This sweet and savory bacon jam recipe is the perfect spread for burgers and more, with loads of bacon, brown sugar, maple syrup and more. Very versatile and delicious.
Have you ever tasted decadence on a spoon? Behold - Bacon Jam.
I've heard bacon jam referred to as Devil's Delight somewhere, and oh my, is that an accurate moniker.
What is Bacon Jam?
Bacon jam is a sweet, savory, smoky spread made from bacon, onions, brown sugar, and vinegar, spices, and more. The ingredients are cooked down together until they form a thick, jam-like consistency, with the bacon adding a wonderfully rich, salty, and smoky flavor.
It is deliciously savory and sweet and works as a spread over cheeses and breads, or as a flavor blast addition to meats or sandwiches.
And so much more! Can you tell we both love bacon jam? This is the perfect condiment to add big flavor to so many dishes. I love it on a grilled cheese sandwich or burger, but there are so many ways to enjoy it.
Let's talk about how to make bacon jam, shall we?
Featured Reader Comment
From Karen: "So many ways to use this jam. My husband loves it on roast beef sandwiches and I love it on cheese but the pairings are only limited by your imagination."
Bacon Jam Ingredients
- Bacon. Smoked bacon is GREAT for making bacon jam.
- Vegetables. Onions, garlic, and chilies. I often use habanero peppers for some good heat, but if habaneros are too hot for you, use milder peppers instead, like the jalapeno. White onions or yellow onions are great.
- The Sweet Factor. Brown sugar and maple syrup.
- Coffee. Use strong brewed coffee. It adds a wonderful rich flavor.
- Vinegar. I use apple cider vinegar. Balsamic vinegar is great for this, too.
- Seasonings. Smoked paprika and chili powder.
- Hot Sauce. Optional. I love a few splashes.
How to Make Bacon Jam - the Recipe Method
Cook the bacon in a pot until crispy, then drain on paper towels. If there is excess bacon grease, you can drain it into a can to discard or use later. Save a little bacon fat in the pan for the next step.
Cook down the onion, peppers, and garlic in the bacon grease to soften, just a few minutes.
Stir in the brown sugar, maple syrup, coffee, vinegar and seasonings - and some hot sauce. Bring the mixture to a boil reduce heat to a simmer. Chop the bacon and add it into the pot.
Cook low and slow for about 2 hours, stirring every now and then. A thick jam will form. Also, you can use a slow cooker to achieve the same results. Notice how it darkens and breaks down.
If using a slow cooker, cook on high for 3-4 hours, stirring every now and then, until a thick jam forms.
When it is nice and gooey and consistent, transfer some of it to a food processor and process until slightly chunky. Add back to the rest of the bacon jam and mix well, if desired.
Allow to cool then transfer to containers for serving. Or enjoy it right away!
Boom! Done! Bacon jam is easy enough to make, isn't it? It just takes a bit of time. But it will drive you quite mad as the aromas fill your kitchen for hours, making you insane with hunger. So beware.
Just look at it. Yum! It is so gooey and spreadabale, so tasty. Make an extra large batch and give it away to your friends and neighbors. They will love you for it.
Recipe Tips & Notes
- Other Ingredients. You can easily adjust this bacon jam recipe with other ingredients to your tastes. Popular additions include thyme or other herbs, cracked black pepper and other seasonings. Try agave nectar or honey instead of maple syrup. You can also use Coke or Dr. Pepper to assist with caramelization. Try it with bourbon.
- It's Worth the Wait. Be sure to give the bacon jam enough time to break down and thicken into a nice, gooey jam. It may take less time than the recipe calls for, but it may take a bit longer, especially if you're using more ingredients. Give it the time it needs.
What to Do with Bacon Grease?
Do not pour excess bacon grease down the drain, as it can clog the pipes. Instead, pour it into a can or other disposable container to cool and solidify for discarding later. Or, let it cool then strain to use later. This strained grease is great for cooking and adds amazing flavor.
Use saved bacon grease to fry eggs, cook vegetables, roast potatoes, or make cornbread.
Can You "Can" Bacon Jam?
You should not can bacon jam at home. It's too risky because bacon jam has low acidity and high fat, which can create a dangerous environment for bacteria that cause botulism.
There are no tested, safe canning recipes for canning bacon jam.
Storage & Leftovers
Store bacon jam in an airtight container in the fridge for up to 2-4 weeks. It will solidify and become easy to scoop. Warm in gently in a pan or in the microwave to enjoy again, or serve chilled.
Freeze it in airtight, freezer-safe containers or even in smaller portions for convenience for up to 6 months.
How to Use Bacon Jam - More then Just For Burgers!
- Pair it with Cheese. We served some up immediately here over some cheese slices and toasted breads. It really is a great little appetizer or teaser. I love it with blue cheese. I've made grilled cheese with bacon jam and I hope to post that soon, and WOW, is it freaking delicious. Definitely one of our favorites.
- Charcuterie Board. Next, add some bacon jam to your next charcuterie board for your guests to enjoy with bites of cheese, crackers and meats. It's a wonderful addition.
