The Ultimate Bacon Jam Recipe: Sweet, Savory, and Irresistibly Delicious
Prepare to have your taste buds awakened by this incredible bacon jam recipe, often lovingly referred to as bacon marmalade. This exquisite condiment harmonizes the smoky richness of bacon with the sweet notes of maple syrup and a hint of coffee, creating a flavor profile that is truly unforgettable. It’s incredibly versatile, transforming ordinary meals into extraordinary culinary experiences. Imagine slathering this lusciousness on juicy skillet cheeseburgers, delicate crostini, hearty grilled chicken sandwiches, or alongside perfectly roasted meats. Its preparation is surprisingly simple, whether you choose the traditional stovetop method or the convenient slow cooker. Beyond being a delightful addition to your own pantry, homemade bacon jam also makes a thoughtful and unique gift – if you can bear to part with it!
The concept of bacon jam might sound wonderfully whimsical, but its origins are rooted in genuine culinary innovation. The famed Skillet restaurant in Seattle, operating from a charming vintage Airstream trailer, first introduced this mysteriously addictive spread. Their burgers, generously coated with this sweetly smoky concoction of brown sugar, maple syrup, coffee, and bacon, quickly became legendary. So popular was this unique condiment that demand soared, leading Skillet to jar and sell their creation to a wider audience. The rest, as they say, is history, solidifying bacon jam’s place in the culinary world as a must-try delicacy.
Why Our Testers Adore This Recipe
Our recipe testers consistently rave about this bacon jam, unanimously agreeing that bacon indeed makes everything better, and this jam is no exception. They particularly appreciate the straightforward process of creating this perfect balance of sweet and savory flavors, highlighting the ease and convenience offered by the slow cooker method.
Essential Ingredient Notes for Perfect Bacon Jam
Crafting the perfect bacon jam starts with selecting high-quality ingredients. Each component plays a crucial role in achieving that rich, complex flavor profile that makes this condiment so irresistible.
- Bacon– As the undisputed star of this show, the quality of your bacon truly matters. Opt for the best quality bacon you can find. Thick-cut bacon is highly recommended as it renders fat beautifully and provides a substantial texture that holds up wonderfully in the jam. Its robust flavor is essential for the depth of taste.
- Coffee– Don’t be tempted to skip the coffee! While its flavor won’t be overtly discernible in the finished jam, it acts as a magical amplifier. The coffee deepens the savory notes of the bacon and enriches the caramelization of the sugars, adding a subtle complexity that elevates all the other flavors without tasting overtly “coffee-like.” Use strongly brewed coffee for the best results.
- Cider Vinegar– This vital ingredient provides a much-needed tanginess that beautifully cuts through the richness of the bacon and the sweetness of the syrup. It brightens the flavor profile, preventing the jam from being overly cloying. For a slightly different twist or a touch of extra sweetness, you could substitute a portion of the cider vinegar with balsamic vinegar.
- Maple Syrup– When it comes to maple syrup, authenticity is key. Always use real, pure maple syrup, not pancake syrup or artificial maple-flavored products. The natural depth, unique flavor, and rich sweetness of real maple syrup are integral to the signature taste of this bacon jam.
- Brown Sugar – Dark brown sugar adds a deep molasses note that complements the smoky bacon and rich maple syrup. It contributes to the beautiful caramelization and syrupy texture of the jam. Adjust the amount to your personal preference for sweetness.
- Garlic and Onions – These aromatic staples form the savory foundation of the jam. Slowly sautéing them until translucent unlocks their sweet and pungent flavors, which then meld seamlessly with the other ingredients during the long simmer.
Easy Step-by-Step Instructions to Make Bacon Jam
Creating this irresistible bacon jam is a straightforward process, whether you prefer the hands-on stovetop approach or the convenience of a slow cooker. Follow these simple steps for a perfectly sweet and savory condiment.
