This sweet and savory bacon jam recipe is the perfect spread for bacon lovers, with loads of bacon, brown sugar, maple syrup and more. Great on burgers!
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. Bacon jam 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?
I've been experimenting with different ingredients and this is our favorite version, though I also love to use superhot chili peppers. I'm working on a new cookbook about superhot chili peppers, including a large variety of cooking techniques and recipes, and a version of this recipe will be included with Carolina Reaper peppers.
If you want to make your own superhot version, you can use a powder or dehydrated chili peppers. Fresh is ideal, but the powders or rehydrated pods will still bring plenty of flavor and heat.
Note here that I've used habanero peppers, which are certainly awesome chili peppers. You'll get a nice heat with them, but if habaneros are too hot for you, jalapenos work just fine, or even a bell pepper.
You want the substance and flavor of the pepper over the heat, but I personally LOVE the heat.
Let's talk about how to make bacon jam, shall we?
Bacon Jam Ingredients
- Bacon. Use 1 pound bacon for this recipe, though you can easily scale up. Smoked bacon is GREAT for making bacon jam.
- Vegetables. Use 2 small onions, 4 cloves garlic, and 1-2 chili peppers. I often use habanero peppers for some good heat, but if habaneros are too hot for you, use milder peppers instead, like the jalapeno. If you want more heat and can find them, use some superhots like the Carolina Reaper! Oh baby!
- The Sweet Factor. Use ½ cup brown sugar and ¼ cup pure maple syrup. Such a great combo for this!
- Coffee. Use 1 cup strong brewed coffee. It adds a wonderful rich flavor.
- Vinegar. ½ cup apple cider vinegar. Balsamic vinegar is great for this, too.
- Seasonings. Use 1/2 teaspoon smoked paprika and 1/2 teaspoon chili powder A superhot powder is nice! I used Scotch Bonnet this time.
How to Make Bacon Jam - the Recipe Method
Cook the Bacon. Heat a large pot to medium-high heat and add bacon. Add a touch of olive oil if desired. Cook stirring until nearly crisp and brown. Transfer to a paper towel lined plate with a slotted spoon to cool and drain.
Cook the Vegetables. Heat to medium heat. Add the onions and peppers to the pot with the bacon fat and cook about 5 minutes to soften. Add garlic and stir. Cook about 2 minutes.
Add Remaining Ingredients. Add the brown sugar, maple syrup, coffee, vinegar and seasonings and stir occasionally. Bring the mixture to a boil reduce heat to a simmer. Chop the bacon and add it into the pot.
Cook Low and Slow. 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.
Process the Bacon Jam (if Desired). When it is nice and gooey and consistent, transfer some of it to a food processor and process until slightly chunky, if desired. Add back to the rest of the bacon jam and mix well. You can process as much as you want for your desired consistency. I often just break it all apart with a wooden spoon for a thick and chunky bacon jam.
Enjoy! 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. It will drive you quite mad as the aromas fill your kitchen for hours, making you insane with hunger. 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.
- Make a Double Batch. This recipe easily scales up by doubling or even tripling the ingredients, though you'll need to increase your cooking time.
- 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.
- The Heat Factor. This is not a hot recipe, even with jalapeno peppers, as the sugars counteract some of that heat. If you're looking for a spicy bacon jam, use hotter peppers and incorporate spicy chili powder or hot red pepper flakes.
What to Serve with Bacon Jam
- 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.
- Great on Burgers. Top your next burger with melty cheese and bacon jam. You will thank me for this!
- Charcuterie Board. 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.
Patty's Perspective
We shared some of our bacon jam with our neighbors and everyone asked - What do you do with it? I told them for a fail safe way to enjoy bacon jam, pair it with cheese and you can't go wrong.
Check Out My Other Popular Recipes
- Tabasco Onion Bacon Jam
- Cajun Candied Bacon
- Ghost Pepper Candied Bacon
- Oven Baked Maple-Soy Candied Bacon
- Candied Bacon Jalapeno Poppers
- Candied Jalapenos (Homemade Cowboy Candy)
- Pimento Cheese
If you enjoy this recipe, 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.
