Bacon Onion Jam transforms crisp bacon into a rich, savory-sweet spread with maple syrup, onions, coffee, brown sugar, pepper, and a hint of thyme. The result is salty, smoky, chewy, and sweet—a versatile condiment you’ll want on everything from toast to burgers.
There’s nothing better than a thick smear of this jam on toast topped with a fried egg—trust me, it’s irresistible.
My affection for bacon is well known, but bacon jam has been my favorite way to enjoy it for years. It sounds unusual, but once you taste the blend of caramelized onions, maple, coffee and bacon, it makes perfect sense.
I’ve given jars of this jam to friends as gifts, paired with crackers and cheese, and the recipe becomes an instant favorite—people ask for it repeatedly. Consider yourself invited to the Bacon Jam Club; it’s open to everyone.
What is Bacon Jam?
Bacon Onion Jam uses simple grocery-store ingredients: bacon, onions, garlic, brown sugar, maple syrup, strong brewed coffee, black pepper, dried thyme, and cider vinegar. Those everyday items combine into something surprisingly complex and delicious.
The coffee is subtle—more of a balancing counterpoint to the sweetness than a dominant flavor—so even non-coffee drinkers will enjoy it. If you prefer not to use maple syrup, Lyle’s Golden Syrup or a dark honey will work, though dark maple syrup gives a deep, rich flavor I recommend when possible.
Recipe Notes and Ingredient Tips
Choose bacon you enjoy eating on its own: the jam will concentrate the bacon’s flavor, so smoked or maple-cured bacon will make jam with pronounced character. There’s no need for an expensive brand—any good-quality bacon will do.
Apple cider vinegar (Bragg’s or similar) adds brightness and balances the sweetness. If you can’t find it, rice wine vinegar or white wine vinegar are acceptable substitutes.
How to Make Bacon Jam
Although some recipes use a slow cooker, a Dutch oven is preferred because it allows more evaporation and concentrates the flavors better. This recipe starts with 3 pounds of bacon and yields a large batch, so plan storage accordingly.
I like dividing the finished jam into several small 8-ounce jars or other airtight containers and freezing all but one. The jam freezes well and thawed jars can be kept in the refrigerator for quick use. Storing in smaller portions makes it easy to use a little at a time and keeps the flavor fresh.
How to Use Bacon Jam
Bacon Jam is perfect at breakfast—on toast with a fried egg—but it’s far from limited to mornings. Use it on toasted artisan breads, burger buns, or as a finishing touch on pizzas and roasted vegetables. It pairs beautifully with grilled meats, tossed into warm pasta, or spooned over baked potatoes. Warm the jam slightly before spreading for an easier application, or use it straight from the refrigerator on hot items. If frozen, thaw overnight in the refrigerator or defrost in the microwave.
Bacon Onion Jam
- Cut bacon into 1-inch strips. Add to a Dutch oven over medium-high heat.
- Cook, stirring frequently, until browned. Transfer bacon with a slotted spoon to a paper-towel–lined plate. Reserve all but 2 tablespoons of the drippings in a heatproof jar.
- Return the Dutch oven to medium-high heat and add the sliced onions and smashed garlic. Stir, reduce heat to medium, and cook about 8 minutes until the onions are mostly translucent.
- Add the cider vinegar, brown sugar, maple syrup, brewed coffee, black pepper, and dried thyme. Stir, bring to a boil, and boil hard for 2 minutes.
- Stir the browned bacon into the onion mixture and reduce heat to low. Simmer uncovered, stirring occasionally and adding 1/4 cup water if it looks too dry. Continue until the onions are very soft and the liquid is thick and syrupy; this can take up to a few hours—be patient.
- Remove from heat and let stand 5 minutes. Transfer the mixture to a food processor and pulse until spreadable but still slightly textured.
- Scrape into jars or airtight containers. Refrigerate up to one month or freeze up to six months. Serve cold, at room temperature, or warmed.
Ingredients
- 3 pounds bacon
- 4 large yellow onions, peeled and thinly sliced
- 8 cloves garlic, smashed and peeled
- 1 cup cider vinegar
- 1 cup packed light-brown sugar
- 1/2 cup pure maple syrup
- 1 1/2 cups very strong brewed black coffee
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
Instructions
- Cut bacon into 1-inch strips and brown in a Dutch oven over medium-high heat. Drain all but 2 tablespoons of drippings and reserve.
- Cook onions and garlic in the reserved drippings until mostly translucent, about 8 minutes. Add the remaining ingredients and bring to a boil for 2 minutes.
- Stir in the bacon, reduce heat to low, and simmer uncovered until the onions are meltingly soft and the liquid is syrupy. Stir occasionally and add a little water if needed.
- Let cool 5 minutes, pulse in a food processor to a spreadable texture, and store in jars. Refrigerate up to one month or freeze up to six months.
Notes
Reducing to a syrupy consistency can take several hours—don’t rush it. Portion the jam into smaller containers before freezing so you can thaw only what you need.
Nutrition (per serving, estimate)
Calories: 225 kcal | Carbohydrates: 12 g | Protein: 5 g | Fat: 16 g | Sugar: 10 g | Sodium: 285 mg
This recipe was originally published January 17, 2011 and has been updated with new photos and notes in subsequent years.