- Great on Burgers! Top your next burger with melty cheese and bacon jam. You will thank me for this!
Check Out My Other Popular Recipes
- Candied Bacon is another deliciously decadent treat.
- Try these Candied Jalapenos (Cowboy Candy Recipe) on your charcuterie board as well.
- My Pimento Cheese Recipe is another must, a great pairing with bacon jam!
If you enjoy my recipe for bacon jam, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
The Best Bacon Jam Recipe
Ingredients
- 1 pound bacon
- 2 small onions chopped
- 4 cloves garlic chopped
- 2 chili peppers chopped (I usually use jalapeno, but you can use hotter if you'd like)
- ½ cup brown sugar
- ¼ cup pure maple syrup
- 1 cup brewed coffee brew it strong!
- ½ cup apple cider vinegar
- 1/2 teaspoon smoked paprika or more to taste
- 1/2 teaspoon chili powder
- 1 teaspoon hot sauce (use your favorite, like Tabasco - or to taste)
Instructions
- Heat a large pot to medium heat and add bacon. Cook until nearly crisp and brown. Transfer to a plate lined with paper towels to cool and drain.
- Cook the onions in the pot with the bacon fat about 5 minutes to soften.
- Add garlic and jalapeno peppers (or habanero peppers!) and stir. Cook about 2 minutes.
- Add the remaining ingredients and stir. Bring the mixture to a boil reduce heat to a simmer.
- Chop the bacon and add it into the pot.
- Cook low and slow for about 2 hours, stirring every now and then. A thick jam will form. Also, you can use a slow cooker to achieve the same results. See NOTES.
- When it is nice and gooey and consistent, transfer some of it to a food processor and process until slightly chunky. Add back to the rest of the bacon jam and mix well. You can process as much as you want for your desired consistency.
- Allow to cool then transfer to containers for serving.
Video
Nutrition Information
NOTE: This recipe was updated on 6/10/25 to include new video, photos, information and clarification. It was originally published on 3/11/15.
JT says
This recipe look phenominal. How do I store it and what is the shelf life?
Thanks Mike.
JT
Mike Hultquist says
Thanks, JT. Storage information is listed on the page: "Store bacon jam in an airtight container in the fridge for up to 2-4 weeks. It will solidify and become easy to scoop. Warm in gently in a pan or in the microwave to enjoy again, or serve chilled. Freeze it in airtight, freezer-safe containers or even in smaller portions for convenience for up to 6 months." Enjoy!!
Perry says
Mike, there is bacon jam and Bacon Jam, this however is BACON JAM!!! I've made a couple different versions and this is the best! Thanks again.
Mike Hultquist says
Oh yeah!!! Thanks, Perry! I LOVE Bacon Jam!
Sandy Berry says
I'm in the process of making this as we speak! I can't wait to try it!!
Mike Hultquist says
Ohh, nice! Jealous! Enjoy, Sandy! I need to make it again soon.
Carlton says
I have made this twice now. First time was a big hit with family. second time I had hard time keeping wife out of it ( she is presently in living room with a couple tortillas with the jam on it). I did use more jalapenos than what recipe called for to get more of a jalapeno flavor but I took out most of the seeds and veins. the second batch did taste more like jalapeno with just a little more heat.
Mike H. says
Haha, thanks, Carlton. Glad to hear that!
Leann says
Can I use frozen jalapeños?
Mike Hultquist says
Yes, this works with frozen. Enjoy!
Carlton says
if using frozen I would saute them before putting in jam in order to remove some of the water.
Mike H. says
Go for it - great tip!
Alex says
Tastes great!
But we followed everything to a T and wasn’t sure what to do with all the remaining bacon grease/oil.
Put it in a container with the jam and now we’ve got jam surrounded/engulfed by solidified fat.
What did we do wrong?
Mike Hultquist says
Thanks, Alex. Nothing really wrong, bacon is greasy in general. You can pour off excess if you want or stir it in. Really the choice is yours. Cheers.
Alex says
Thanks!
It’s SUPER hard. Almost unusable without reheating it a bit. Is that the typical?
Mike Hultquist says
It will harden a bit in the refrigerator, yes, but not SUPER hard. I've never had that issue. A touch of extra liquid should loosen it up.
Mike Keane says
can I can this recipe
Mike Hultquist says
You might look into pressure canning, Mike. Oily foods aren't recommended for water bath canning.
Thelma says
Hi Mike, I have been canning for years and I follow only those recipes from the USDA or from college extensions such as Penn State or Iowa as these people scientifically prove their recipes. All area that I have researched on this matter say that Jalapeño Bacon Jam is far too thick to ensure heat consistency that destroys yeast and botulism. It is not recommended to hot water bath or pressure can Jalapeño Bacon Jam recipes. It is best to freeze it for future use. Hope this helps.
Mike Hultquist says
Thanks, Thelma.
sandra says
I would think it would also burn since it has a sugar content in it
Carol says
I tripled the recipe which worked out fine although it took longer to cook. Love the results! Great recipe!
Mike Hultquist says
Glad you enjoyed it, Carol!