Bacon Jam Recipe

ByColleen
96 Comments
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This Bacon Jam Recipe is a bacon lover's dream! This delicious bacon jam can transform so many things. I mean, bacon is one of my top joys in life... I know I am not alone on that, right??

Bacon Jam Recipe delicious on burgers and more!

When I was a kid growing up in Philly, I would often stay overnight at my Grammy's. When I woke she would give me all the bacon I could eat. ALL-the-bacon-I-could-eat!

As the oldest of 5 kids growing up in Philly, THAT was monumental!

At home, I could maybe snag 3 strips... if I was lucky!  I still smile at the thought of those lazy weekend mornings at my Grammy's...and all of that glorious bacon. Food memories are some of my favorite memories!

Bacon makes everything better or so the saying goes. BUT this Bacon Jam Recipe...really, really does!

Besides burgers, what do I put bacon jam on?

IF you can stop yourself from gobbling this up spoonful after spoonful... you will love it spread on:

  • hot biscuits
  • place atop a round or wedge of warmed Brie or Camembert cheese (so incredible)
  • toast
  • eggs
  • steamed or sautéed veggies
  • pancakes
  • BLT'S
  • grilled cheese sandwiches
  • burgers (I mean...OMG!!!)
  • pierogis and so much more!

The list can go on and on! Homemade Bacon Jam is a fantastic offering to put out for a Burger Bar at a BBQ.

Burger with bacon jam on an open burger bun with lettuce and cheese

Why you will love this recipe

Besides being a fabulous topping for burgers, vegetables, biscuits eggs and more. Homemade Bacon Jam is an amazing food gift during the holiday season (or any time of the year).

Make a batch for you and one for a friend, scrape it into a 4, 6 or 8 oz. jar, wrap some ribbon around it, attach the recipe and you will have a happy friend or loved one.

I'm all about food gifts. You can view my best homemade food gifts post for even more options.

photo of part of a charcuterie board with focus on bacon jam topped hard boiled eggs.

Instead of "deviling" your hard boiled eggs, simply season with S&P and top with bacon jam. Amazing!!

I know I would totally be your BFF  if you gifted a jar of Bacon Jam! Who would love a jar from YOU?? 

What bacon should I use to make Bacon Jam?

The number one ingredient is BACON. SO make it a good one. My favorite supermarket bacon is Hatfield bacon (AND they are local to me too). It never disappoints.

Hatfield is a 120-year-old business. Before the roads had cars on them, Hatfield was delivering meats to the doors of Pennsylvanians. Today, they produce quality meats for far more than just Pennsylvania.

Check out my 1 minute  TikTok video on how to make this easy recipe for Bacon Jam

Ingredients for Bacon Jam

  • Bacon
  • Vidalia onion
  • Garlic
  • Brown sugar
  • Sherry vinegar or red wine vinegar
  • Balsamic vinegar
  • Water (you could also add in a TBS or two of bourbon vs water)
  • Fresh thyme
  • Black pepper
  • Optional: Cayenne red pepper / maple syrup

Bacon Jam is not one of those things you can walk away from as it cooks. Taste as you go and adjust to your liking. Once you make this a couple of times, it's a piece of cake. Soon it'll be a signature dish or food gift of yours. It's an amazing addition to charcuterie boards.

Bacon Jam topped Brie Cheese wheel on a charcuterie board. with olives in background.

Bacon Jam atop a baked brie is amazing!!

Tips & Variations

  • If you want a more sticky gooey jam, add in a ½ cup to 1 cup of fig jam after you remove what you made from the heat, just stir until its mixed in. It complements the bacon perfectly. I have made this both with and without.
  • The addition of the fig jam (or apricot jam) makes the Bacon Jam sweeter. You can counter that (if you wish) by adding in some Cayenne pepper, which I do in the written recipe. I typically like some heat.
  • The trick to making it is having your ingredients prepped and organized and then as the mixture cooks down into jam that you pay attention to taste and texture. You don't want it to burn.
  • No need to use thick bacon for this recipe, save that for making Candied Bacon .

