This Bacon Jam Recipe is a delicious homemade jam recipe that’s perfect for your next charcuterie board! It’s sweet and savory and is the perfect condiment to have on hand.
The first time I tried bacon jam I wasn’t sure what to expect. Would it be sweet? Would it be salty? It’s actually a mix of both, which makes it the perfect companion to your next charcuterie board. Making homemade jam is fairly easy with this recipe, and it stores away easily, too!
Ingredients needed
- 1 pound bacon – cooked and drained
- 1 cup chopped Vidalia onion
- 1 Tbsp. whole grain mustard
- 1 Tbsp. balsamic vinegar
- 1/4 cup pure maple syrup
- 1/2 cup light brown sugar
- 1 tsp. minced garlic
- 1/2 cup brewed black coffee (hot or cold)
- 1/2 tsp. salt
- 1 pinch cayenne pepper
How to make bacon jam
- In a large skillet, cook the bacon. Set the bacon aside and drain the skillet, leaving 2 Tbsp. of the bacon grease.
- Add the onion and minced garlic to the bacon grease and sauté over medium heat until soft, making sure not to overcook.
- Crumble the bacon and add back into the skillet. Add in all remaining ingredients and stir frequently, bringing to a simmer. Continue stirring often until the mixture thickens. This is when you want to be very careful not to overcook the sugar. Once it thickens, remove from heat, add to a small jar and let cool.
- Store in the refrigerator for up to 3 weeks.
Recipe FAQs and Notes
What is bacon jam?
Bacon jam is a bacon-based jam that is used as a relish or condiment. It’s usually made with a combination of bacon, onions, sugar, and spices giving it a sweet and savory flavor combination.
How long does bacon jam last in the fridge?
Homemade bacon jam can be refrigerated in an air-tight jar or container for up to four weeks.
What do you eat with bacon jam?
Bacon jam is great when served on a charcuterie board or graze board. It pairs well with sharp cheese and salty meats. Bacon jam is also great on burgers, giving it a sweet flair.
Recommended kitchen resources for this recipe
Wanderlust and Wellness
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- Thanksgiving Charcuterie Board – this bacon jam would be great on this holiday charcuterie board
Bacon Jam Recipe
Bacon Jam Recipe
This Bacon Jam is a delicious bacon and onion homemade jam recipe that's perfect for your next charcuterie board! It's sweet and savory and is the perfect condiment to have on hand.
Ingredients
- 1 pound bacon
- 1 cup chopped sweet Vidalia onion
- 1 Tbsp. whole grain mustard
- 1 Tbsp. balsamic vinegar
- 1/4 cup pure maple syrup
- 1/2 cup light brown sugar
- 1 tsp. minced garlic
- 1/2 cup brewed black coffee (hot or cold)
- 1/2 tsp. salt
- 1 pinch cayenne pepper
Instructions
- In a large skillet, cook the bacon. Set the bacon aside and drain the skillet, leaving 2 Tbsp. of the bacon grease.
- Add the onion and minced garlic to the bacon grease and sauté over medium heat until soft, making sure not to overcook.
- Crumble the bacon and add back into the skillet. Add in all remaining ingredients and stir frequently, bringing to a simmer. Continue stirring often until the mixture thickens. This is when you want to be very careful not to overcook the sugar.
- Once it thickens, remove from heat, add to a small jar and let cool.
- Store in refrigerator for up to four weeks.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 276Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 45mgSodium: 902mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 16g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician ,or other medical professionals.
Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.
Hi.
I want to make as gifts. Any reason this can’t be processed in water bath and store on shelf until opened? Like jam?
I have not tried that method, but I can’t see why it wouldn’t work like canning any other jam for long-term storage.