The secret to the BEST Bacon Onion Jam
Most would falsely assume that bacon jam tastes incredible simply because it’s made with, well… bacon.
But there’s another component that makes it especially unique… the sweet onion.
Thanks to it’s naturally sweet undertones once caramelized, it balances the savory bacon flavors perfectly without needing to add a TON of extra sweetener. (Although I do think a little brown sugar does a remarkable job of adding depth and subtle sweetness!)
If you do ANYTHING, go out of your way to find some. It will make all the difference in the world to your finished bacon spread!
Why We Love THIS Bacon Jam Recipe
- All you need are 7 simple ingredients to achieve some truly complex flavors.
- Hands-on time is less than 30 minutes, and most of the remaining time is just watching it simmer!
- We use a LOT less sugar thanks to the sweet onions.
- It’s easily customizable—adjust the sweetener or skip the spicy kick if you like.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Bacon. A good, high-quality bacon is essential since it’s the main ingredient. I prefer thick-cut strips, cut into small pieces to cook quickly. Hickory-smoked, Cherrywood-smoked, or Applewood-smoked varieties all work great.
- Onion. Sweet onions are key! If you can’t find them, yellow onions are an acceptable substitute. Avoid red or white onions as they have a sharper, more bitter flavor. (If you live in Texas, look for these TX1015 sweet onions in the summer—they’re amazing!)
- Light Brown Sugar. This molasses-infused sugar perfectly balances the salty and pungent flavors. White or dark brown sugar can be subbed.
- Balsamic Vinegar. Use high-quality vinegar for the best flavor. If using a lower quality, you may need to adjust the sugar to counteract any bitterness.
- Butter. While bacon releases a lot of grease, we won’t use all of it. A bit of butter adds subtle richness without being overwhelming.
- Cayenne pepper. My secret weapon for balancing flavors in this jam. You remember that show Salt, Fat, Acid, Heat? This is the heat component—just be careful, a little goes a long way. Taste as you go to avoid adding too much!
How to Make Bacon Onion Jam
Below you’ll find the simple steps to make this Bacon Onion Jam recipe. Jump to recipe for the printable instructions.
Cook the bacon.
In a large skillet over medium heat, cook the bacon in a single layer for 12–14 minutes, stirring occasionally. Transfer to a paper towel–lined plate and drain all but 1 tablespoon of grease.
Pro Tip: Cut the bacon into small, evenly sized pieces so it cooks faster and more evenly.
Caramelize the onion.
Add butter to the skillet, then stir in the onions. Cook for 20-25 minutes, stirring regularly, until golden brown and deeply caramelized.
Pro tip: Keep the heat at medium or just below. It takes time, but slow-cooking is key for rich, jammy onions.
Thicken the jam.
Stir in the cooked bacon, brown sugar, balsamic vinegar, salt, and cayenne. Reduce heat to low and simmer for 8–10 minutes, until thick and jammy. Let cool, then transfer to a glass jar and store in the fridge for up to a week.
Pro Tip: The jam will thicken more as it cools, so don’t worry if it still looks a bit loose when warm.
Flavor Variations to Try
This recipe serves as a fantastic base for you to get creative with. Here are a few additions you might want to try:
- Fresh or dried herbs like thyme, rosemary, or sage.
- Extra spices such as paprika or more cayenne pepper.
- A splash of bourbon or another sweet alcohol for added depth.
- Different types of vinegar to experiment with flavor.
FAQs
This homemade bacon jam can last up to one week when stored in the refrigerator. Be sure to let it cool completely to room temperature before covering it with a lid and refrigerating. Avoid freezing, as it will separate upon thawing.
No, this recipe is probably unsuitable for traditional canning methods (ie-water bath method) due to its lower acidity level. If you have a pressure canner that could work, but I’d double-check your manufacturer’s recommendations!
Wrap It Up as a Gift
When I first made this bacon jam my immediate thought was, “Wow, this would make an incredible gift!”
If you’re doing this, grab an 8-ounce mason jar, a cute label and chalk marker, and some type of ribbon. It makes the perfect package and is so easy to throw together!
(Just make sure you keep it refrigerated while transporting!)
What do you eat with bacon jam?
What CAN’T you eat with bacon jam is the real question! lol. We’ve eaten it with SO much but here are some ideas:
- On your favorite burger or Air Fryer Hamburgers
- Spread on buttermilk biscuits
- On a cracker with goat or brie cheese
- As a topping for eggs
- Nothing at all. Just dig in with a spoon!
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Bacon Onion Jam Recipe
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Ingredients
- 1 pound bacon cut into ½” pieces
- 1 tablespoon salted butter
- 1 pound sweet onions about 4 medium onions
- ⅓ cup brown sugar
- 1 ½ tablespoon balsamic vinegar
- ¼ teaspoon salt plus more to taste
- 1 pinch cayenne pepper optional
Instructions
- Add bacon to a large skillet over medium heat. Spread it out in a single layer and cook for 12-14 minutes, stirring occasionally. Meanwhile, line a plate with a paper towel. Once bacon is fully cooked and crispy, remove it from the pan and place on the paper towel-lined plate to drain. Remove all but 1 tablespoon of bacon grease from the skillet.1 pound bacon
- Add butter and onions to the skillet. Cook for 20-25 minutes, stirring every few minutes, or until onions are golden brown and caramelized.1 tablespoon salted butter, 1 pound sweet onions
- Add the bacon back to the skillet and stir in the brown sugar, balsamic vinegar, salt, and cayenne pepper. Reduce heat to low and continue simmering for 8-10 minutes, or until thickened and reaches a jam-like consistency.⅓ cup brown sugar, 1 ½ tablespoon balsamic vinegar, ¼ teaspoon salt, 1 pinch cayenne pepper
- Allow to cool to room temperature before storing in a glass jar in the refrigerator for up to a week.
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Notes
- Onions: Be sure to choose a sweet variety for the best flavor.
- Timing and Temp: Don’t rush the process or use too high of a temperature.
- Yield: 1 ½ cups bacon jam. Serving size is roughly 2 tablespoons.
- Storage: Store in an airtight container in the fridge for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was easy and very tasty!
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment!
are you able to can this recipe?
No, this recipe is probably not suitable for traditional canning methods (ie-water bath method) due to its lower acidity level. If you have a pressure canner that could work, but I’d double-check your manufacturer’s recommendations!
The recipe does not say when to add the bacon back in.
My sincere apologies about that, Lisa! The bacon goes back in along with the balsamic and brown sugar! Hope that clears things up for you 🙂
This looks incredible!