I made a Delish Bacon Jam Recipe with thick-cut bacon and Vidalia onion, and I guarantee you’ll hoard the jar and slap it on everything.
I am obsessed with this Recipe For Bacon Jam because it tastes like everything I want at once. I love the sticky, salty-sweet mess on toast, burgers, even a BLT Grilled Cheese Sandwich when I’m feeling reckless.
I adore the crunch from 1 lb thick cut bacon, chopped and the soft, sweet bite of 2 large Vidalia onions, finely diced. How To Use Bacon Jam?
Everywhere. Seriously, I smear it, spoon it, hide it in fridge corners and defend it.
It’s loud, unapologetic, and totally selfish food. I want a jar in my life before anyone else finds it, please.
Ingredients
- Thick bacon gives salty crunch and it’s deep meaty richness.
- Vidalia onions bring sweet softness, it’ll cut the salt.
- Garlic adds warm punch, it’s super savory.
- Brown sugar makes sticky sweetness, you’ll tweak it to taste.
- Maple syrup adds cozy sweetness, it’s a nice gloss.
- Balsamic adds tangy depth, it’ll cut the sweetness.
- Worcestershire gives an umami boost, it’s quietly meaty.
- Coffee adds bitter roast notes, it’ll ground the jam.
- Kosher salt lifts flavors, it’s simple but essential.
- Black pepper brings mild heat, it’s a little spark.
- Red pepper flakes add a kick, it’s optional.
- Apple cider vinegar gives bright zip, it’ll brighten it.
Ingredient Quantities
- 1 lb thick cut bacon, chopped
- 2 large Vidalia onions, finely diced
- 3 cloves garlic, minced
- 1/2 to 3/4 cup packed brown sugar (start with 1/2 and add to taste)
- 1/4 cup maple syrup or honey
- 1/4 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 cup strong brewed coffee or 2 tablespoons instant coffee dissolved in hot water
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional for a little heat
- 1 tablespoon apple cider vinegar, optional for brightness
How to Make this
1. Cut the bacon into small pieces and put it in a cold skillet, then turn heat to medium. Cook slowly so the fat renders out and the bacon gets crispy but not burned, about 10 to 12 minutes. Scoop out most of the cooked bacon, leaving about 2 tablespoons of bacon fat in the pan.
2. Add the finely diced Vidalia onions to the hot bacon fat and lower the heat to medium low. Cook, stirring often, until the onions are very soft and caramelized, about 20 to 25 minutes. Be patient, stir more near the end so they dont stick.
3. Stir in the minced garlic and cook 1 minute until fragrant. If the pan looks too dry, add a teaspoon of water or a splash of the brewed coffee to deglaze.
4. Return the bacon to the pan. Sprinkle in the brown sugar (start with 1/2 cup), then add the maple syrup or honey, balsamic vinegar, Worcestershire sauce, and the strong brewed coffee or dissolved instant coffee. Stir everything to combine.
5. Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered, stirring every few minutes, until thick and jammy. This usually takes 25 to 35 minutes. If it seems to dry out too fast, add a tablespoon or two of water or coffee.
6. About halfway through, taste and add kosher salt, black pepper, and red pepper flakes if using. Adjust the brown sugar up toward 3/4 cup if you want it sweeter.
7. Optional: Stir in 1 tablespoon apple cider vinegar near the end of cooking for a bright tang. Taste and balance sweetness, salt, and acidity until it sings.
8. For a smoother spread, pulse the mixture a few times in a food processor or use an immersion blender very briefly. For chunkier texture, just mash lightly with a wooden spoon. Be careful, its hot.
9. Spoon the jam into sterilized jars while still hot, seal and let cool to room temperature. Store in the fridge for up to 3 weeks, or freeze portions for longer keeping. Use on toast, burgers, cheese boards, or give as a gift.
10. Tips: Use thick cut bacon for the best texture, low and slow caramelization gives the richest flavor, and dont skip the coffee it deepens the savory notes. If it cools too firm, warm gently before serving.
Equipment Needed
1. Large heavy skillet (cast iron or stainless steel)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Fine mesh strainer or slotted spoon (to scoop bacon)
7. Immersion blender or food processor (optional for smooth jam)
8. Sterilized jars with lids (for storing)
FAQ
Recipe For Bacon Jam Substitutions and Variations
- Bacon: pancetta or slab bacon, chopped; smoked ham or prosciutto for similar cured flavor; turkey bacon if you want leaner but note it wont render as much fat; for vegetarian try chopped shiitake or smoked tempeh for umami.
- Brown sugar: granulated white sugar + 1 tsp molasses per 1/4 cup to mimic brown sugar; coconut sugar 1:1 for a less sweet, more caramel note; maple syrup or honey, but reduce other liquids slightly.
