Bacon Jam

This homemade Bacon Jam recipe is one of the sweetest indulgences you’ll ever experience. Serve it on burgers, as a spread with cream cheese and crostini, on buttermilk biscuits or over warm goat cheese for a mouthwatering appetizer.

Bacon Jam

Homemade Bacon Jam Recipe

If you like candied bacon, you’ll flip for bacon jam. After dining at a local restaurant where the Chef included bacon jam on a charcuterie board I had to make my own. It was spectacular and this recipe is the result of recreating it at home. To make it, you cook together chopped bacon with brown sugar, diced onion, fresh garlic, maple syrup and seasonings until it becomes thickened and reduced. You can process the bacon mixture in a food processor if you prefer a more fine texture but this is optional. Enjoy it immediately or store chilled in the fridge for snacking and to use it as a condiment.

Bacon Jam

How to Make the Best Bacon Jam Recipe

To make this bacon jam recipe thick cut bacon is simmered with sweet onion, fresh garlic, tangy cider vinegar, brown sugar, maple syrup and a special blend of seasonings until it becomes thick, sweet and spicy.

  • Ingredients you’ll need to make homemade Bacon Jam: Thick cut bacon, butter, diced Vidalia onion (or similar sweet onion), fresh garlic, dark brown sugar, maple syrup, apple cider vinegar, ancho chile powder or paprika and crushed red pepper flakes.
  • Kitchen tools you’ll need: Medium 3-4 quart heavy bottomed saucepan, sharp knife and cutting board, silicone spatula or spoon for stirring, measuring cups and spoons and a food processor if you want grind the bacon jam more finely.
  • Can I adjust the heat in this jam recipe? I’m a huge fan of sweet and spicy flavor combos so, my jam packs a slight heat. You can adjust this to your taste, of course by omitting the red pepper flakes or using a smaller amount.
  • Should bacon jam be smooth? I prefer to leave the texture of my bacon jam a bit chunky. However, you can ladle the mixture into a food processor and puree the jam after cooking to form it into more of a paste in texture.
  • It may seem sound counterintuitive but I also want to mention that this jam is best when it’s not made with the bacon grease or drippings from cooking the bacon. Why? Because the bacon fat solidifies after it cools and makes it less appetizing.
  • Do you serve bacon jam warm or chilled? It can be served both ways. It’s also perfectly delicious at room temperature and can safely sit out for serving.
  • How do I serve bacon jam? Include it as a spread or condiment for your own Charcuterie board, or serve it on sandwiches, burgers, subs, slathered on homemade biscuits or toasted bacon jam crostini with slathered with cream cheese and chives. One bite and you’ll be hooked.
  • You can store this homemade bacon jam in an airtight container in the refrigerator for up to two weeks, or in the freezer for 1 month.
  • When frozen, thaw frozen jam in the refrigerator then allow some time at room temperature just before serving.
Bacon Jam

More Southern Style Recipe Using Bacon to Make

If the word bacon is in the title of a recipe, you can’t go wrong. More recipes you may like to try:


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Helpful Kitchen Items:

Bacon Jam

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Condiment
Cuisine: American
Keyword: bacon-jam, bacon-jam-recipe
Servings: 2 cups
Calories: 1930kcal


  • 1 1/2 lb thick cut bacon chopped into 1/2″ pieces
  • 2 Tbsp butter unsalted
  • 2 medium sweet onions (i.e. Vidalia) chopped
  • 2 cloves garlic minced
  • 1/2 cup packed dark brown sugar
  • 1/3 cup pure maple syrup
  • 1/3 cup apple cider vinegar
  • 1 tsp ancho chile powder or paprika
  • 1/4 tsp crushed red pepper flakes


  • In a large skillet over medium-high heat cook the bacon until crisp and fat has rendered. Remove with a slotted spoon to paper towels to drain then finely crumble. Reserve bacon drippings or freeze for use in another dish.
  • Add butter and diced onion to the skillet. Cook the onion over medium until browned and beginning to caramelize, about 10-15 minutes. Add garlic, cook for 1 minute longer or until fragrant.
  • Add brown sugar, maple syrup, vinegar, chili powder, pepper flakes and bacon to the skillet. Reduce heat and simmer uncovered until thickened and reduced around 20-25-minutes. 
  • Serve on burgers, crostini, cheese or crackers.


For a finer texture, pulse cooked bacon jam in a food processor until desired consistency is achieved.
May be stored in an airtight container chilled for 2 weeks or frozen.


Serving: 1cup | Calories: 1930kcal | Carbohydrates: 106g | Protein: 45g | Fat: 147g | Saturated Fat: 52g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 2383mg | Potassium: 1077mg | Fiber: 2g | Sugar: 90g | Vitamin A: 552IU | Vitamin C: 9mg | Calcium: 159mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. I can’t wait to try this. Hosting a family reunion in June and my family loves bacon. Do you serve this warm, chilled or room temp?

    1. I prefer this slightly warm or at room temperature. Store leftovers chilled but, you may want to do a trial run prior to your reunion to see what your preference is. None of the three ways is wrong, it comes down to personal preference.

  2. Do you think you could use honey in place of the maple syrup? I’m making this tonight, and only have honey at home. Thank you!

  3. 5 stars
    I made this bacon jam yesterday and it was delicious! However, as it cooled down, mine turned out more like bacon candy than jam. I’m wondering what could revive the small amount of leftovers into a smoother spread. I’ll certainly make this again, and again…

    Thanks for sharing your tasty recipes with us.

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