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.
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.