Bacon Jam

star rating (31) rate this recipe »
dairy free
Recipe photo
Hands-on time:
Total time:
Yield: 2 cups jam

Recipe photo

Whether you call it Bacon Jam, Bacon Onion Relish, or Devil's Delight, this sweet, salty, bacon-y spread is outstandingly good. Crisp salty bacon is simmered for hours with onions, maple syrup, brown sugar, and a couple of secret ingredients to create a soft, spreadable jam that's divine on toast or crostini, fresh vegetables, pita bread, new potatoes... the list goes on and on!

Bacon Jam

star rating (31) rate this recipe »
dairy free
Hands-on time:
Total time:
Yield: 2 cups jam
Published: 03/13/2012


  • 1 1/2 pounds bacon
  • 2 medium onions, peeled and thinly sliced
  • 3 cloves garlic
  • 1/4 cup cider vinegar
  • 1/2 cup dark brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup boiled cider
  • 3/4 cup strong brewed coffee
  • 2 dried bay leaves
  • salt and pepper to taste

Tips from our bakers

  • 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...


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1) Slice the bacon into 1" slices and cook in a large skillet until well browned. Drain the fat and reserve the bacon.

2) Place the cooked bacon and all other ingredients into a 2 quart or larger crock pot. Cover and cook over high heat for 3 to 4 hours.

3) Remove the cooked jam from the crock pot, fish out the bay leaves, and carefully transfer to a food processor or blender. Pulse until the consistency is to your liking, a soft spreadable jam. You can leave the bacon in larger bits or pulse until very small, your choice.

4) If you find the jam too liquid for your taste, transfer to a small saucepan and cook over medium heat until the liquid has evaporated and the jam is thick and syrupy. Adjust the seasonings and serve warm.

5) Store airtight in the refrigerator for up to 2 weeks. Warm in the microwave before serving.

Yield: 2 cups jam.


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  • star rating 04/22/2015
  • sshea from KAF Community
  • Like some others we thought it was on the sweet side too. The 2nd time we made it with regular cider instead of boiled cider and that made it less sweet. Reducing on the stove helped the "liquidity". Now the only "problem" is making enough to have left overs.......
  • star rating 01/04/2015
  • grmscv from KAF Community
  • Had it on baked Brie, and in a grilled cheese, what a great savory jam! Don't have a slow cooker did it on top of the stove, whizzed it and cooked it some more. Amazing.
  • star rating 11/08/2014
  • Marty from Harborcreek, PA
  • It's got a special something to it that you don't get anywhere else. Part of me wishes I made half the batch with jalapenos in it. I'm not a patient person at letting things take time to cook down, so I added some liquid pectin to the batch. It jelled up perfectly. It's going to be so much fun experimenting! It's as much savory as it is sweet. I had our pizza guy make a stop while it was cooking (he's an admitted foodie), and he was drooling over the aroma.
  • star rating 09/06/2014
  • Marcia K from KAF Community
  • Made this for the first time a few weeks ago for our granddaughter's 15th birthday celebration. What a hit! Tuscan crackers (light water cracker), mascarpone, with a dollop of bacon jam. Fantastic. We also enjoyed it on roasted asparagus one evening and another night as a topping for pan con tomate. It has sufficient sweetness, however, using just a bit for a topping is a nice accompaniment.
  • star rating 04/19/2014
  • sstephens from Franklin, TN
  • After reading several reviews and helpful comments, I went ahead and made the jam for my son (huge bacon fan). I cut the brown sugar to 1/4 cup and instead of the boiled cider, I reduced half a cup of unfiltered apple juice down to the required 1/4 cup. I added 1/2 tsp of dalmatian sage, 1/2 tsp pepper and 1/4 tsp chipolte pepper to the other ingredients (my son also like things with a bit of heat). I think this rounded out the flavor of the jam nicely and balanced the sweetness some people have complained of. It is fun trying it out in different recipes, but so far, our favorite use was putting the jam inside burgers before grilling - amazing! Since he often works late, when he comes home, he can use the jam for lots of quick dinner recipes, like mixing into some pasta with fresh tomatoes! It was definitely a hit!
  • star rating 03/30/2014
  • annsullivan427 from KAF Community
  • I love your recipes & tips but this one didn't make my collection. Basically tasted like barbeque sauce which I only use when barbequing ribs and chicken. it's not a flavor we prefer in or on other foods. If you like that flavor this is for you. the other draw back was the entire house including its occupants smelled like a Texas Hot food stand. I will use it up but will not be making it again.
  • star rating 12/29/2013
  • from Merrimac, MA
  • Very easy to prepare. But way to sweet for our taste.
  • star rating 09/03/2013
  • Angela from Providence,RI
  • I took this to a BBQ to go with the burgers. I added fresh thyme, used the coffee equivalent of cold brewed coffee concentrate, and cooked it on the stove. Made things much quicker. YUM!
  • star rating 12/23/2012
  • Jane Dough from
  • Part of the fun with this recipe is thinking of all the ways to eat it!! We started with Cheese and Bacon Jam Paninis. We used Sourdough Bread with a nice layer of Bacon Jam and slices of Cabot Horseradish Cheddar Cheese. Served it with Roasted Tomato Basil Soup. Looking forward to figuring out a nice appetizer for Christmas Eve. Thanks for the easy-to-follow recipes KAF!!
  • star rating 12/09/2012
  • Helena from Upstate NY
  • Love this stuff! My daughter and I made it just before a "girls" trip to Maine--and we brought it with us on the trip. It was sooo delicious! We both loved it! It is good on bagels, or English muffins, you can swirl it into plain pasta--yum sooo good! The list is almost unlimited! Now whenever I make Bacon Jam, the taste always reminds me of the wonderful time we had together in Maine. It's a great "stuck inside on a snowy day" thing to do! It will make your kitchen smell delicious! Thank you KAF!!
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