- Cook the Bacon. Begin by cooking your chosen thick-cut bacon in a large skillet over medium heat until it’s wonderfully crisp and golden. This crucial step renders out the fat, which will be partially used to sauté the aromatics.
- Sauté Aromatics and Deglaze. Carefully pour off most of the rendered bacon drippings, reserving them for future use (see pro tips!). Add the finely diced onions and minced garlic to the skillet, cooking them gently until they become soft and translucent. Next, stir in the strongly brewed coffee, rich dark brown sugar, tangy cider vinegar, and pure maple syrup. Bring this mixture to a boil and let it simmer for about two minutes, scraping up any delicious browned bits from the bottom of the pan to infuse maximum flavor. Finally, return the cooked bacon to the skillet and stir to combine thoroughly.
- Cook the Jam to Perfection. Transfer the mixture to either a deep pot on the stovetop or into a slow cooker. Cook the jam on a bare simmer (stovetop) or high (slow cooker), uncovered, allowing the liquid to slowly reduce until it becomes thick, syrupy, and deeply caramelized. This process takes time but is essential for developing the jam’s characteristic texture and concentrated flavor.
- Process for Ideal Consistency. Once the jam has cooled slightly, transfer it to a food processor. Pulse a few times until you achieve a chunky, spreadable consistency. You want it finely chopped but still with distinct pieces of bacon and onion, creating a delightful texture.
Common Questions About Bacon Jam
Got questions about making or using bacon jam? Here are answers to some of the most frequently asked questions to ensure your success.
- What exactly is bacon jam? Bacon jam is a versatile condiment made from slow-cooked bacon, onions, garlic, vinegar, and a blend of sweet ingredients like maple syrup and brown sugar, often with a hint of coffee. It results in a rich, chunky, sweet-and-savory spread that’s incredibly flavorful and addictive.
- How long does homemade bacon jam last? When stored properly in sealed jars or airtight containers, homemade bacon jam can last for up to 4 weeks in the refrigerator. For longer storage, it can be frozen for up to 6 months. Always ensure it’s cooled completely before refrigerating or freezing.
- Can I make bacon jam without coffee? While coffee is highly recommended for its ability to deepen and enhance the overall flavor without imparting a distinct coffee taste, you can omit it if preferred. However, be aware that the final flavor profile might be slightly less complex. Some alternatives could be a splash of dark beer or beef broth for added richness.
- What are the best ways to use bacon jam? Bacon jam’s uses are nearly endless! It’s fantastic on burgers and sandwiches (grilled cheese, fried egg sandwiches, roast beef). It also makes an excellent appetizer when spread on crostini or crackers, especially with cheese. Try it alongside roasted meats, scrambled eggs, or even stirred into mashed potatoes for an unexpected twist.
- Can I use turkey bacon? While traditional bacon provides the best flavor and fat for this recipe, you could experiment with turkey bacon. However, keep in mind that turkey bacon is much leaner, so you may need to add a tablespoon or two of oil or reserved bacon fat (if using some traditional bacon) to properly sauté the onions and garlic and achieve the desired richness and texture. The flavor profile will also differ.
Pro Tips & Troubleshooting for Perfect Bacon Jam
Mastering bacon jam is easy with a few expert tips. Here’s how to ensure your batch is perfect every time, plus some clever ways to utilize those delicious bacon drippings.
- Don’t Discard Bacon Fat! After cooking your bacon, resist the urge to pour the drippings down the drain (which can clog pipes). Instead, carefully strain the fat into a heat-proof jar and store it in the refrigerator. This flavorful fat is a chef’s secret weapon, perfect for adding a boost of savory bacon flavor to future cooking endeavors. Use it to sauté vegetables, fry eggs, make incredibly rich gravies, or even for unique baked goods like these flour tortillas with bacon fat or these intriguing bacon fat gingersnaps.