Storage

Store in a mason Jar for up to a week. I like to gently reheat this before using.

I hope you LOVE this Homemade Bacon Jam Recipe as much and my family, friends other readers and I do! Put it on everything!! XO Colleen

This recipe originally published on December 13, 2016. Updated December 15, 2025.

Pork Recipes To Try

Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @ColleensCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started the food blog, Soufflé Bombay in 2009. Read more about her here.

The BEST Homemade Food Gifts Bacon Jam - Easy to make and adds such dimension to vegetables, sandwiches, burgers and more! Makes a great food gift!

Recipe for Bacon Jam

Colleen Kennedy
This Bacon Jam recipe makes an amazing food gift. use it as an appetizer and top a baked Brie or crostini. Spread onto toast. avocado toast or add a dollop to your fried eggs or avocado toast. I also love it atop green beans and burgers! So many uses.
4.79 from 23 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 12 oz
Calories 398 kcal

Ingredients
  

  • 2 pounds Bacon
  • 1 ½ cups of chopped Vidalia onion
  • 4 large cloves garlic, minced or 3 TBS garlic paste
  • 1 cup brown sugar
  • ¼ cup sherry vinegar or red wine vinegar
  • 2 TBS balsamic vinegar
  • ¼ cup water (you could also add in a TBS or two of bourbon vs water)
  • 6 sprigs of fresh thyme
  • Black pepper
  • Optional: a couple of dashes Cayenne red pepper IF you like heat and sometimes I add in 2 TBS of maple syrup towards the end

Instructions
 

  • Chop your bacon and cook until almost crisp, stirring it around often.
  • Drain all but ½ TBS or so of the bacon grease out.
  • Add in the onions and sauté for about 5 minutes.
  • Next, add in the garlic and sauté for 1-2 minutes, stirring the whole time.
  • Add in brown sugar, vinegars and water. Stir and bring to a simmer over medium heat.
  • Add in Thyme sprigs and pepper and continue simmering another few minutes, stirring often, being careful not to burn.
  • Taste and adjust seasoning to your preference if necessary.
  • Remove Thyme sprigs and allow the mixture to cool.
  • You can then pulse the jam a few times in your food processor for a finer jam or leave it as is. Up to you.
  • Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.
  • Heat it up a bit to enjoy on whatever you like. If you need to after reheating adding a TBS or so of water if the jam is too thick.

Notes

You can tinker withy the flavors in the easy to make condiment. Add in some minced jalapenos if you enjoy spicy. Add in a TBS or two of Bourbon (in place of part of the water) for a different flavor.
Swap out shallots for onions, change up the type of vinegar you use etc. Make it your own.

Nutrition

Serving: 12gCalories: 398kcalCarbohydrates: 22gProtein: 10gFat: 30gSaturated Fat: 10gTrans Fat: 1gCholesterol: 50mgSodium: 508mgPotassium: 212mgFiber: 1gSugar: 19gVitamin A: 28IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Keyword Bacon Jam, How to make bacon jam
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Recipe Rating




96 Comments

          1. 5 stars
            Just made today for burgers, always wanted to try. Added a little of my smoker rub and a touch of bbq sauce, it was so good.

  5. We love bacon jam. It's good on everything. Or solo. Eating right out of the jar is totally acceptable. This is gorgeous.

    Reply

  7. I would SO be your BFF if you gave me a jar of bacon jam for Christmas. Slathering this on toasted bread for a BLT sammie is nothing short of brilliance. It's nice that you have a business like Hatfield that is committed to animal welfare and sustainable farming practices in your area.

    Reply

    1. I added a dash of cayenne pepper and about a half teaspoon of ginger paste... omg it's all I can do not to eat it straight from the pan with a spoon!! I will be using this on chicken and waffle sliders 😋🤤. So Good!!!