- Maple syrup or honey: agave nectar 1:1 for similar sweetness; dark corn syrup in a pinch for stickiness; extra brown sugar dissolved in the coffee for added depth if you dont have liquid sweeteners.
- Strong brewed coffee: instant espresso dissolved in hot water for a punchy substitute; brewed black tea (like Assam) for tannins and body; low-sodium beef or mushroom broth for savory depth if you want no caffeine.
Pro Tips
1. Cook the bacon low and slow and don’t rush it. If you crank the heat to get it done faster you’ll burn the sugars later and the jam will taste bitter. Patience gives crisp bits and good rendered fat for the onions.
2. Stir the onions a lot near the end and add tiny splashes of coffee or water if they’re sticking. That brown fond on the pan is flavor; use liquid to lift it instead of scraping hard and burning.
3. Taste as you go when you add sugar, vinegar and coffee. Start with less sugar, then bump it up if it needs it. A little extra acid near the end can wake the whole batch up, but add it slowly so it doesn’t go too sharp.
4. Cool and store in small jars so you only thaw what you’ll eat. If it gets too firm in the fridge, warm gently in a microwave or on the stove for a minute or two to loosen without melting the bacon bits.
Recipe For Bacon Jam
I made a Delish Bacon Jam Recipe with thick-cut bacon and Vidalia onion, and I guarantee you'll hoard the jar and slap it on everything.
8
servings
419
kcal
Equipment: 1. Large heavy skillet (cast iron or stainless steel)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Fine mesh strainer or slotted spoon (to scoop bacon)
7. Immersion blender or food processor (optional for smooth jam)
8. Sterilized jars with lids (for storing)
Ingredients
1 lb thick cut bacon, chopped
2 large Vidalia onions, finely diced
3 cloves garlic, minced
1/2 to 3/4 cup packed brown sugar (start with 1/2 and add to taste)
1/4 cup maple syrup or honey
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
1/4 cup strong brewed coffee or 2 tablespoons instant coffee dissolved in hot water
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional for a little heat
1 tablespoon apple cider vinegar, optional for brightness
Directions
- Cut the bacon into small pieces and put it in a cold skillet, then turn heat to medium. Cook slowly so the fat renders out and the bacon gets crispy but not burned, about 10 to 12 minutes. Scoop out most of the cooked bacon, leaving about 2 tablespoons of bacon fat in the pan.
- Add the finely diced Vidalia onions to the hot bacon fat and lower the heat to medium low. Cook, stirring often, until the onions are very soft and caramelized, about 20 to 25 minutes. Be patient, stir more near the end so they dont stick.
- Stir in the minced garlic and cook 1 minute until fragrant. If the pan looks too dry, add a teaspoon of water or a splash of the brewed coffee to deglaze.
- Return the bacon to the pan. Sprinkle in the brown sugar (start with 1/2 cup), then add the maple syrup or honey, balsamic vinegar, Worcestershire sauce, and the strong brewed coffee or dissolved instant coffee. Stir everything to combine.
- Bring the mixture to a gentle simmer, reduce heat to low, and cook uncovered, stirring every few minutes, until thick and jammy. This usually takes 25 to 35 minutes. If it seems to dry out too fast, add a tablespoon or two of water or coffee.
- About halfway through, taste and add kosher salt, black pepper, and red pepper flakes if using. Adjust the brown sugar up toward 3/4 cup if you want it sweeter.
- Optional: Stir in 1 tablespoon apple cider vinegar near the end of cooking for a bright tang. Taste and balance sweetness, salt, and acidity until it sings.
- For a smoother spread, pulse the mixture a few times in a food processor or use an immersion blender very briefly. For chunkier texture, just mash lightly with a wooden spoon. Be careful, its hot.
- Spoon the jam into sterilized jars while still hot, seal and let cool to room temperature. Store in the fridge for up to 3 weeks, or freeze portions for longer keeping. Use on toast, burgers, cheese boards, or give as a gift.
- Tips: Use thick cut bacon for the best texture, low and slow caramelization gives the richest flavor, and dont skip the coffee it deepens the savory notes. If it cools too firm, warm gently before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 165g
- Total number of serves: 8
- Calories: 419kcal
- Fat: 24g
- Saturated Fat: 8g
- Trans Fat: 0.25g
- Polyunsaturated: 1.3g
- Monounsaturated: 10g
- Cholesterol: 62mg
- Sodium: 812mg
- Potassium: 443mg
- Carbohydrates: 26.4g
- Fiber: 1.4g
- Sugar: 25g
- Protein: 22g
- Vitamin A: 200IU
- Vitamin C: 5.5mg
- Calcium: 23mg
- Iron: 0.8mg