Sweet and Savory 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
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.
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.
- Make a Double Batch. This recipe easily scales up by doubling or even tripling the ingredients, though you’ll need to increase your cooking time.
- 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.
- The Heat Factor. This is not a hot recipe, even with jalapeno peppers, as the sugars counteract some of that heat. If you’re looking for a spicy bacon jam, use hotter peppers and incorporate spicy chili powder or hot red pepper flakes.
Nutrition Information
NOTE: This recipe was updated on 10/19/20 to include new information and photos. It was originally published on 3/11/15.
Cathy says
How much bacon jam does this recipe actually yield?
Mike Hultquist says
Cathy, it makes about 2 cups. Enjoy!
Terri says
Mike, I simmered for 1 1/2 Hours. The flavor is delicious. I must of over cooked it. It kinda hard and the bacon grease did not absorb all the way. Do you think putting it in a food processor or blender with some liquid would bring back to be spreadable ? If so, what liquid?
Thanks for the recipe. I actually had a jalapeno bacon jam on a BLT at at restaurant and had to figure how to make it.
Michael Hultquist - Chili Pepper Madness says
Hey, Terri. Could be a temperature issue. You could add in a bit more liquid (water is fine) to bring it back together, stir it up. A processor will work well, though you'll get a different consistency. Still good flavor, though. Let me know how that works for you. Enjoy.
Jack Jackson says
I'm making it now using peppers from Cowboy Candy. Hope it works.
Michael Hultquist - Chili Pepper Madness says
Enjoy!
Kathi says
Has anyone made the recipe for a vegetarian? Cook the onions, etc., in olive oil, add bacon if someone wants the bacon added in but without it, it can be vegetarian.
Michael Hultquist - Chili Pepper Madness says
I have not, but curious!
Ruth says
Mine turned out with a slight burnt taste, is still thin after 4 hrs on low slow cooker and the bacon grease is separating from the rest of ingredients.
Michael Hultquist - Chili Pepper Madness says
Sorry to hear, Ruth. I'm not sure what the issue could be. It's possible that there wasn't enough liquid in the batch, or something with the slow cooker. Hard to say. UGH. I've had no issues with this recipe after many batches.
Joanna says
What does the Dr.Pepper / Coke or Bourbon substitute in the original recipe? Really want to try this with the Bourbon.
Michael Hultquist - Chili Pepper Madness says
Joanna, you can use it in place of coffee, brown sugar and maple syrup, though I would personally still include those ingredients, just in smaller quantities. Let me know how it turns out for you.
Janet says
Don’t be like me and leave the lid on the slow cooker, it never thickened for hours and hours. Once I took the lid off it began to thicken, I felt so silly! Fantastic on burgers! Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks for the tip, Janet!!
Angela says
What can I use instead of the coffee??
Michael Hultquist - Chili Pepper Madness says
Angela, you can use a dark tea, or really just skip it and focus on the maple and brown sugar.
Rebecca says
I’m in the UK and made this yesterday. I doubled up, used 4 whole jalapeños, seeds and all. And no heat whatsoever. It still tastes like a bacon jam which is lush but really wanted the heat. Can I add some hot chilli sauce to it after? ♀️ Many thanks!
Rebecca.
Michael Hultquist - Chili Pepper Madness says
Rebecca, yeah, you really won't get much heat from the jalapenos from the candying process. It is best to either add in some hotter peppers, or introduce a hot powder or spicy chili flakes. Let me know how that turns out for you. Enjoy.
Lynn sutton says
So I made a triple batch for the first time . Followed recipe exact except I had slow cooker on high . It NEVER got thick and jam like . Ugh not sure what to do ? Should I drain juice and kinda start over with the liquids and cook on low ? Should I drain some of the liquids and heat up again ? Does not look think at all . Oh gosh what should I do , so much time ! HELP !
