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4.4 from 42 votes

Bacon Jam

This homemade bacon jam is the perfect blend of sweet and savory for the ultimate jam you can spread on burgers, toast, and more!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 1 cups
Calories: 1633 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 pound thick-cut bacon cut into 1-inch pieces
  • 1 large yellow onion halved and thinly sliced
  • 1 shallot minced
  • 5 cloves garlic minced
  • ¾ cup brewed coffee
  • ½ cup water
  • ⅓ cup cider vinegar
  • ⅓ cup maple syrup
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 1 teaspoon ground allspice
  • 1 teaspoon chili powder

Instructions

    Cup of Yum
  1. Cook bacon in a large Dutch oven or heavy-bottomed pot over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
  2. Reduce the heat to medium and add the onion, shallot and garlic to the rendered fat in the pot and cook, stirring occasionally, until the onion is completely softened, about 10 minutes. Return the bacon to the pot, then stir in the coffee, water, vinegar, maple syrup, brown sugar, honey, allspice and chili powder. Bring the mixture to a simmer (lower the heat if you see that it's actually boiling) and cook, stirring occasionally, until the mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail when dragged across the bottom of the pot, 1 to 1½ hours.
  3. Remove from the heat and allow the bacon mixture to cool for 15 minutes. Using a slotted spoon, transfer the mixture to the work bowl of a food processor. Discard any excess fat in the pot. Pulse the bacon mixture until finely chopped, about 5 pulses, or to desired consistency. Store the jam in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks. The jam is best served at room temperature.

Notes

  • Nutritional values are based on the whole recipe.
  • Equipment: Dutch oven (or other heavy-bottomed pot) / Food processor
  • Food Processor Alternative: You can pulse in a high-powered blender, or chop/smash very finely with a knife to get the correct consistency.
  • Bacon: THE most important ingredient in this recipe. I suggest using thick-cut bacon to make the jam.
  • Coffee Alternative: If you can't have caffeine, decaf will work just fine. If you need to avoid coffee entirely, substitute the same amount of water.
  • Storage: Keep freshly made bacon jam in the refrigerator for up to 2 weeks in a glass container. Serve at room temperature or warm a little before serving.
  • Freezing: For longer storage, freeze this savory jam. Leave some headspace at the top of the jar when you fill it up and store it in a freezer-safe container for up to 3 months.
  • Thawing: Transfer to the refrigerator to thaw and keep for up to 2 weeks after moving to the refrigerator.

Nutrition Information

Calories 1633kcal (82%) Carbohydrates 94g (31%) Protein 40g (80%) Fat 120g (185%) Saturated Fat 40g (200%) Cholesterol 199mg (66%) Sodium 2052mg (86%) Potassium 1085mg (31%) Fiber 2g (8%) Sugar 74g (148%) Vitamin A 505IU (10%) Vitamin C 9.9mg (11%) Calcium 150mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 1cups

Amount Per Serving

Calories 1633

% Daily Value*

Calories 1633kcal 82%
Carbohydrates 94g 31%
Protein 40g 80%
Fat 120g 185%
Saturated Fat 40g 200%
Cholesterol 199mg 66%
Sodium 2052mg 86%
Potassium 1085mg 23%
Fiber 2g 8%
Sugar 74g 148%
Vitamin A 505IU 10%
Vitamin C 9.9mg 11%
Calcium 150mg 15%
Iron 2mg 11%

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