- Storage Solutions: Your delicious bacon jam will keep beautifully in the fridge. Store it in clean, sealed jars or other airtight containers for up to 4 weeks. For longer preservation, bacon jam freezes exceptionally well. Portion it into freezer-safe containers or even ice cube trays (then transfer cubes to a freezer bag) and freeze for up to 6 months. Thaw in the refrigerator before gently reheating.
- Achieving the Right Consistency: The key to perfect bacon jam is patience during the reduction phase. Whether on the stovetop or in a slow cooker, ensure the jam is cooked uncovered to allow the liquid to evaporate. It should be thick and syrupy, clinging to the back of a spoon. If it seems too thin, continue cooking until it reduces further. If it gets too thick or dry, you can add a tablespoon or two of water or coffee to loosen it slightly during reheating.
- Customizing Sweetness and Tang: This recipe provides a balanced sweet and savory profile, but feel free to adjust to your palate. If you prefer a less sweet jam, reduce the amount of brown sugar slightly. For a tangier flavor, a touch more cider vinegar can be added towards the end of cooking. Always taste and adjust before the final processing step.
- Reheating for Best Texture: Bacon jam can become quite firm when chilled. For the best spreadable consistency, allow it to come to room temperature for about 30 minutes before serving. Alternatively, you can gently rewarm it in a small saucepan over low heat, stirring occasionally, until it reaches your desired texture.
More Sweet-Savory Bacon Bites to Explore
If you’re captivated by the irresistible allure of sweet and savory bacon, then you’ll love these other innovative recipes that celebrate this glorious combination. From crunchy brittle to decadent popcorn, discover new ways to enjoy bacon’s magical flavor.
⭐
Share Your Experience
If you create this recipe, or any other dish from Leite’s Culinaria, we’d love to hear from you! Please consider leaving a review, a star rating, and your best photo in the comments below. Your feedback truly means a lot! –David
Bacon Jam
By David Leite
Save
- PIN
Video
Equipment
-
Large skillet or Dutch oven
-
6-quart slow cooker (optional, for slow cooker method)
-
Food processor (for processing)
Ingredients
- 1 1/2 pounds thick-cut sliced bacon, cut crosswise into 1-inch (25-mm) pieces
- 2 medium yellow onions, cut into small dice
- 3 garlic cloves, smashed and peeled
- 3/4 cup strongly brewed coffee
- 1/2 cup cider vinegar
- 1/2 cup packed dark brown sugar, or less to taste
- 1/4 cup pure maple syrup, (the real deal, please)
Instructions
-
In a large skillet or Dutch oven over medium heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned and crisp, which usually takes about 20 minutes. Using a slotted spoon, transfer the cooked bacon pieces to paper towel-lined plates to drain excess fat.
-
Pour off all but 1 tablespoon of the rendered drippings from the skillet; reserve the extra fat for other cooking uses (see Pro Tips). Add the diced onions and smashed garlic to the skillet and cook until the onions become soft and translucent, about 6 minutes. Next, add the strongly brewed coffee, cider vinegar, dark brown sugar, and pure maple syrup to the skillet. Bring the mixture to a rolling boil. Cook, stirring frequently and scraping up any browned bits from the bottom of the skillet, for 2 minutes. Return the drained bacon to the skillet and stir to combine all ingredients.
-
If making this on a stovetop, reduce the heat to a bare simmer. Cook uncovered, stirring occasionally to prevent sticking, until the liquid has almost completely evaporated and the mixture becomes thick and syrupy, a process that typically takes 1 to 1 1/2 hours.
If making this in a slow cooker, transfer the entire mixture to a 6-quart slow cooker. Cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, which usually takes 3 1/2 to 4 hours. Cooking uncovered is crucial for the liquid to reduce effectively.
-
Allow the bacon concoction to cool slightly before transferring it to a food processor. Pulse the mixture until it is coarsely chopped, achieving a chunky, jam-like consistency. Spoon the finished bacon deliciousness into individual jars or other resealable containers. Refrigerate for up to 4 weeks. For optimal texture and flavor, spoon a desired amount into a small pan and rewarm gently over low heat prior to serving. Enjoy!
