Bacon Jam

bacon jam recipe

At our house, we eat a lot of breakfast for dinner. The kids love it, it is easy to make, and I always have breakfast items in my house. Lindsay and Taylor from Love and Olive Oil just wrote a cookbook that celebrates eating breakfast for dinner. Why didn’t I think of that? There are lots of recipes that I want to try, but the one that stuck out the most was the bacon jam. Making the jam does take awhile, but it is really hands off. Other than a quick stir every now and then, it just simmers happily on the stove.

The idea of bacon jam might seem a little weird. But I assure you that it not weird at all. It is rich and complex, sweet and smoky, citrusy and syrupy. After I made it, I was thinking about all of the things that I could spread it on. A biscuit, slathered in a grilled cheese sandwich, or on a hamburger. I bet that it would even be really good on pancakes or waffles. As you can see, it is also really good served with cheese and crackers. And an ice cold beer.

bacon jam recipe1 pound bacon
1 onion, diced
2 cloves garlic, minced
1 cup brewed coffee
1/2 cup cider vinegar
1/2 cup orange juice
1/4 cup maple syrup
2 Tablespoons brown sugar
1 teaspoon orange zest
1/4 teaspoon ground ginger
1/8 teaspoon ground pepper
1/4 cup bourbon

bacon jam recipeSlice the bacon into 1/2 inch strips.

bacon jam recipeAdd the bacon to a large Dutch oven over medium-high heat.

bacon jam recipeCook the bacon until it gets brown and crisp, 10 to 12 minutes.

bacon jam recipeTake the bacon out of the pan and drain on a paper towel lined plate. Set bacon aside. Try not to eat it all. Leave 2 Tablespoons of bacon grease in the pot, pour off the rest.

bacon jam recipeReduce the heat to medium. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Keep the onion mixture moving so the garlic does not burn.

bacon jam recipeReturn the bacon to the pan.

bacon jam recipeAdd coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper.

bacon jam recipe Reduce the heat and simmer for 45 minutes.

bacon jam recipeTransfer to a food processor and pulse until everything is finely chopped. Pour everything back into the pan and cook for another 15 minutes. Add the bourbon and simmer for 30 minutes longer. The jam should be thick and syrupy. If the jam gets too thick at any point, add 1/4 cup to water to thin it out. Take off the heat and let cool slightly. Transfer to jars. This jam will keep in the fridge for 3 to 4 weeks.

bacon jam recipe

Bacon Jam

Bacon Jam

Yield: makes 2 cups

Bacon Jam - Yes, you read that right. Bacon Jam. Sweet, salty, perfect on a bicuit or a cheese and crackers. This needs to find its way to your cheese board.

Ingredients

  • 1 pound bacon
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup brewed coffee
  • 1/2 cup cider vinegar
  • 1/2 cup orange juice
  • 1/4 cup maple syrup
  • 2 Tablespoons brown sugar
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground pepper
  • 1/4 cup bourbon

Instructions

  1. Slice the bacon into 1/2 inch strips. Add the bacon to a large Dutch oven over medium-high heat.
  2. Cook the bacon until it gets brown and crisp, 10 to 12 minutes.Take the bacon out of the pan and drain on a paper towel lined plate. Set bacon aside. Leave 2 Tablespoons of bacon grease in the pot, pour off the rest.
  3. Reduce the heat to medium. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Keep the onion mixture moving so the garlic does not burn. Return the bacon to the pan.
  4. Add coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper. Reduce the heat and simmer for 45 minutes.
  5. Transfer to a food processor and pulse until everything is finely chopped. Pour everything back into the pan and cook for another 15 minutes. Add the bourbon and simmer for 30 minutes longer. The jam should be thick and syrupy. If the jam gets too thick at any point, add 1/4 cup to water to thin it out. Take off the heat and let cool slightly. Transfer to jars. This jam will keep in the fridge for 3 to 4 weeks.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 61 Comments

  1. brandi

    pretty sure i need some of this. and the sooner, the better.

    1. bakedbree

      Yup. I can tell you with certainty that you do.

  2. Courtney

    Oh wow. Do you drain off any of the bacon fat or just saute the onion and garlic in all of its glory?

    1. bakedbree

      You leave a little. Thanks for pointing that out, I am gong to fix that right now.

  3. Alayna @ Thyme Bombe

    Wow. You have made me so hungry this morning! This stuff just might end up on a biscuit this weekend.

    1. bakedbree

      I hope that it did!

  4. Stephanie @ Girl Versus Dough

    BACON JAM?? Mind = blown.

    1. bakedbree

      Try it! So good and really easy to make.

  5. Rachel Cooks

    Yeah–I definitely need to try this!

    1. bakedbree

      Yes! Totally easy to make too.

  6. Tanya

    YUM!! We eat breakfast for dinner like once a month. Its a nice change to the same old chicken or ground beef. This looks so tasty πŸ™‚

    1. bakedbree

      You should get this book then. Lots of great ideas.

  7. Nicole, RD

    Recently had bacon ham on a crostini with goat cheese – yum! I passed this along to my friend who purchased the jam…I’m going to guess she’d love to make it πŸ™‚

    1. bakedbree

      It is really easy to make, very little effort.

