The Best Damn Bacon Jam Recipe (2024)

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Throw out those other recipes, because there isn’t a Bacon Jam around that can compete with this deliciousness!
The Best Damn Bacon Jam Recipe (1)That’s right folk, you heard it from me first!

This really is the best damn bacon jam, I promise. No weird ingredients like coffee, or mustard, or whatever else people are using to make bacon jam.

Oh no, we aren’t doing that here. I took my ingredient cues from the original bacon jam, Skillet Bacon Jam.

The Best Damn Bacon Jam Recipe (2)If you’ve ever checked out the ingredients list on the label, you’ll see there are literally very few ingredients.

And for good reason, too. You just don’t need them. Seriously. Even though this recipe is all about the bacon, it is also all about the onions.

The Best Damn Bacon Jam Recipe (3)The Best Damn Bacon Jam Recipe (4)
What do you mean, it’s all about the onions?

Onions are just…onions. What is so damn special about the onions?

Well, it’s because they are caramelized, of course! Perfectly caramelized onions are what makes this bacon jam so damn bacon jammy delicious.

Caramelized onions are a labor of love. But not so much labor, because they are really easy to make. It just takes time, and patience, which can be hard when they smell so so good.

In general, onions take about an hour to caramelize, and you check them maybe every ten minutes, to give them a good stir and scrape up the black bits that form on the bottom of the pan. That stuff is flavor gold, so you need it.

I used sweet yellow onions for this recipe, but you can opt for regular yellow onions if you please, they still caramelize great, but won’t be quite as sweet as the sweet yellows.

Look at them, turning all delicious. Even my onion poo-poo’ers love them. I will convert them, I will!

Once the onions are caramelized, you deglaze the pan with a little balsamic vinegar, scraping up the rest of the black bits and anything else in the pan. Then I add some more balsamic vinegar, brown sugar, and salt, and stir them up to make a thick, dense mixture.

This mixture will be blended with the bacon that’s just waiting to be made into bacon jam. Try not to eat all the bacon like I did. It is a sad day to be out of bacon whilst making bacon jam.

I put everything in a blender, but I have a feeling my food processor would have gotten the job done faster.

This will be a thick and goopy mixture, so it will take a little time to get blended down. You can stop at any point when you feel you’re satisfied with the texture.

Chunky, or smoother, either way is delish!The Best Damn Bacon Jam Recipe (8)Use it in the same manner as regular jam, just with a savory taste instead. And absolutely, positively, promise me you will try it with some grilled cheese. Bacon Jam Grilled Cheese. It’s a life-changer, my friends.

The Best Damn Bacon Jam Recipe (9)

The Best Damn Bacon Jam Recipe (10)

The Best Damn Bacon Jam

You won't find anything strange in this stunning and flavorful Bacon Jam, just caramelized onions, bacon, and a few not-so-secret ingredients, so get ready to indulge in those best bacon dreams and get cooking!

4.67 from 60 votes

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Course: Spreads

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 450kcal

Author: Karly Gomez



  • Preheat oven to 400 degrees. Lay the bacon slices out in a single layer on a foil-lined baking sheet. Bake for 14 minutes, or until the bacon is nice and crispy. Lay out on paper towels to drain and set aside, reserving 2 tablespoons of the bacon grease.

  • Add the bacon grease to a large skillet and heat over medium, medium low heat, then add the onions and stir around to coat with the bacon grease. Allow to slowly cook for an hour, checking every ten minutes or so to stir and scrape up any black bits that form on the bottom of the pan.

  • Once the onions are a dark golden brown color, deglaze the pan with the 2 tablespoons of balsamic vinegar, scraping the pan as the vinegar dissolves. Add the remaining balsamic vinegar, brown sugar, salt, and pepper and stir until a thick glaze forms, around 5 minutes.

  • Add the onion mixture and bacon to a food processor and pulse until the desired consistency forms. Scoop the bacon jam into a jar and devour immediately, or refrigerate until future use. Use within one week.


Serving: 2tbsp | Calories: 450kcal | Carbohydrates: 15g | Protein: 10g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 1310mg | Potassium: 250mg | Sugar: 12g

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Originally Posted: August 16, 2015. Updated August 13, 2018.

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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

Reader Interactions


  1. Patricia McDaniels says

    The Best Damn Bacon Jam Recipe (12)
    This is the best recipe for bacon jam I have ever made. It is easy with simple ingredients. The instructions are minimal and the results are terrific. This is the third time I made this jam and I had about a tablespoon of real maple syrup in the fridge so I emptied the syrup into it and it was even better! Simply heavenly.


  2. Patricia McDaniels says

    The Best Damn Bacon Jam Recipe (13)
    This is the best recipe for bacon jam I have ever made. It is easy with simple ingredients. The instructions are minimal and the results are terrific. This is the third time I made this jam and I had about a tablespoon of real maple syrup in the fridge so I emptied the syrup into it and it was even better! My favorite way to use bacon jam is to add it to refried beans. Simply heavenly.


  3. David Bender says

    This recipe is outstanding it is not just the best damn BACON jam. It is the best damn jam I have ever had period!!!


  4. Ray says

    The Best Damn Bacon Jam Recipe (14)
    This is pretty close to my recipe, except I add some of those “weird” ingredients. Specifically Chili Powder, Paprika, Maple Syrup, and Bourbon.


  5. Dave says

    The Best Damn Bacon Jam Recipe (15)
    Just made a batch taste great very nice recipe very easy to make I’m using on a tomato & cheddar sandwich toasted or grilled Muti grain bread


  6. Janet says

    What size jelly jars 4 or 8oz!


  7. Dotty says

    I made this recipe again and shared it with two other people. They loved it. Try it on a grilled cheese. Delicious!


