Bacon Jam Recipe -
Bacon Jam Recipe
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Bacon Jam
A sweet, smoky, savory spread for biscuits, burgers, and more. See more

Bacon Jam

Recipe by  

"This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!"

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 35 mins


  1. Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
  2. Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
  3. Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2012

I had been reading about Bacon Jam on different websites (especially for gourmet hamburger topping) and found a site that sold it...but wanted to make my own and was thrilled when I saw this recipe! I reduced the recipe to 8 servings, used white balsamic vinegar (didn't have sherry vinegar), used powdered coffee (Starbucks Via) instead of brewed coffee and added water for substitute), also didn't read recipe directions at end and added ketchup with rest of ingredients and let it cook. Used an immersion blender while it was still warm and couldn't wait to taste it. WOW is all I have to say. Hubby & I are both thinking about all the different ways we can use this. It has a nice amount of sweetness, spice and bite (from cayenne) to go on just about anything. Next time I'm making the full recipe!!! Thank you so much, Cheryl! It's awesome!

Most Helpful Critical Review
Sep 06, 2013

I had never had bacon jam and kept seeing it on different programs and thought it was a delicious idea. Maybe it was because of my preconceived notion that the bacon would really shine through and the spread would be nice and smoky. It ended up tasting more like bacon sloppy joe mix, or barbecue sause and being REALLY sweet, and I didn't even add all of the ketchup. I don't think it's a bad recipe, I just think it's too sweet for my palate. Mine was also considerably greasy. I drained all of the bacon emptied all of the grease aside from probably a tablespoon or two, definitely nowhere near a half cup. The grease rose to the top and looks a mess, my hope is I can scoop a good amount of it off once its completely cooled in the fridge. Thanks for the recipe, it was fun to try.

Sep 21, 2012

WOW Just made this jam.Hasn't even cooled yet and I can't quit tasting it.The only thing I would change is brown bacon and degrease it well.The final product was quite greasy.I plan on pulling the grease off when it's cooled,If there's any IT'S A KEEPER IN MY HOUSE

Aug 21, 2012

I had a little grilled porterhouse steak left over from dinner last night, so I sliced it down, and spread the slider roll with the bacon jam. Unusual combination of ingredients, and the punch of flavor from the cayenne is spot on. Once refrigerated, it's a little difficult to spread, but a short reheat in the microwave brings it back to spreading consistency. This recipe may not be for everybody, but we enjoyed it. It's definitely "outside the box."

May 09, 2013

My family has a big Family Cook-off every year, I tried this on the folks in my office; we tried it with everything from crackers to salmon. I asked them to choose between this and the Candied Bacon Pigs (also a yummy recipe) With their unanimous slobbering votes I took it to my cook-off where I won 1st place in appetizers. I pretty much followed the recipe, I used apple-wood bacon because I found some on sale and my store was out of sherry vinegar so I used Chianti Wine vinegar the 2nd time. This is going to be a new family fav!

Oct 26, 2012

Made this yesterday, and while it is quite tasty it is also a little acidic. I would add the ketchup with all the other liquid ingredients so that the acidity cooks out rather than only letting it cook for 5 minutes.

May 03, 2013

So I thought I had plenty of time to make this, but I should have allowed about two hours. The house still smells wonderful and we can't wait to take this to a party tomorrow. I completely cooked the bacon and removed it to drain then fried the onion in bacon grease. The finished product doesn't feel greasy at all.

Apr 24, 2013

Good stuff, and I took the advice of a couple reviewers. I poured off almost all the bacon drippings - there was still enough fat to sautee the onions. I also added the ketchup with the rest of the liquids, but I may omit it all together next time. The recipe is veering close to a sweet BBQ sauce and I think it would allow the bacon to shine through a bit more.


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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