Bacon Jam

You ever try bacon jam? No? Well, you’re missing out.

Bacon Jam has been a thing now for a little while, and it’s exactly what it sounds like – a sweet and sticky jam where the primary ingredient is, you guessed it, bacon.

I first saw it on a cooking show on the Food Network a couple of years ago. It looked pretty easy, and sounded pretty damn tasty, so I gave it a shot. I quickly learned that this particular recipe called for all kinds of ingredients and had about 8 different steps to making the jam. I immediately thought that there has to be an easier way!

After making it myself a few times, I’ve come to the conclusion you only need 4 things to make an awesome homemade bacon jam: bacon, onions, brown sugar, and water. That’s it. Nothing fancy. No whisky, no rosemary, no coffee, no vinegar. And it is super tasty to boot.

I promise you, you’re going to be like the old lady on the Franks Red Hot commercials, because you’re going to be putting this shit on everything. My favorite way to use bacon jam is to top off cheeseburgers, but you can also put it on sandwiches, in a grilled cheese, have it on a toasted bagel with cream cheese. You can also just plain eat it out of the jar.

Recipe down below.

Bacon Jam

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Bacon Jam


  • 1 lb. Package of Bacon - Sliced into 1" Pieces
  • 3 Vidallia Onions - Sliced
  • 1/4 Cup of Brown Sugar
  • 1 Cup of Water


  1. Cook the bacon in a large pan over medium heat. I used a cast iron pan, but you do you. Remove the bacon once cooked, before it begins to get crispy.
  2. Strain off fat, but leave approx. 2 tablespoons in the pan.
  3. Add sliced onion and cook for 10 - 15 minutes until translucent.
  4. Add the cooked bacon to the onions, and combine with the brown sugar and water.
  5. Simmer for 10 - 15 minutes until the mixture has cooked down and has a sticky consistency.
  6. Place mixture into a food processor and quickly pulse. Do not blend too much, to avoid making the jam runny.
  7. Place into mason jars and refrigerate for up to a week.

Jeff Hillyard is a freelance food writer and recipe developer for hire; specializing in all things barbecue and grilling. Jeff resides in Newfoundland, Canada with his wife and son.