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The Best Sweet and Savory Bacon Jam Recipe

The Best Sweet and Savory Bacon Jam Recipe

Slow-cooked bacon, onions, maple syrup, coffee, and brown sugar become a glossy, richly flavored spread. This recipe yields about 1 1/2 cups and is delicious with toast, burgers, sandwiches, crackers, and cheese.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Bacon, cut into approximately 1-inch pieces
  • 1 medium Medium yellow onion, thinly sliced or finely chopped
  • 1–2 cloves Garlic, minced
  • 1/2 cup Packed dark brown sugar
  • 1/4 cup Pure maple syrup
  • 1/3 cup Brewed coffee
  • 1/4 cup Apple cider vinegar
  • 1/2 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Place the chopped bacon in a large skillet or Dutch oven over medium heat. Cook for 10–15 minutes, stirring occasionally, until browned and most of the fat has rendered.
  2. Transfer the bacon to a paper towel-lined plate. Carefully discard the excess fat, leaving about 1 tablespoon in the pan.
  3. Add the onion and cook for 5–7 minutes, stirring, until softened and lightly caramelized. Add the garlic and cook for about 30 seconds.
  4. Return the bacon to the pan. Stir in the brown sugar, maple syrup, brewed coffee, apple cider vinegar, and black pepper.
  5. Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 45–60 minutes, stirring periodically, until the liquid is thick, glossy, and syrup-like.
  6. Let the mixture cool for 10–15 minutes. Pulse briefly in a food processor until spreadable but still slightly chunky, or chop it by hand for a coarser texture.
  7. Transfer the bacon jam to a covered container and refrigerate promptly. The jam thickens further as it cools and should be used within about 1 week.

Notes

Cook slowly over low heat so the sugar does not scorch before the bacon and onions develop a jam-like texture. Pulse briefly rather than fully puréeing for the preferred slightly chunky consistency. Bacon jam is not shelf-stable for room-temperature canning without a tested preservation formula.