Bacon jam is slow-cooked applewood-smoked bacon blended with caramelized onions, brown sugar, balsamic vinegar, brewed coffee, and maple syrup into a thick, spreadable condiment. It takes about an hour on the stovetop, but most of that time is hands-off. Make a batch on the weekend and your burgers, sandwiches, and cheese boards are covered for two weeks.
Before you start
Two things determine whether this jam turns out right. First, render the bacon slowly over medium-low heat — rushing it on high heat browns the outside before the fat fully renders, and you end up with chewy bits that never soften properly in the final blend. Second, caramelize the onions all the way. They need a full 20–25 minutes over low heat until they’re deep golden and almost jammy on their own. Pull them too early and the finished spread tastes sharp instead of sweet. Everything else in the recipe is forgiving; these two steps are not.
Shopping notes
- Applewood-smoked bacon: Available at most grocery stores near the standard bacon. If you can only find hickory-smoked, it works but the smoke flavor will be stronger and slightly more bitter — use it, just know the difference.
- Brewed coffee: Use whatever you have left in the pot. Strong is fine; instant dissolved in hot water also works. Skip flavored or sweetened coffee.
- Balsamic vinegar: Everyday supermarket balsamic is exactly right here. Don’t use an aged finishing balsamic — it’s wasted in a long simmer.
- Maple syrup: Real maple syrup only. Pancake syrup is mostly corn syrup and will make the jam cloyingly sweet without any depth.
Troubleshooting
- Jam is too loose and won’t thicken: The mixture needs more time on the heat. Remove the lid if you used one, turn heat to medium-low, and keep simmering — it can take an extra 10–15 minutes depending on your pan. It thickens more as it cools, so don’t over-reduce on the stove.
- Jam tastes too sweet: Add a small splash more balsamic vinegar and stir over low heat for a couple of minutes. Taste again before adding more — it corrects fast.
- Jam tastes too salty or smoky: Stir in a teaspoon of brown sugar and a small squeeze of lemon juice. The acid and sweetness bring it back into balance.
- Texture is stringy or chunky after blending: The bacon wasn’t processed long enough. Run the food processor for a full 30–45 seconds in short pulses. If you prefer a chunkier texture, that’s fine — just be consistent so it spreads evenly.
- Onions burned before they caramelized: Add a tablespoon of water to the pan and scrape up the fond. Turn the heat down and keep going — a little color on the pan bottom is flavor, actual black bits are not.
Make-ahead notes
Bacon jam keeps in a sealed jar or airtight container in the refrigerator for up to two weeks. It firms up significantly when cold — just spoon out what you need and microwave it for 15–20 seconds, or let it sit at room temperature for 10 minutes before spreading. For longer storage, freeze it in small portions (an ice cube tray works well) for up to three months. Thaw overnight in the fridge. Skip the egg in the mix — it makes the patty mushy. Wait, that’s a burger note: the real point here is that freezing in small portions means you can pull out exactly one burger’s worth at a time without thawing the whole batch.
Applewood Smoked Bacon Jam
Ingredients
- 1 pound Applewood Smoked Bacon Thick-cut for best texture
- 2 large Yellow Onions Finely diced for smooth consistency
- 3 cloves Garlic Minced finely
- ½ cup Brown Sugar Dark brown sugar preferred for deeper caramelization
- ¼ cup Balsamic Vinegar Aged balsamic enhances richness
- ½ cup Brewed Coffee Strong, black coffee to add depth
- 1 tablespoon Maple Syrup Pure maple syrup for natural sweetness
- 1 teaspoon Smoked Paprika Enhances smoky notes
- ½ teaspoon Black Pepper Freshly ground for better flavor
Instructions
- Prepare the Bacon - In a large skillet or Dutch oven, cook the Applewood-smoked bacon over medium heat until crispy, about 10-15 minutes. Remove with a slotted spoon and drain on paper towels, leaving about 2 tablespoons of rendered fat in the pan.
- Caramelize the Onions - Add the finely diced onions to the retained bacon fat and cook over medium-low heat. Stir occasionally until the onions turn golden brown and caramelized, about 25–30 minutes.
- Build Flavor - Stir in the garlic, brown sugar, balsamic vinegar, brewed coffee, maple syrup, smoked paprika, and black pepper. Mix well and let everything simmer for 5 minutes to combine flavors.
- Simmer and Reduce - Return the crispy bacon to the skillet, reduce heat to low, and let the mixture cook down for about 45 minutes. Stir occasionally until you achieve a thick, jam-like consistency.
- Blend for Texture - Let the mixture cool slightly, then transfer to a food processor. Pulse a few times until the jam reaches your desired consistency. Avoid over-processing; you want a slight chunkiness.
- Store and Serve - Spoon the bacon jam into sterilized jars and store in the refrigerator for up to 2 weeks. Serve warm or at room temperature.
Notes
- For a spicier kick, add a pinch of cayenne.
- To make it sweeter, increase the maple syrup slightly.
Nutrition
Common questions
Can I use regular smoked bacon instead of applewood-smoked?
Yes, any smoked bacon works. Hickory-smoked is the most common swap and produces a bolder, slightly more bitter smoke flavor — the jam will still be good, just a bit more assertive.
Do I have to use a food processor, or can I leave it chunky?
You can skip the food processor entirely if you want a chunkier, more rustic spread. Just chop the cooked bacon into small pieces before adding it back to the pan so the texture is intentional rather than uneven.
What’s the coffee actually doing in this recipe — can I leave it out?
The coffee adds a low-level bitterness that keeps the jam from tasting one-dimensionally sweet. You can leave it out, but add an extra splash of balsamic vinegar to compensate for the lost depth.
How do I know when the jam is done simmering?
It’s ready when it holds its shape briefly on a spoon and the liquid looks syrupy rather than watery. Remember it thickens as it cools, so pull it off the heat slightly before it looks perfect in the pan.
Can I make this in a slow cooker?
You can finish it in a slow cooker after rendering the bacon and caramelizing the onions on the stovetop — cook on low for 3–4 hours uncovered so the liquid reduces. Don’t skip the stovetop steps; a slow cooker alone won’t properly render the bacon fat or caramelize the onions.
Is it safe to leave bacon jam out on the table during a cookout?
Keep it out for no more than two hours at room temperature, or one hour if it’s above 90°F outside. After that, refrigerate it — the fat content makes it more perishable than a standard fruit jam.
More burger recipes to try
- Angus Bacon Guacamole Burger
- Perfect Bacon Double Cheeseburger
- Ultimate Avocado Bacon Smash Burger
- Wendy’s Bourbon Bacon Burger