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!
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 72.
Check Out My Other Popular Recipes
- Spicy 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!
- Want a variation? Try Bacon Onion Jam with Tabasco.
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.
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 !!!