  8. Melissa Vanni

    Bree, you’ve done it again. My hat is off to you and your bacon jam.

    1. bakedbree

      Why thank you!

  9. Rachel @ Baked by Rachel

    I need this in my life!

    1. bakedbree

      Yes. You really do. πŸ™‚

  10. phoenix

    definitely going to have to try this!

    1. bakedbree

      I hope that you do.

    1. bakedbree

      It is!

  11. Chung-Ah | Damn Delicious

    This is definitely my kind of jam! I could slather this on anything and everything!

    1. bakedbree

      We sort of did. πŸ™‚ It tasted good on everything.

  12. Becca from Cookie Jar Treats

    Oh wow, this certainly is the most interesting recipe I have seen in a while. I bet my sister would go nuts for it πŸ™‚

    1. bakedbree

      It was better than I thought that it would be. Really sweet and savory at the same time.

  13. Mari @ Oh, Sweet & Savory

    This definitely looks worth the time to make. I will have to try it atop some waffles!

    1. bakedbree

      It is. πŸ™‚

  14. Sarah

    I will definitely be trying this! On another note, any chance you’ll be at Expo West next week? Would love to say hello!

    1. bakedbree

      What is Expo West?

  15. Denise

    Thank you! Thank you! I have been wanting a bacon jam recipe as I refused to pay upward of $20 for a little jar. Yeah!!! Cannot wait to try this recipe out.

  16. Kelly Senyei | Just a Taste

    Oh my sweet, sweet heavens. I would eat the entire jar … in one sitting. Cannot wait to make this, Bree! Looks amazing!

    1. bakedbree

      It is pretty delicious on a biscuit if I do say so myself.

  17. Anna

    This looks wonderful, and I would love to give it a shot, with one caveat. My husband does not drink coffee, nor does he like it. How obvious is the coffee flavor in this recipe?

    1. bakedbree

      It isn’t super obvious. I think that it just adds to the flavor.

  18. Susan W

    Instead of coffee, what could you replace it with. I dont like coffee.

    1. bakedbree

      I wouldn’t to be honest. It doesn’t really taste like coffee. If you have to, I guess water.

  19. Ted

    Bet this would be great in a mushroom and cheese omlet

    1. bakedbree

      Yes, I bet it would.

  20. Carrie

    Can the bourbon be substituted for something else? I understand the alcohol cooks out but due to alcohol allergies & sensitivity it can’t be digested.

    1. bakedbree

      Leave it out. No big deal.

  21. RePurposingLinda

    Thanks for posting this recipe! I know my husband and kids will love it; planning to make some for Easter weekend when everyone’s home.

    Question: How many jars and what size jars will this recipe fill?

    1. bakedbree

      I got 2 pints out of this recipe.

  22. Susan

    How many jars does this recipe yield?

    1. bakedbree

      I got two pint jars.

  23. Janene @thebestever.com

    My husband can’t see me looking on this recipe, he would certainly lose his mind. Talk about a bacon addict! Bacon jam looks really interesting, can’t wait to give it a try so that he can surprised πŸ™‚

    1. bakedbree

      Worth the effort! I promise.

  24. Rick in northern IL

    Made a batch tonight. A friend had posted a note about the concept; I googled for the recipe and found yours. Sweet Georgia Brown, that’s delicious! Planning on smearing it on a hamburger bun on Memorial Day.

    1. bakedbree

      That sounds like one delicious hamburger.

  25. Auri Inocencio

    Just made it with my kids. So good. And so great for after school. We feel so fancy!

    1. bakedbree

      You are fancy!

  26. Cheryl McaSKILL

    OMG I had goggled bacon jam and this is how I was lead to your site! I am so glad I did!
    Reading through the comments someone asked about coffee replacement and alcohol replacement. I would suggest cocoa powder for the coffee or even one of the coffee substitutes (can be found in coffee aisle at Wal-Mart). For the alcohol, most recipes call for a use of broth. I would try chicken bouillion dissolved in the same amount of hot water called out for as the 1/4 Cup Bourbon.

    1. bakedbree

      Welcome Cheryl!

  27. Jc

    I have a Problem, the jam is very liquid and it Looks bad :/

    1. bakedbree

      SOrry, you might need to let it boil longer.

  28. Maggie

    Best served warm or chilled?

    1. bakedbree

      Room temperature or warm.

  29. Reno Venturi

    I am wondering if this amazing recipe can be canned?

    1. Bree Hester

      I honestly, don’t know. I would do a little research on the Bell Canning website and see if there is a similar recipe.

  30. Sherry

    I just made the batch with decaf coffee and with pure vanilla extract instead of regular coffee & bourbon. Looks so yummy.

    I saw someone asked about how to serve it (warm/ chilled)… but do you refrigerated it first and then when ready, just warm it up first? Or do you take out and let it sit to become room temperature (let it sit out 1hr+)? Or do you just leave it on the counter after it cool and then it’s okay for a few days? As I said, I just made the batch and it’s currently cooling. I was hoping to use it for my charcuterie board for Thanksgiving (this Thursday).

    1. Bree Hester

      I would not let it sit out for a few days. I would just microwave it for a few seconds to get the chill off. I also would dish some out and not put the whole jar in.

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