Notes
- Bacon–For the absolute best results and texture, always use thick-cut bacon. It holds up better during the long cooking process and contributes more flavor.
- Freeze–Bacon jam is excellent for make-ahead convenience. It can be frozen for up to 6 months in an airtight, freezer-safe container. Thaw in the refrigerator overnight before reheating gently.
- Bacon Fat–Never discard leftover bacon fat! It’s a goldmine of flavor. Use it as a cooking fat for anything that could benefit from a delicious bacon boost – from sautéing vegetables to making flavorful gravies, or even for savory baking.
- Adjusting Seasoning: Always taste your bacon jam after it has reduced and before processing. You can adjust the balance of sweet, savory, and tangy by adding a touch more brown sugar, a pinch of salt, or a splash more vinegar to suit your preference.
Adapted From
Skillet: Street Food, Comfort Food, and New American Flavors
Buy On Amazon
Nutrition
Calories: 136 kcal
Carbohydrates: 12 g
Protein: 7 g
Fat: 7 g
Saturated Fat: 2 g
Monounsaturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 19 mg
Sodium: 322 mg
Fiber: 1 g
Sugar: 10 g
Nutrition information is automatically calculated and should be used as an approximation only.
Tried this recipe?
Mention @leitesculinaria or tag #leitesculinaria!
What Our Recipe Testers Are Saying
Our team of dedicated recipe testers rigorously puts each recipe through its paces, and their feedback on this bacon jam has been overwhelmingly positive. Read on to discover why they can’t get enough of this sweet and savory delight, along with their invaluable tips and serving ideas.
Lori Widmeyer
The saying “everything is better with bacon” can now be confidently updated to “everything is better with bacon jam.” What a brilliant idea! It’s genuinely difficult to describe the taste—it’s a delightful blend that’s a little sweet, predominantly savory, and utterly an incredible fusion of flavors. We initially tried this on a burger, which was fantastic, but it was even more spectacular on a fried egg sandwich. We ran out quickly, but I’m already planning to try it on a grilled cheese sandwich next time. My son, a true connoisseur, declared it so good it would convert a vegetarian into a carnivore!
Adrienne Lee
This Crock Pot bacon jam was absolutely delicious on hamburgers. I didn’t even miss my usual ketchup, which is saying something! It was remarkably easy to make, and the aroma filling the kitchen was simply fantastic. A quick note on ingredients: 1 1/2 pounds of bacon typically equals two standard 12-ounce packages, and it’s certainly the most expensive component of this recipe. My yield was closer to 2 cups, and I found it reached a good consistency after cooking in the Crock-Pot for about 3 1/2 hours. The liquid didn’t become intensely syrupy, but rather cooked down beautifully, leaving the bacon perfectly caramelized and slightly darker.
Jackie Gorman
This bacon marmalade was truly delicious and surprisingly easy to prepare. I think we might need to keep a jar of this in our refrigerator at all times – you never know when the craving will strike! The finished product is exceptionally good. It was absolutely wonderful on burgers, and equally delightful spread on a brioche bun with fluffy scrambled eggs and grated aged Cheddar cheese. I’m quite confident it will be just as amazing on the hard-boiled egg, tomato, and arugula sandwich I’m planning for lunch today.
Linda Pacchiano
This slow cooker bacon jam is a magnificent accompaniment to any burger, instantly elevating it to gourmet status. I can also envision it being fantastic on a variety of other sandwiches, such as a fried or scrambled egg sandwich, a hearty grilled cheese, or even replacing the “B” in a classic BLT for an exciting twist. It was definitely worth the effort to make, and I honestly could have eaten it straight from the container with a spoon! I prepared it a day in advance and stored it in the refrigerator. It was quite firm when I took it out, and remained firm even after sitting on the counter for a while. A quick 20-second zap in the microwave brought it to a perfect, spreadable consistency.
