1. Robyn Stone says:

      Hi Kay,
      This recipe does use the slow cooker. Hope that helps!

    2. Jessica says:

      I am confused, it says cook in the slow cooker ‘uncovered’. I’ve never cooked anything in there uncovered…?

  3. Alexis says:

    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?

    1. Robyn Stone says:

      Yes! That would be perfect.

    2. krista says:

      I would like too make four times the amount will the jam need to cook for.24 plus hours?

    3. Robyn Stone says:

      Hi Krista,
      I usually make it in batches when I am making larger quantities. I hope that helps!

  4. Jessica says:

    Can this be frozen?

    1. Faron W Franklin says:

      Yes. Others have done so.

  5. Sharon Ulmer says:

    Oop! Just saw the receipe index. That’ll world! 🙂

  6. Krista Dial says:

    I’ve had bacon jam at a party before but I’ve never made it. Thanks for sharing! Can’t wait to try this! 🙂

  7. Karen says:

    Anyone ever pressure canned this?

    1. laurie marbrey says:

      I’d like to know the same, could this be processed in a hot water bath?

    2. Kim says:

      5 stars
      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!

    3. Aurls says:

      Kim – I am interested in a recipe that I can can in a pressure cooker. Would you be willing to share your recipe?

    4. kathy says:

      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.

  8. Amanda K says:

    I SO want to make this!! What would everyone use it on?

    1. Rachel says:

      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!!!

    2. Robyn Stone says:

      Thanks, Rachel! So glad you liked this. The way you used this bacon jam sounds great! xo

    3. Amy says:

      Can the Bacon Jam be canned?

    4. Robyn Stone says:

      Hi Amy,
      I’ve never canned this jam. I keep in the fridge for up to 4 weeks after I make it. Thanks!

    5. Ryan Madden says:

      5 stars
      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.

    6. Robyn Stone says:

      So glad you like this bacon jam, Ryan!

    7. Lisa says:

      5 stars
      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. !!

    8. Robyn Stone says:

      I have not tried canning this so I had no idea how it would turn out, Lisa. Thanks for letting me know.

  9. chels R. says:

    Have Mercy!! Making this asap!

  10. Heidi @foodiecrush says:

    Bacon. Overdone? NEVER! So glad you posted this, I’ve been thinking of giving it a spin.

    1. Dorothy says:

      5 stars
      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!!!

    2. Mardy Hall says:

      What is the yield with this recipe?

    3. Robyn Stone says:

      The recipe should make around 2 cups. Enjoy it Mardy! xo