Recipe For Bacon Jam

I perfected a Bacon Jam Recipe using thick-cut bacon and sweet Vidalia onions that’s perfect as a food gift or to keep for myself.

I always joke that this is my secret weapon, but it’s too good to hide. My Recipe For Bacon Jam started as a kitchen experiment with thick cut bacon and vidalia onions, slowly cooked until everything sang together.

Folks beg for jars at holiday time, because it’s wildly versatile and people keep asking How To Use Bacon Jam in everything from snacks to sandwiches. It’s sticky, smoky, kind of messy and totally addictive, not that I blame anyone.

If you like bold savory sweets this will change the snack game for you, trust me, you’ll want to smear it everywhere.

Ingredients

• Bacon: Crispy, smoky, high in protein but also high in fat, it adds savory depth.
• Vidalia onions: Sweet rich in fiber and antioxidants, they soften to jammy sweetness.
• Dark brown sugar: Molasses notes add deep sweetness, boosts caramel flavors, mostly simple carbs though.
• Maple syrup: Pure sweetness, adds warm maple notes and sugars, minimal micronutrients, very sweet.
• Balsamic vinegar: Adds tangy sweet acidity, balances richness and brightens overall flavor nicely.
• Worcestershire sauce: Umami punch from anchovies and spices, keeps jam savory and complex.
• Espresso or strong coffee: Bitter backbone, cuts sweetness and rounds flavors, small trace minerals only.

Ingredient Quantities

• 1 lb thick cut bacon, roughly chopped
• 2 large vidalia onions, thinly sliced (about 2 cups)
• 3/4 cup packed dark brown sugar
• 1/3 cup pure maple syrup
• 1/4 cup balsamic vinegar
• 2 tbsp worcestershire sauce
• 2 tbsp brewed strong coffee or espresso
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes optional
• Pinch flaky sea salt, or to taste

How to Make this

1. Rough chop the bacon and cook it in a large skillet over medium heat until it’s mostly crisp and a lot of fat has rendered, about 10 to 12 minutes; scoop the bacon out with a slotted spoon and drain on paper towels, but keep about 2 to 3 tablespoons of the fat in the pan (save extra fat in a jar for later if you want).

2. Add the thinly sliced vidalia onions to the reserved bacon fat and turn the heat to medium-low; stir every few minutes and let them slowly caramelize, about 20 to 25 minutes, scraping the browned bits from the bottom now and then so nothing burns.

3. When the onions are soft and golden, add the minced garlic and cook 1 to 2 minutes until fragrant, don’t let it brown.

4. Stir in the packed dark brown sugar, maple syrup, balsamic vinegar, worcestershire sauce and brewed strong coffee or espresso; scrape up any stuck bits and bring the mixture to a low simmer.

5. Add the cooked bacon back to the pan, plus the freshly ground black pepper and red pepper flakes if you want heat; simmer gently, stirring occasionally, until the liquid reduces and the mixture is thick and jammy, about 15 to 25 minutes depending on how low you simmer.

6. Taste and finish with a pinch of flaky sea salt or more to your liking; remember the bacon is salty so go easy at first.

7. Let the mixture cool a few minutes, then either pulse it a few times in a food processor for a chunky jam texture or roughly chop with a knife if you prefer more chew; dont overprocess unless you want a smooth paste.

8. Spoon the bacon jam into clean jars while still warm; it will thicken further as it cools. For gifts, wipe rims, seal, label and refrigerate.

9. Store in the fridge for up to 2 weeks or freeze in portions for longer; serve on toast, burgers, cheese boards or whatever youre craving.

Equipment Needed

1. Large heavy skillet (cast iron or stainless)
2. Slotted spoon, to scoop the bacon out and drain it
3. Chef’s knife for chopping the bacon and onions
4. Cutting board, big enough for the vidalia onions
5. Wooden spoon or heatproof spatula for stirring
6. Measuring cups and spoons for sugar, syrup, vinegar and coffee
7. Food processor or a bowl and knife if you prefer to chop by hand
8. Clean jars with lids plus paper towels for draining, dont forget to label

FAQ

Recipe For Bacon Jam Substitutions and Variations

• Bacon: Pancetta or guanciale, 1:1 by weight for similar pork fat and chew; turkey bacon works if you want less fat but expect a drier jam; smoked tempeh or cremini mushrooms for a vegetarian take, use same volume and add a tbsp oil since they wont render fat.
• Vidalia onions: Any sweet onion (Walla Walla or large yellow) 1:1 works fine, shallots give a milder, more refined flavor (use 3 small shallots in place of 1 medium onion).
• Dark brown sugar: Light brown sugar or coconut sugar 1:1 for the same sweetness and caramel notes; or use 2/3 cup maple syrup instead if you want a looser, more maple-forward jam, reduce other liquid slightly.
• Balsamic vinegar: Red wine vinegar or sherry vinegar 1:1, add about 1/2 tsp sugar per tbsp of red wine vinegar to mimic balsamic sweetness; apple cider vinegar gives a fruitier, tangier result if you prefer brighter notes.

Pro Tips

1) Save and use the bacon fat, but render it evenly. If you want less splatter and crisper pieces try baking the bacon on a sheet with a rack so it renders more fat, then chop. Dont throw away the extra fat, store it in a jar in the fridge for other cooking.

2) Take your time caramelizing the onions, low and slow is the move. If you want to speed it up a bit add the tiniest pinch of baking soda it raises the pH and helps browning, but be careful a lot will give a weird taste. If the pan starts to stick, splash a little water or coffee in and scrape up the brown bits, they add flavor.

3) Taste as you go and tweak the balance. Bacon is already salty so go easy on added salt, but if it gets too sweet brighten it with an extra splash of balsamic or a squeeze of lemon juice, it makes the jam sing. You can also bump the coffee or pepper a hair for depth if it feels flat.

4) Chill and portion smartly. Let the jam cool some before pulsing so it stays chunky, pulse few times dont puree unless you want a paste. For storage freeze in spoonfuls or an ice cube tray for easy portions, and if giving as gifts wipe rims and keep refrigerated, dont assume it will be shelf stable.