Bacon Jam

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
Cheryl B
Recipe by  Cheryl B

“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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Adjust Servings

Original recipe yields 1 quart



  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 (13)

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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!



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



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."

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Amount Per Serving (32 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 9.6 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 286 mg
  • 11%

Based on a 2,000 calorie diet



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Tomato and Bacon Jam


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Bacon and Parmesan Penne Pasta