Michael Hultquist - Chili Pepper Madness says
Lynn, what consistency do you have? Is it hard or crusty? It's hard to tell. When you cook everything over low heat, it softens up and breaks down. Maybe you can try to break it up a bit or process some and see if that helps. I'm sorry to hear.
Allason Zenner says
Has anyone ever canned this jam or froze it? I am just wondering how it will work.
Michael Hultquist - Chili Pepper Madness says
Allason, I have not tried to can my bacon jam, but you can freeze it in sealed containers for several months. Let me know how it turns out for you.
Keith Gilbert says
Hi Mike. This is fantastic. I used a Chocolate Habenero, just seemed right given the colour. Will be making more. Many thanks for it.
Michael Hultquist - Chili Pepper Madness says
Very nice, Keith! Perfect use for the chocolate hab! Glad you enjoyed it.
Jérémie says
Awesome Mike! love the sweet and spicy combination with a bit of bitterness (thaks to the coffe!) and of course bacon!!! Great with nachos and on a 4 cheese pizza!
Michael Hultquist - Chili Pepper Madness says
Yes! Thanks, Jérémie. Off to get some pizza now so I can do that!
Pat Weiers says
Can I use pre-cooked bacon that comes in bags? If so how much do you think I should use?
Michael Hultquist - Chili Pepper Madness says
Pat, I have never made this with pre-cooked bacon, so not sure if that would work. I suspect it would, but you wouldn't need as long of a simmer, just enough to let everything break down into a jam-like consistency. Let me know how it goes if you try it.
Roger Williamson says
How much bourbon would you suggest using and at what time would you add it during the cook? As always I followed the recipe exactly for the first cook. Would like to add bourbon as I make a batch for Christmas presents.
Michael Hultquist - Chili Pepper Madness says
Roger, I would probably use 1/4 cup and cook the same amount of time, then I would taste and adjust to taste the next time you make it. Let me know how it goes for you.
Mary L Penedo says
Recipe states 2 hour cook time but in reading the recipe further, it says "cook long and slow 4 hours." I want to make it but don't want to ruin it.
Thanks
Michael Hultquist - Chili Pepper Madness says
Mary, it should only take 2 hours, but it CAN take longer, so give yourself enough time. Just make sure the consistency is nice and gooey. Let me know how it turns out for you.
jamie parisi says
i have used this before and also added bourbon to taste prior to cooking down very yummy
Michael Hultquist - Chili Pepper Madness says
Yes, bourbon! Very, very nice.
Shellee says
Can this be canned?
Michael Hultquist - Chili Pepper Madness says
Shellee, no, bacon jam shouldn't be canned. Best in the fridge or you can freeze it.
Marcus says
Mike, I’m about 4 1/2 hours into my double batch and still hasn’t thickened at all. Using a slow cooker, should i cook longer or maybe try a little cornstarch to thicken it up. Made this recipe a good 10 times and this is the first time it has been runny. Did everything i was supposed to.
Michael Hultquist - Chili Pepper Madness says
Marcus, I would cook it longer until it thickens up. You can always move it to a pan and increase the heat. Not sure why it would react this way, considering you've made this so many times successfully before. Strange.
Marcus says
I will try that. Ever done a double batch before? I’m doing one now in my slow cooker and doesn’t seem to be thickening up as quickly as a single batch. Any suggestions Mike?
Michael Hultquist - Chili Pepper Madness says
Yes, I've done double and triple batches for gatherings. It takes quite a while to thicken up, a few hours easily. It will get pretty gooey. Then you can process it if you'd like, or just chop it up.
Marcus says
Very good recipe, my only problem was no matter how much heat for peppers i added none of that heat came through at the end. It says 2 habaneros but i used 5 ghost peppers instead and barely had any heat at all. Seems like the heat from the peppers just totally goes away. Oh well not a big deal still very delicious. I also add some liquid smoke and honey to mine.