Larry Noak
The instant I tasted this jam, it felt like the clouds parted, the sun began to shine, and everything in my world aligned perfectly. At this moment, I’ve only indulged in this on the classic cheeseburger, and I’m genuinely concerned this little jar will become my next midnight snack or even replace an entire meal! I opted to cut the bacon into smaller pieces than suggested, and I decided not to “process” the jam as the final step, preferring to leave it wonderfully chunky. I also experimented by splitting the batch between two skillets, adding a dried chipotle chile pepper to one for an extra kick. Whether you consider it a jam, a condiment, or even a dessert, this stuff is pure GENIUS.
Renee H.
You had me at “bacon.” I absolutely love that this bacon marmalade recipe is approachable enough for home cooks, yet the final product is something truly unique you won’t find readily on store shelves. Frying up all that bacon created a bit of a grease-splattering spectacle, and keeping my bacon-loving family members away from the cooked bacon while it awaited its jammy destiny was a real challenge! It took my batch a bit longer than the suggested 1 1/2 hours to reduce to a jam-like consistency, leaving me constantly second-guessing if it was thick and syrupy enough. I finally decided it was perfect and spread it on some thickly sliced toasted bread, then perched a fried egg on top for a delightful “breakfast for supper” meal. It was utterly delicious, though I honestly imagine it would taste just as good if I were to spread it on a tennis shoe. After all, it’s bacon!
Kim M.
A generous spoonful of bacon jam on a roast beef and Boursin sandwich is truly a heavenly experience! I highly recommend a rough chop on the onions at the beginning, as everything gets a final whirl in the food processor anyway, giving it a good chunky texture. I followed the recommendation to use my slow cooker, which worked wonderfully for the long simmer. However, I did opt to finish cooking off the last bit of liquid on the stovetop to get that perfect syrupy thickness. As an alternative cooking method, I believe the jam could also be cooked down in a heavy pot in the oven, similar to how you would brown a roux, which could offer another hands-off option.
Linda B.
Bacon jam has a remarkable ability to make everything taste extraordinary. I’ve enjoyed this jam on a classic burger, tucked into a grilled cheese sandwich, spread on crackers, and even simply on toast. It would also be absolutely perfect as an elegant appetizer, served on toasted baguette slices or roasted potato slices, perhaps topped with a crumble of blue cheese and a sprig of arugula. I highly recommend serving it at room temperature rather than straight from the fridge, as this allows its complex flavors and delightful texture to truly shine.
Sofia Reino
This recipe is an absolute tease—the entire time it was cooking, the irresistible aroma wafting throughout the house had us constantly checking the clock, trying to find ways to stay busy until it was finally done. Yet, it was far too hard to resist, so from time to time, we found ourselves gravitating towards the slow cooker, dipping in for a little spoonful—you know, purely for quality control! I followed all of the recipe steps precisely, with the only modification being that I used a smaller 16-ounce slow cooker, and it worked out absolutely perfectly. The jam initially filled the cooker about three-quarters of the way, and after 4 hours, it had reduced to about half full. After letting the bacon marmalade cool, I decided to skim off just one tablespoon of fat from the top, which was just right. This morning, we devoured it with light basic crepes and a dusting of confectioners’ sugar, and it was utterly wonderful! I will definitely be making this more often, as I don’t anticipate the three jars I managed to fill will last very long in this household.
Natalie Reebel
Bacon jam for the slow cooker? While that concept might sound a bit unconventional, I can confirm that it works incredibly well. The timings provided for rendering the bacon fat and sautéing the onion and garlic were absolutely spot on, leading to a perfect start. After just a minute or so in the food processor, it achieved that ideal “jammy” consistency. I had tasted the jam halfway through cooking and initially worried the onions might be too dominant, but once the entire cooking time was complete, the flavor of the bacon marmalade was truly amazing—a perfect, harmonious balance of sweet and savory. Everyone who tried it had that wide-eyed, “Ooh, this is sooo good” expression of pure delight. On top of all this, I got the added benefit of enjoying the incredible aroma permeating my entire house throughout the cooking time. This will be a fantastic addition to absolutely everything, from gourmet sandwiches to chicken breasts or even creamy Brie. I’m already looking forward to making batches for all my friends!