      Reply

  8. Whoa!! What a tasty and totally unique gift to give to the neighbors! I bet your house was smelling amazing after cooking up all that bacon!

    Reply

  9. Looks amazing...I plan to make some! I have a couple of questions:
    If I wanted to can this for later use...how long would you suggest I put it in a hot water bath?
    Your picture shows the jam in a 16 oz. mason jar. The recipe says it makes 12 oz., so quantity-
    wise, how much do you actually end up with?
    I'm just trying to figure out how much I'd need to make 4 - 16 oz. canning jars.
    Thank you!

    Reply

    1. As a home economist I would not recommend trying to can this type of item . Because of the high fat and the densities of the ingredients it would be very difficult to kill all of the potential bacteria. This would not insure a safe product. It should be stored in the refrigerator as listed.

      Reply

    3. I would refer to the ball canning book for canning meat. It would need to be pressure canned at 90 minutes or so depending on altitude and size. But there are no ingredients in it that suggests it cannot be canned.

      Reply

  10. I am also wonder about quantity. Seems like a lot of bacon & expensive for just 12oz of jam. Also would like to can.

    Reply

  12. Sounds like a great recipe which I would like to try but Vidalia onions are not available in the UK. Any suggestions for a suitable replacement?

    Reply

  13. 5 stars
    I live in northern part of the US. Vidalia don't have a long shelf-life, so the onions often are mushy by the time they get to our stores. I stopped using them long ago.

    Yelllow-skinned onions are fine to use, IMO. If the onions you are using are eye-watering, nose-burning strong, use a bit less, and saute a bit longer being careful not to burn or over brown.

    Reply

  14. 5 stars
    I just made this recipe this morning. We will be using tonight for our 4th of July hamburgers! This recipe is so yummy!

    Reply

  15. 2 stars
    Too sweet for my taste. To fix it I had to add another pound of bacon and another cup of onion. To cut on the sweet taste I added a cup of coffee. Next tune I would decrease the sugar to 1/3 of the amount. I would add more if needed.

    Reply

  17. We don't like onions but use a lot of onion powder, can this be used instead? Or any recommendations for something other than onions?

    Reply

    1. Hi Linda, It's traditionally made with onions, if you like things spicy...sweet and spicy...maybe use a couple jalapenos or a mix of poblanos and jalapenos? Just an idea. Let me know what you come up with.

      Reply

  20. 5 stars
    ALL THE BACON?! You lucky girl! I had to move out before I could get all the bacon. Wow - this bacon jam sounds like it's right up my alley - I could get all the bacon this way 🙂

    Reply

  21. A couple of years back I thought it was crazy the idea of bacon jam but after I tasted I got totally hooked! I'm pretty sure that homemade bacon jam will taste even better.

    Reply

  22. 5 stars
    I can't get enough of this bacon jam. It is great on a toasted baguette and perfect added to a charcuterie platter.

    Reply

    1. No, it is not necessary. I just like the subtle flavor. I grow it along with oregano in a pot so I always have it on-hand.

      Reply

  26. 5 stars
    Brought this bacon jam and some red onion jam to hunt camp. Both are great on burgers. Can’t get a lot of fresh stuff out there but these jams MADE the hamburgers!

    Reply

  27. Can’t wait to make this! Sounds absolutely delicious! Can’t seem to find Sherry vinegar, can I use white wine vinegar ?

    Reply

  29. 5 stars
    Holy smokes this is so delicious!! Just when you thought everything was better with bacon... you learn about bacon jam!!!

    Reply

  31. I have not made this yet but have already made some mental note changes. For the bacon I am going to use the ends and pieces they sell in bulk, and chop it up. With all the other ingredients the brand will not make a big difference. In place of brown sugar I am going to use pure maple sugar, and also add a couple Tbs of real maple syrup. Instead of grd black pepper I'm going to use cracked black pepper.

    Reply

    1. Sounds good! When I first began making this years ago, I would go to the Amish farmers market by me and get the bacon ends, works perfectly!