Michael Hultquist - Chili Pepper Madness says
Thanks, Marcus. Yeah, the long process with the sugars can rob some of that heat, though I'm surprised you're noticing none at all. Surprising. Next time try adding in a more concentrated ghost powder. I think that can bring you some heat!
Teresa says
Can you use roasted hatch chili peppers with this? If so, would you still use 2 (instead of 2 habaneros)? It looks amazing, and I can't wait to try it!
Michael Hultquist - Chili Pepper Madness says
Teresa, absolutely. You can use a couple, or dial it back with just one. Let me know how it turns out for you.
Christina Jefferson says
Hi! Do you take the seeds out of the jalapeno? I suspect not but just want to be sure. Thanks!
Michael Hultquist - Chili Pepper Madness says
Christina, I do not, but you surely can if you'd like. Removing all of the whitish innards will greatly reduce the heat. Let me know how it turns out for you. Enjoy!
Debbie says
Add a few table spoons of the jam to a tub of whipped cream cheese. Serve as a dip for chips, pretzels and crackers.
Michael Hultquist - Chili Pepper Madness says
A perfect way to enjoy it, Debbie! Thanks for sharing.
Daniel Ebbage says
This was simply stunning. I searched google as I couldn’t find one that replicated this colour that I was after.
Sweet salty bacon madness!
Michael Hultquist - Chili Pepper Madness says
Thanks, Daniel! I appreciate it! This is definitely a good one.
Leeanna says
What cheese would you suggest?
Michael Hultquist - Chili Pepper Madness says
So many cheeses are great, but personally I like Manchego.
Denya says
Hi Mike,
How long would this hold if I bottled it in the correct bottling process?
Michael Hultquist - Chili Pepper Madness says
Denya, I've never tried to bottle bacon jam for long term storage. You'd really have to test the pH of it, or use a pressure canner to keep it for storage. Otherwise, it isn't really meant to be kept long.
nickdawson says
slow cooker bacon jam recipe
Marcus says
Made 2 batches of this today. One with jalapeños for the wife & kids and the 2nd was with some ghost peppers i had. The batch with the ghost peppers was soooo good. Honestly could have added another ghost pepper or 2. Very great recipe and worth a try.
SAM says
Hi Mike. In the Reaper version, what amount do you use? 2 seems pretty insane to me... thanks! 🙂
REPLY: Sam, yes that is how much I used, though you can certainly dial it back! -- Mike from Chili Pepper Madness.
JP says
I made this but it ended up a lot darker than yours. It is still good but it has a slight over-cooked taste. Have any ideas why?
I think I should have drained some bacon grease before adding the onions. The grease did not evaporate as the jam cooked and probably kept the ingredients hotter than they should have been.
Also, I used yellow onions, I'm not sure what you used.
REPLY: JP, it sounds like an issue of heat. I wonder if your slow cooker has a hotter temperature than mine. It could also be the amount in the slow cooker. -- Mike from Chili Pepper Madness.
Stacie says
Can this be canned
REPLY: Stacie, it is not something I would personally want to do, but if you did, you would need to use a pressure canner. -- Mike from Chili Pepper Madness.
Brian says
I am kinda clueless :). When you say take some and put in food processor do you do all of it that way or only some and then add to the other that is cooling?
Thanks
REPLY: Brian, basically process maybe half of the mixture, then add it back to the rest of the jam. The goal is to have a slightly chunky jam, but not too chunky. You CAN process ALL of it if you'd like, but then it might be a bit too pureed. -- Mike from Chili Pepper Madness.
Bill Riddle says
Just finished 2 separate batches; taste is incredible. I might get a little selfish with this but with 2 children, 3 grandchildren, and 2 sisters, I may have to make more next week!
Thank you for a great recipe!
Mary says
How long does this keep?
REPLY: Mary, keep in the fridge to last 2-4 weeks, or freeze to keep longer. | Mike from Chili Pepper Madness.
Carol Feltman says
Just three words.
I Love You !
Timothy Yeargin says
O M G !!!!!!!!!!! I have GOT to try this !!! This looks awesome , thanks !!!