Helen Doberstein
I would absolutely make this slow cooker bacon jam recipe again. I prepared my batch in a 4-quart Crock-Pot. It took about 15 minutes to brown the bacon to perfection. I then drained off all but one tablespoon of the drippings and used that to sauté the onions and garlic for about 5 minutes until softened. After that, I added all the remaining ingredients, excluding the cooked bacon, and simmered it for 2 or 3 minutes. I stirred the bacon back in thoroughly before transferring the whole mixture to the slow cooker. I set the timer for 4 hours and cooked it with the lid off. Even after that time, it still had a somewhat soupy consistency. I allowed the mixture to cool completely, and it was only slightly thicker, so I returned it to the slow cooker with the top off for another 4 hours, which resulted in a much-improved consistency. I suspect smaller slow cookers might achieve the desired thickness in less overall cooking time. After cooling fully, it resembled a delightful chutney. As for the taste, this condiment boasts a distinctly bacony, sweetly salty flavor with a pleasant, slightly tart finish. A little goes a long way! I found it particularly nice with sharp Cheddar cheese and it was absolutely fantastic on a simple tomato sandwich.
Colleen Bloxham
This bacon jam, as far as I’m concerned, stands as one of the finest “new” culinary inventions I’ve ever encountered. It’s a perfect symphony of savory and sweet all at once, and a truly magnificent addition to almost anything. My personal motto is—when in doubt, add bacon—so sheer curiosity regarding the recipe title had me eagerly reaching for my frying pan. Very little effort is required in terms of prep: simply chopping onions, bacon, and garlic, then sautéing and deglazing with apple cider vinegar, and finally, incorporating the rich brown sugar and pure maple syrup. I was particularly intrigued by the inclusion of coffee, correctly figuring that it would impart a richer, deeper flavor to the jam. This was all followed by a slow reduction process that yielded a wonderfully syrupy liquid brimming with flavorful bacon pieces. I made sure to use my favorite thick-cut, cherry wood–smoked, local Hudson Valley bacon. I always choose it for everything; though it’s a bit pricey, the superior quality is undeniable. I did find that my bacon became a little crunchy and perhaps a tad too candied by the end, which might encourage me to try a slightly fattier cut next time. I used the food processor for a coarse chop and was delighted with the great end product. It works splendidly on burgers or alongside chops, a bit of roast chicken, and even as a luxurious jam on toast with a fried egg added on top. I truly believe there are endless uses for a savory bacon marmalade such as this, because as we all know, everything is better with bacon!
Melissa Maedgen
I prepared this jam in my 5-quart slow cooker, and while the slow cooking method worked just fine, I did find that it took considerably longer to cook than the indicated 3 1/2 to 4 hours. For my cooker, it was closer to 7 hours until it reached the desired consistency. This could possibly be attributed to my using an older slow cooker that tends to cook at a slightly lower temperature than newer models. There were two unofficial modifications I made that weren’t in the original instructions, which I found made the recipe a bit easier. The first was to bake the bacon pieces whole in the oven. I laid them on a rimmed baking sheet fitted with a rack and baked them at 375°F (190°C) for 20 to 25 minutes (I started checking for doneness at 15 minutes). While it still required three batches to cook all the bacon, it was much more hands-off and resulted in significantly less mess than frying in a skillet. The other helpful thing I did was to use an immersion blender to blend the cooked bacon marmalade directly in the pot or slow cooker, rather than transferring it to a food processor. This made for a much quicker and easier cleanup, which is always a bonus!