Recipe

Modern Bacon Jam Recipe

Sweet, smoky, tangy bacon jam with crisp bits and a glossy, spoonable texture. Made in one pan with pantry staples and ready for burgers, grilled cheese, and brunch boards.

By Matt Campbell

•

4.8

A real photo of glossy bacon jam in a small glass jar with a spoon, with crispy bacon pieces visible and toasted bread in the background on a wooden counter

Jump to Recipe

Bacon jam is what happens when bacon decides to put on a blazer and show up to dinner with a bottle of something nice. It is smoky, sweet, and tangy, with little crisp edges that make you keep “just tasting” until suddenly the jar is half gone.

This is a modern, weeknight-friendly version. No complicated steps, no specialty ingredients, and no waiting around for hours. We build flavor fast with soft, golden onions, a splash of vinegar for bite, and a touch of maple for that cozy, glossy finish. You will end up with a spread that feels fancy, but behaves like a condiment. Which is the best kind of fancy.

A real photo of a spoon spreading bacon jam onto toasted bread on a cutting board in a home kitchen

Why It Works

Big flavor, low drama: bacon fat plus onions plus a quick simmer turns into deep, restaurant-y flavor without a long cook.
Balanced sweetness: brown sugar and maple bring the caramel notes, while vinegar keeps it from tasting like candy.
Great texture control: you can leave it chunky for spooning on burgers, or pulse it smoother for spreading on crackers.
Versatile: it plays nice with breakfast, sandwiches, cheese boards, roasted veggies, and basically anything that likes a sweet smoky kick.

Pairs Well With

Storage Tips

How to Store Bacon Jam

Cool quickly: For best food safety, do not leave it out. Spread the finished bacon jam in a shallow container for a few minutes to speed cooling, then refrigerate. Aim to get it into the fridge within 2 hours.

Refrigerator: Cool completely, then transfer to a clean jar or airtight container. Refrigerate for up to 5 to 7 days. Keep it at or below 40°F / 4°C and always use a clean spoon. Discard if you notice an off smell, mold, or any “questionable” vibes.

Freezer: Spoon into a freezer-safe container (or silicone muffin cups to portion), leaving a little headspace. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating: Bacon jam thickens when cold. Warm a spoonful in the microwave for 10 to 20 seconds, or loosen it in a small pan with a tiny splash of water, broth, or coffee.

Food safety note: This is a refrigerated condiment, not a shelf-stable canned preserve.

Common Questions

Is bacon jam actually jam?

Kind of. It is “jammy” because the onions and sugar cook down into a thick, glossy spread, but there is no pectin and it is not canned for pantry storage.

Can I make it without coffee?

Yes. Coffee adds roasted depth, but you can swap it 1:1 with water or chicken or beef broth to keep the simmer liquid where it needs to be. If you skip coffee, consider adding 1 teaspoon Worcestershire or an extra pinch of smoked paprika to keep the savory edge.

How do I make it less sweet?

Start by cutting the brown sugar down to 2 tablespoons. You can also add an extra 1 to 2 teaspoons vinegar at the end, to taste.

How do I make it spicier?

Add more red pepper flakes, a pinch of cayenne, or a spoonful of minced chipotle in adobo. Heat plus sweet plus bacon is a very good triangle.

Why is my bacon jam greasy?

Most often it is too much rendered fat left in the pan. After cooking the bacon, drain all but about 2 tablespoons of fat. If it still looks oily, let it cool a bit and spoon off the excess fat, or chill it and lift the firm fat layer from the top before serving.

Can I blend it smooth?

Absolutely. Let it cool 5 minutes, then pulse in a food processor. Keep it slightly chunky for the best texture on burgers and toast.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wide saucepan
Slotted spoon
Chef’s knife and cutting board
Measuring cups and spoons
Wooden spoon or silicone spatula
Optional: food processor for a smoother spread
Clean jar or airtight container for storage

The first time I made bacon jam, it started as a “use what we have” situation. I had bacon, a lonely onion, and exactly zero desire to cook a real meal. Twenty minutes later, my kitchen smelled like a sandwich shop that also makes caramel, and I was standing over the stove doing quality control on toast.

Now I treat it like a secret weapon. If dinner feels boring, bacon jam fixes it. If friends are coming over, bacon jam makes me look prepared. It is the kind of recipe that rewards curiosity and tolerates a little chaos. My favorite way to eat it is on a grilled cheese, but honestly, I have put it on scrambled eggs and called it brunch.

Modern Bacon Jam Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings Makes about 1 to 1 1/2 cups

Ingredients

1 lb bacon, cut into 1-inch pieces
1 large yellow onion, finely diced
2 cloves garlic, minced
1/4 cup packed brown sugar
2 tablespoons maple syrup
1/3 cup strong brewed coffee (or water or broth)
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
Black pepper, to taste
Pinch of salt, only if needed (bacon and soy are salty)

Optional finishing move: 1 teaspoon Dijon mustard stirred in at the end for extra tang.

Gluten-free swap: Use tamari instead of soy sauce.

Instructions

Crisp the bacon. Set a large skillet over medium heat. Add the bacon (no oil needed, it will render its own fat) and cook, stirring occasionally, until browned and crisp, about 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate.
Drain, but keep a little fat. Carefully pour off excess bacon fat, leaving about 2 tablespoons in the skillet.
Soften the onions. Add the diced onion and cook over medium heat until very soft and golden with a few lightly browned edges, 6 to 10 minutes. Stir often and scrape up any browned bits.
Add garlic and spices. Stir in the garlic, smoked paprika, and red pepper flakes (if using). Cook 30 seconds, just until fragrant.
Build the sauce. Add brown sugar, maple syrup, coffee, apple cider vinegar, and soy sauce. Stir well, then bring to a simmer.
Simmer until jammy. Add the cooked bacon back to the pan. Reduce heat to low (or medium-low if your stove runs gentle) and simmer, stirring occasionally, until thick, glossy, and spoonable, about 6 to 10 minutes. You are looking for slow, sticky bubbles and a spatula that leaves a trail that fills in slowly. If it starts sticking, lower the heat and add a splash of water or coffee.
Adjust and finish. Taste. Add black pepper and only a pinch of salt if it truly needs it. For extra tang, stir in Dijon mustard off the heat.
Choose your texture. Serve chunky as-is, or let it cool 5 minutes and pulse in a food processor for a more spreadable consistency.
Cool and store. Cool quickly, then refrigerate in a clean jar or airtight container. (A fast way is to spread it in a shallow dish for a few minutes, then transfer.)

Quick tip: Bacon jam thickens a lot as it cools. If it looks a tiny bit loose in the pan, you are probably right on track.

Nutrition information is estimated.

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