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This bacon jam recipe is one of THE best things I’ve ever eaten. It’s made with bacon, brown sugar, maple syrup, vinegar and seasonings!

I am a BIG fan of edible gifts around the holidays, and this bacon jam recipe is one of my favorites! People LOVE to receive it, and I love to make it!

This bacon and onion jam is the perfect combination of sweet, salty, and savory with just a *little* kick of spicy! 

To make it, you’ll first need to cook the bacon, which you will then crumble. I used leftover bacon juice to sauté the onions until they were nice and soft, and slightly golden brown! From there, you add the brown sugar, maple syrup, apple cider vinegar (or use whatever vinegar you have), and spices to the cooked onions, then return the cooked bacon to the pot!

The final step is a slow simmer for up to 20 minutes, stirring occasionally! This step will help your bacon jam reduce and thicken a bit. I added a few splashes of balsamic vinegar during this step to help the jam darken and add rich flavor, but adding this second type of vinegar is totally optional!

a photo of bacon onion jam on a saltine cracker

You can definitely buy this jam, but honestly, it’s just not the same. They have to put heavy preservatives in it to make it safe to eat, and you can tell!

Bacon Jam Ingredient Substitutions and Additions

This recipe does have a few available ingredient substitutions! Check them out, below:

  • Instead of the brown sugar, feel free to use white sugar. You will miss a bit of the molasses tastes that gives brown sugar it’s extra flavor, but otherwise it’s a 1:1 substitute!
  • If you don’t love onions, feel free to lessen the amount.
  • Both onion and shallots are awesome additions to this recipe. Add them towards the end of the onion cook time.
  • Instead of apple cider vinegar, use balsamic vinegar (adds LOTS of flavor), white vinegar or white balsamic vinegar.
  • Feel free to omit the cayenne to eliminate any heat from the jam. You can also substitute a few dashes of your favorite hot sauce for the cayenne!
a photo of cooked bacon bits in a colander drainining
a photo of bacon grease in the bottom of a dutch oven
a photo of chopped onions cooking in bacon grease

What is Bacon Jam, you ask?

It’s a sweet and salty relish that you can use as a topping or spread on any number of things: toast or crostini’s, baked cheese, turkey sandwiches, baked potatoes, or quiche.

A local company here in Kansas City makes a similar jam, but it’s SO expensive, upwards of $20 per tiny jar.

This jam recipe does require a TON of bacon to be used, so it’s one of those recipes that really pays off to make at home.

And, I am not exaggerating when I say that this particular jam recipe is one of the best things I have ever eaten. Seriously. No lies. 

Bacon Jam Recipe

How to Package Bacon Jam

I packaged this jam gift in half pint jars. You can attach super simple chalkboard labels and write on them with a white paint pen.

a horizontal photo of bacon onion jam on a saltine cracker

Add some decorative twine or a festive holiday ribbon, and you’re good to go! It was super simple to get these little jars of bacon goodness ready for gift giving.

If you’re looking for more edible gift ideas for the holidays, I recommend this delicious Garlic Infused Olive Oil, my Christmas Cracker Candy or this homemade Hot Cocoa Mix.

Bacon Jam Recipe

Can you can bacon jam? 

I absolutely hate to be the bearer of bad news, but no, you cannot safely can bacon jam. 

I tried to can the first batch I made and opened it after 3 months. The smell was off, so I threw it out. It turns out that it’s very likely that bacteria will grow for this type of meat marmalade.

And, there are several recipes out there that say you are able to this jam safely, so be cautious, friends! We don’t want to get ourselves or others sick. 

a photo of bacon jam on a saltine cracker

After doing a bit more research, I learned that the best way to store this jam is to freeze it.

To freeze it, just leave a bit of head room in your freezer safe jar. When you’re ready to use it, thaw the jam. Once thawed, you can store it in the refrigerator for 2-3 weeks. 

a photo of sauteed onions in bacon grease in a dutch oven
a photo of sauteed onions being combined with seasonings, maple syrup, apple cider vinegar and brown sugar
a photo of crispy cooked bacon pieces in a Dutch oven with bacon jam ingredients

Serving Suggestions

Bacon Jam is incredibly versatile and can be used in several ways! Use it:

a photo of bacon jam on a saltine cracker

Michelle's Bacon Jam Recipe

Yield: About 2 pints of bacon jam
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Bacon Jam Recipe. Sweet, salty and savory with brown sugar. Spread on crackers, bruschetta, baked brie or top baked potatoes or grilled meat! So versatile, and so yummy.

Ingredients

  • 2 pounds bacon, raw, roughly chopped into large pieces
  • 1 large yellow onion, finely diced
  • 1 teaspoon salt
  • 1 cup brown sugar
  • ½ cup apple cider vinegar
  • ⅓ cup maple syrup
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pinch cayenne pepper
  • 2 teaspoons balsamic vinegar

Instructions

  1. Add chopped bacon to a large pot or Dutch oven.
  2. Cook the bacon on medium heat for about 15 minutes or until the bacon starts to get crispy, and the grease is foaming.
  3. Drain bacon using a colander placed over a bowl. Save the drained fat for later. You can pat the bacon with paper towels to remove any excess grease.
  4. To the same pot, add two teaspoons of the reserved to bacon fat and return to medium heat. Add onion and salt, then sauté for about 10 minutes, stirring frequently until the onions are completely softened and starting to turn a golden brown color.
  5. While onions sauté, place the cooled bacon on a cutting board. Chop into small bits, less than ½ inch in width.
  6. To cooked onions in the pot, add brown sugar, apple cider vinegar, maple syrup, dried thyme, black pepper, and a pinch of cayenne pepper. Add chopped bacon back as well and then stir until combined.
  7. Add balsamic vinegar. Cook on low-medium heat for 10-15 minutes until the mixture is "brick-brown" in color, has reduced and and is thick in texture.
  8. Remove from heat and allow to cool before packaging and storing.

Notes

  • I think the recipe tastes best served slightly warmed up.
  • This recipe yields roughly 2 pints. The final amount can vary depending on how much you let the bacon jam simmer/reduce in the last step.
  • I recommend packaging in small half pint jars.
  • If the jam seems too thick in the last step, add water 1 tablespoon at a time until you like the consistency.

Nutrition Information
Yield 20 Serving Size 1
Amount Per Serving Calories 205Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 30mgSodium 408mgCarbohydrates 4gFiber 0gSugar 3gProtein 6g

The nutrition for this recipe is calculated by an app, and may be incorrect.

Did you make this recipe?

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© Michelle Goth
Category: Appetizers

Love this bacon jam recipe? I think you’d also love this Bacon Wrapped Water Chestnuts appetizer recipe, or this Blackberry Crumb Dump Cake!

Bacon Jam Recipe. Sweet, salty and savory with brown sugar. Spread on crackers, bruschetta, baked brie or top baked potatoes or grilled meat! So versatile, and so yummy.

Bacon Jam Recipe