Easy Bacon Jam Recipe
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A friend of mine first introduced me to bacon jam—and this easy bacon jam recipe—and I’ll admit, I was a little skeptical at first. Bacon as a spread? I wasn’t so sure. But after just one taste, I was completely hooked. It’s the perfect mix of sweet, tangy, and savory, and once you try it, you’ll understand why it’s so popular.
One of the best parts about this recipe is how simple it is to make. After a quick cook on the stovetop to get everything started, the bacon jam goes into the slow cooker, where it slowly simmers and develops all that rich flavor. The slow cooker does most of the work for you, making this an easy, mostly hands-off recipe with big payoff. My favorite way to use it is on a grilled cheese sandwich.
Ways to Use Bacon Jam
Bacon jam is one of those condiments that instantly makes everyday foods feel special. Its sweet-and-savory flavors pair perfectly with both breakfast and dinner dishes, making it incredibly versatile. Spread it on burgers or grilled cheese sandwiches, spoon it onto breakfast sandwiches with eggs and cheese, or serve it on toast, biscuits, or English muffins.
It also makes an easy appetizer—try serving bacon jam over cream cheese with crackers or adding it to a charcuterie board alongside sharp cheddar or brie. For dinner, use it as a topping for brats, hot dogs, pork chops, or even baked potatoes. You can also get creative by adding it to flatbreads, pizzas, or roasted vegetables for a rich, flavorful twist.
Ingredients for Bacon Jam
- BACON
- YELLOW ONIONS
- GARLIC
- CIDER VINEGAR
- DARK BROWN SUGAR
- PURE MAPLE SYRUP
- BEEF BROTH
Instructions for Bacon Jam
Start by cooking the bacon in a large skillet over medium heat. Stir occasionally and cook until the fat is fully rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Carefully pour the bacon fat into a heat-safe container. Reserve about 1 tablespoon of the fat for the skillet.
Add the chopped onions and garlic to the skillet along with the reserved tablespoon of the smoky bacon fat. Cook over medium heat, stirring occasionally, until the onions are soft and translucent, about 6 minutes. Stir in the vinegar, brown sugar, maple syrup, and beef broth. Bring the mixture to a boil, stirring and scraping up any browned bits from the bottom of the skillet to add extra flavor. Let it boil for about 2 minutes, then stir the cooked bacon back into the mixture.
Transfer everything to a 6-quart slow cooker. Cook on high, uncovered, for 3½ to 4 hours, or until the mixture thickens to a syrupy, jam-like consistency, stirring occasionally if possible.
If you prefer a smoother texture, you can pulse the bacon jam in a food processor until it reaches your desired consistency. I usually leave it chunky, but a few quick pulses will give you a finer spread if you like. Let the bacon jam cool completely, then store it in airtight containers in the refrigerator for up to 4 weeks. It can also be frozen for up to 6 months—just be sure to leave at least ½ inch of space at the top of each container to allow for expansion during freezing.
Frequently Asked Questions
How long does homemade bacon jam last?
Stored in an airtight container in the fridge, bacon jam will keep for up to 4 weeks. Always use a clean spoon when serving.
Can I freeze bacon jam?
Yes. Bacon jam freezes very well for up to 6 months. Be sure to leave at least ½ inch of space in the container to allow for expansion.
Is bacon jam sweet or savory?
It’s both. Bacon jam has a rich, sweet-and-savory flavor with a slight tang, making it very versatile.
Can I make bacon jam without a slow cooker?
Yes. You can finish bacon jam on the stovetop by simmering on low until thickened, but the slow cooker makes it easier and more hands-off.
Do I need to blend bacon jam?
No. Blending is optional. You can leave it chunky or pulse it in a food processor for a smoother consistency.
Is bacon jam safe for canning?
No. Bacon jam is not recommended for traditional water-bath canning due to its fat content and low acidity. Refrigeration or freezing is the safest option.
Tips & Tricks
- Cook the bacon slowly so it renders plenty of fat and develops deep flavor without burning.
- Save some bacon fat for cooking the onions and garlic—it adds extra richness.
- Stir occasionally in the slow cooker if possible to help it thicken evenly.
- Adjust sweetness by reducing or increasing the brown sugar or maple syrup to taste.
- Pulse carefully if blending—short pulses give you more control over the texture.
- Let the jam cool completely before storing so it thickens properly.
- Always leave headspace when freezing to prevent containers from cracking.
For more recipes like this, try:
- No Cook Blackberry Freezer Jam
- Easy Hot Pepper Jelly
- Quick Cranberry Jalapeno Jelly
- Freezer Berry Jam
Easy Bacon Jam Recipe
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ lbs bacon sliced and cut crosswise into 1-inch pieces
- 2 medium yellow onions diced small (I finely mince them in my food processor)
- 3 cloves garlic smashed and peeled
- ½ cup cider vinegar
- ½ cup dark-brown sugar packed
- ¼ cup pure maple syrup
- ¾ cup beef broth
Instructions
- In a large skillet, cook bacon, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to a plate lined with paper towels to drain.
- Pour off fat into a container. Add in the onions, garlic, and 1 tablespoon fat from skillet. Cook until onions are translucent, about 6 minutes.
- Add the vinegar, brown sugar, maple syrup, and beef broth. Bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
- Transfer to a slow-cooker; cook:Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
- Pulse in a food processor if desired for a finer consistency. I usually leave the jam as is. Pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks or freeze for up to 6 months. If freezing, be sure to leave at least 1/2 inch of headspace at the top of each container as contents will expand during the freezing process.
Nutrition
This recipe is adapted from Martha Stewart.