      Reply

    1. I can't see why you can't freeze it. I have never done it myself, but it should freeze well.
      I have no experience with traditional canning.

      Reply

  33. 5 stars
    Can't wait to try it my husband lovesbacon. I have heard of it I'm from Texas so canning is popular, but have never had revipe,thanks.

    Reply

  34. Cannot view the recipe a window pops up over the recipe and it blocks the recipe from being viewed. No way to move or close the window.

    Reply

    1. I have no idea why that is happening, apologies! Is that on a PC, tablet or phone? I just checked on PC and iphone and it was fine. Hit the jump to recipe button up top and then scroll slightly. I will put recipe here as well for you. 2 pounds Bacon
      1 ½ cups of chopped Vidalia onion
      4 large cloves garlic, minced or 3 TBS garlic paste
      1 cup brown sugar
      ¼ cup sherry vinegar or red wine vinegar
      2 TBS balsamic vinegar
      ¼ cup water (you could also add in a TBS or two of bourbon vs water)
      6 sprigs of fresh thyme
      Black pepper
      Optional: a couple of dashes Cayenne red pepper IF you like heat and sometimes I add in 2 TBS of maple syrup towards the end
      INSTRUCTIONS
      Chop your bacon and cook until almost crisp, stirring it around often.
      Drain all but ½ TBS or so of the bacon grease out.
      Add in the onions and sauté for about 5 minutes.
      Next, add in the garlic and sauté for 1-2 minutes, stirring the whole time.
      Add in brown sugar, vinegars and water. Stir and bring to a simmer over medium heat.
      Add in Thyme sprigs and pepper and continue simmering another few minutes, stirring often, being careful not to burn.
      Taste and adjust seasoning to your preference if necessary.
      Remove Thyme sprigs and allow the mixture to cool.
      You can then pulse the jam a few times in your food processor for a finer jam or leave it as is. Up to you.
      Once completely cool, store in airtight jars in your refrigerator for up to 3 weeks.
      Heat it up a bit to enjoy on whatever you like. If you need to after reheating adding a TBS or so of water if the jam is too thick.
      NOTES
      You can tinker withy the flavors in the easy to make condiment. Add in some minced jalapenos if you enjoy spicy. Add in a TBS or two of Bourbon (in place of part of the water) for a different flavor.
      Swap out shallots for onions, change up the type of vinegar you use etc. Make it your own.

      Reply

  38. I've been wanting to make bacon jam and just wondering you used bourbon what else could you use in place of that and ideas?

    Reply

    1. You can leave bourbon out completely. The water will be enough. If you want a "jammier" jam, add in 2 TBS apricot preserves, fig jam, or marmalade. Enjoy!

      Reply

    1. You cant taste the vinegar. Aci9d is need however for balanced flavor. You could swap for rice wine vinegar, or balsamic (will be darker), If you swapped for lemon juice it would be too tangy IMO.

      Reply

  40. 5 stars
    Oh my gosh! I just made this recipe, and the jam is still cooling, but such complex flavours! You have the sweetness of the brown sugar, the acidity of the vinegars, the kick of the bourbon (I added a little extra), and I added a little maple flavoring. Dang!

    Reply

    1. I am not a canner (would love to learn from a pro however). So if you know how to can, I would assume you can. Good luck!

      Reply

  42. 5 stars
    Saw this on Pinterest with all the good reviews, so I made a small batch with the ingredients I had on hand yesterday. OMG - so, so good on our smash burgers! Now I'll get the ingredients to make a big batch!

    Reply

  43. Did you change this recipe? I recall using dried apricots before, I'm sure of it. haven't made it for a few years. I used to have a paper copy, its buried in boxes from moving.
    we all really loved the recipe with dried apricots.

    Reply

    1. I did update it. Yes, you can totally add 1/3 to 1/2 cup of chopped dried apricots to this or apricot jam. I personally just drifted towards making it the way I show now. Either way works.

      Reply