I’ve been meaning to develop my own bacon jam recipe for a long time. Recently I carved out some time, gathered ingredients, and experimented until I landed on a version that balances heat, sweetness, and savory depth.
This recipe follows the familiar framework of many bacon jams, but I adjusted the proportions to highlight maple sweetness, a touch of coffee richness, and a bit of heat from red pepper flakes. Feel free to tweak the ingredients to suit your taste.
Make a batch now — it’s versatile and keeps well refrigerated or frozen, and you’ll find many uses for it in upcoming recipes.
- Prep Time: 25 minutes
- Cook Time: ~20 minutes
- Makes: Just shy of a pint
- 1 lb bacon
- 1 large yellow onion, diced or chopped
- 2 cloves garlic, minced
- 1 TBS Jeff’s original rub
- ½ cup brown sugar (light or dark)
- 1 tsp red pepper flakes
- 1/3 cup maple syrup
- 1/3 cup apple cider vinegar
- ¼ cup strong brewed coffee
- 2 TBS Jeff’s barbecue sauce
You can cut the bacon into roughly 1-inch pieces before cooking or cook whole slices and chop afterward. I sliced mine first and fried it in a 10-inch cast iron skillet to reach a texture that is firm but not fully crisp—remember bacon continues to cook slightly after being removed from the pan.
When the bacon is done, drain off all but about 2 tablespoons of the bacon grease; you’ll use that fat to sauté the aromatics.
While the bacon cooks, prepare the onion. Dicing produces uniform cubes; chopping creates varied shapes and texture. I prefer chopped onion for this jam because the texture adds interest, but use diced if you want a more consistent bite. Yellow onions caramelize well and contribute sweetness, though red or white onions will also work.
Add the prepared onion and minced garlic to the skillet with the reserved bacon grease over medium-high heat. Stir in the red pepper flakes to begin infusing some heat. Cook, stirring occasionally, until the onions are nicely caramelized and soft. Leave them in the pan but set aside from direct heat.
While the onions are cooking, chop the bacon into smaller pieces. You can aim for a mix of textures—some crumbles and some slightly larger bits around ¼ inch. If you prefer uniform pieces, stack the slices and cut them evenly.
Return the pan with the sautéed onions and garlic to low heat. Add the chopped bacon, brown sugar, Jeff’s original rub, maple syrup, apple cider vinegar, brewed coffee, and Jeff’s barbecue sauce. Stir thoroughly to combine and distribute the flavors.
Let the mixture simmer gently for 15–20 minutes, stirring occasionally, until the liquid reduces and the mixture becomes thick and jammy. It’s done when a spoon dragged through the mixture holds a line briefly before the jam flows back together.
Bacon jam is incredibly versatile and adds a punch of sweet-savory flavor to many dishes. Spread it, spoon it, or tuck it into other recipes—it’s a great way to elevate everyday foods.
Popular uses include:
- Hot dogs
- Burgers
- Tacos
- Pizza
- Toast
- Crackers
- Stuffed into meats or sandwiches
- On a cheese board
Storage Tips
Because this jam contains cooked meat and moisture, treat it as a perishable food. Refrigerate in a sealed jar or airtight container for up to 1–2 weeks; flavors often improve after a day or two. For longer storage, cool completely and freeze in portions or vacuum-seal bags so you can thaw only what you need—frozen jam keeps well for 2–3 months with minimal flavor loss.
Vacuum sealing helps prevent freezer burn but does not make the jam shelf-stable; always keep it refrigerated or frozen. Do not store at room temperature or attempt home water-bath canning—this recipe is not formulated for shelf-stable canning and would require proper pressure canning to be safe.
To reuse, warm gently in a pan or microwave until loosened. If too thick after chilling, add a small splash of water while reheating to reach the desired consistency.
The Ultimate Bacon Jam Recipe
Ingredients
- 1 lb bacon
- 1 large yellow onion (diced or chopped)
- 2 cloves garlic (minced)
- 1 TBS Jeff’s original rub
- ½ cup brown sugar (light or dark)
- 1 tsp red pepper flakes
- ⅓ cup maple syrup
- ⅓ cup apple cider vinegar
- ¼ cup brewed coffee
- 2 TBS Jeff’s barbecue sauce
Instructions
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Slice bacon into 1-inch pieces and cook until done but not fully crispy. Reserve about 2 TBS of bacon grease in the pan.
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Chop the cooked bacon into pieces about ¼ inch or smaller, or to your preferred texture.
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Dice the onion and mince the garlic.
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Sauté the onion, garlic, and red pepper flakes in the reserved bacon grease over medium-high heat until the onions are caramelized and soft.
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Add the chopped bacon, brown sugar, Jeff’s rub, maple syrup, brewed coffee, apple cider vinegar, and Jeff’s barbecue sauce to the pan. Stir to combine.
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Simmer on low, stirring occasionally, until the liquid reduces and the mixture becomes thick and jammy—about 15–20 minutes.
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The finished bacon jam should be wet and sticky but not soupy. Serve and enjoy.
Notes
- Hotdogs
- Burgers
- Tacos
- Pizza
- Toast
- Crackers
- Stuffed into other meats
- On a cheese tray
- And more