    • Ray says

      Try it on a grilled peanut butter and banana sandwich and you’ll see why Elvis got so fat.


  8. Scott says

    The Best Damn Bacon Jam Recipe (16)
    This tastes just like everyone else’s complaints about other recipes ! May as well have saved the time and made a batch of sloppy Joes …. What a waste of time and bacon blechhh


    • Josh says

      I just made this, it was delicious until I added the bacon. I’m a bacon lover, but it over powered this sweet balsamic onion jam.


  9. Cheryll says

    Can this be frozen or canned?


  10. Joe says

    The Best Damn Bacon Jam Recipe (17)
    I just made this for Christmas 2021 to accompany a Sous Vide Beef Shank and Yukon Gold mashed potatoes. I chose to use a large dice pepper bacon instead of putting in a food processor. It was excellent!

    5 days later I reheated and served with a seared salmon, flavor was amazing and so smokey and rich. This is now my number one condiment which I am calling a Caramelized onion, Bacon slaw!


  11. Dotty says

    The Best Damn Bacon Jam Recipe (18)
    I have made this multiple times and shared it with my sister. My niece suggested to try it on a grilled cheese sandwich and it was delicious.


  12. Donna Irelan says

    How much does this make?


  13. Frieda Huntley says

    The Best Damn Bacon Jam Recipe (19)
    WOW! I added to a turkey, provolone on ciabatta. The whole family loved it!


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The Best Damn Bacon Jam Recipe (2024)


How long will homemade bacon jam keep? ›

Bacon jam can be safely refrigerated for two to four weeks. Any amount that you keep in the fridge will need to be used within that length of time. You can store bacon jam in any refrigerator-safe container. Many bacon jam enthusiasts choose to use mason jars for aesthetic reasons.

Why is my bacon jam not thickening? ›

To achieve a thick texture, all of the liquids need time to reduce. Make sure you're cooking your bacon jam without a lid over your Dutch oven, so your bacon jam can evaporate. If it's still not thick enough, it just needs more time.

What pairs well with bacon jam? ›

Our list of things we want to use this jam in is ever-growing. Here are just a few to get you started: warm potato salad, grilled asparagus, fresh tomatoes, panzanella, grilled cheese, crackers and goat cheese, spinach salad, a spoon, fresh garden peas, scrambled eggs, bagels and cream cheese...

How to make great jam? ›

How Do You Make Jam Step-by-Step?
  1. Step 1: Prep Your Fruit. Rinse and dry your fruit. ...
  2. Step 2: Combine Fruit and Sugar. Place your fruit in saucepan or pot large enough to leave several inches of space at the top. ...
  3. Step 3: Start to Simmer. ...
  4. Step 4: Test for Doneness. ...
  5. Step 5: Cool and Store.
Jan 24, 2023

How long does bacon jam keep for? ›

For safety, we strongly recommend that bacon jam be refrigerated for times suggested by the recipe (2-4 weeks) or that it be frozen for longer storage.

Is homemade jam good after 5 years? ›

Shelf Life of Homemade Jam

Typically, homemade jam will last around 6 to 12 months when unopened and stored properly. Once opened, it should be consumed within 1 to 3 months to ensure the best taste and quality.

What makes bacon go bad? ›

As soon as a package of bacon has been opened, it is exposed to bacteria in the air. This bacteria instantly begins a chemical reaction on the meat that leads to it going bad. Even if you are able to reseal it well, chances are it will be bad after about a week.

Does lemon juice thicken jam? ›

I do occasionally add a satchel of lemon wedges to a jam when I know there is likely to be lower amounts of pectin, like with strawberries. This helps add extra pectin that the berries don't have, but in lower amounts than if I were adding commercial pectin.

What is the best thickener for jam? ›

While you can simply reduce the jam to your liking, you can also add commercial pectin or chia seeds to the reducing jam to guarantee thickening.

Can you reboil jam if it doesn't set? ›

If the jam is still liquid then we don't particularly recommend reboiling. It can be tried but there is a risk that the jam becomes over boiled, which also means that it will not set. The jam can also burn much more easily when reboiled. The thin jam can be repurposed as a sweet chilli sauce.

What bread is best with jam? ›

Bread. Let's start with the most obvious choice and certainly one of the favorites: jam on bread. Literally, any kind of bread becomes delicious with a touch of jam. Make your jam sandwich with white bread but also try challah or French brioche.

Which bread is good with jam? ›

A light, neutral-flavored bread like white or wheat works well with fruit jam, as it allows the jam's flavors to stand out without overpowering them.

What is uncured bacon jam used for? ›

Spread it on a burger, brie or crusty bread. PBJ, BLT, grilled cheese. Mix it into a potato salad. You'll see.

Do you butter your toast before you put jam on it? ›

But, common sense says toast is warm, so butter it first so it can melt and soak in a bit. Then add your jelly or jam. If you like lots of butter and want it the same consistency as the jam and jelly, do it last after the toast has cooled.

What is the best jam for toast? ›

8 Jams and Spreads to Slather on Homemade Bread
  1. Lemon Marmalade. ...
  2. Mango and Pineapple Jam. ...
  3. Chocolate Hazelnut Spread (The Best) ...
  4. Blood Orange Marmalade. ...
  5. Salted Butter Caramel Spread. ...
  6. Strawberry Jam (The Best) ...
  7. Marshmallow Spread. ...
  8. Pistachio and White Chocolate Spread.

Do you put butter and jam on toast or just jam? ›

The toast needs to be spread liberally with butter, but the jam should be a 1-2mm screed across the top. No pools, no lumps, no hillocks. If you overdo it, the jam will create an overbearingly sweet mouthful. The flavour should be butter, underpinned by toast, the jam a restrained spritz of fruity sweetness up top.

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