I swear this bacon jam with thick cut bacon and sweet Vidalia onion has a way of disappearing before the jar even makes it to the fridge. It is rich, savory, a little sweet, and dangerously giftable.
I’m ridiculous about this bacon jam, and I’m not pretending otherwise. Thick cut bacon turns rich, chewy, and a little sticky, while Vidalia onions bring that sweet bite I can’t stop sneaking from the jar.
I love it on burgers, biscuits, eggs, crackers, honestly straight off a spoon when nobody is looking. But the best part is how bold it tastes without being fussy.
Salty, sweet, smoky, tangy. The kind of spread I make “for gifts” and then mysteriously keep for myself.
And yes, I always think one jar will be enough. It never is, not even close.
Ever. Nope.
Ingredients
- Thick-cut bacon brings smoky, chewy bites and enough richness to make toast jealous.
- Vidalia onions cook down sweet, soft, and jammy, basically doing the heavy lifting.
- Garlic adds that savory kick so it doesn’t taste like candy bacon.
- Brown sugar gives deep sweetness and helps everything get sticky in the best way.
- Maple syrup adds cozy breakfast vibes, because bacon loves maple.
Obviously.
- Apple cider vinegar cuts the richness and keeps the jam from feeling heavy.
- Strong coffee adds a roasty edge you’ll notice in a good way.
- Dijon mustard brings a tiny tangy bite that balances all the sweet stuff.
- Kosher salt wakes everything up, especially the onions and bacon.
- Black pepper adds a little warmth without stealing the show.
- Red pepper flakes are optional, plus they’re perfect if you like a sneaky kick.
Ingredient Quantities
- 1 pound thick cut bacon, cut into 1 inch pieces
- 2 medium Vidalia onions, finely chopped
- 3 garlic cloves, minced
- 1/2 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 1/4 cup strong brewed coffee
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
How to Make this
1. Cook 1 pound thick cut bacon, cut into 1 inch pieces, in a large skillet over medium heat until browned and crisp, about 10 to 12 minutes, stirring occasionally so it renders fat evenly.
2. Use a slotted spoon to transfer most of the bacon to a paper towel lined plate, leaving about 2 to 3 tablespoons of bacon fat in the skillet. Discard excess fat or reserve for another use.
3. Add 2 medium Vidalia onions, finely chopped, to the hot skillet and cook over medium low heat, stirring often, until deeply soft and caramelized, about 20 to 25 minutes.
4. Stir in 3 garlic cloves, minced, and cook until fragrant, about 30 to 60 seconds.
5. Return the cooked bacon to the skillet and add 1/2 cup packed brown sugar, 1/4 cup pure maple syrup, 1/4 cup apple cider vinegar, 1/4 cup strong brewed coffee, and 1 teaspoon Dijon mustard. Stir to combine.
6. Season with 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using; adjust salt and pepper to taste.
7. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the liquid reduces and the mixture becomes thick and jam like, about 10 to 15 minutes.
8. Remove from heat and let cool slightly, then transfer to a food processor or use an immersion blender and pulse briefly to reach your preferred texture, leaving some chunks for bite.
9. Taste and adjust seasoning, then spoon into sterilized jars. Let cool to room temperature before sealing and refrigerating.
10. Store in the refrigerator for up to 2 weeks and serve on toast, burgers, cheese boards, or as a gift.
Equipment Needed
1. Large heavy skillet (preferably stainless steel or cast iron)
2. Slotted spoon
3. Cutting board
4. Chef’s knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Paper towels and a plate for draining bacon
8. Food processor or immersion blender
9. Sterilized jars with lids for storing
FAQ
Recipe For Bacon Jam Substitutions and Variations
- Bacon: pancetta, prosciutto (finely chopped and crisped), smoked ham, or turkey bacon for a leaner option
- Vidalia onions: yellow onion, sweet Spanish onion, or finely chopped shallots for a subtler flavor
- Pure maple syrup: honey, dark corn syrup, or molasses diluted with a little water for similar sweetness and body
- Strong brewed coffee: espresso, cold brew concentrate, or beef or mushroom stock for a savory depth without caffeine
Pro Tips
1) Start the bacon low and slow so it renders fat without burning. Give the pieces room in the pan and stir gently. Crispy edges with some chew are perfect for texture in the final jam.
2) Be patient with the onions. Cook them at medium low and resist the urge to rush by turning the heat up. Stir every few minutes and scrape up the browned bits; those bits add deep, sweet flavor.
3) Taste as you reduce. The sugar, maple, vinegar and coffee can become very concentrated, so adjust acidity or sweetness near the end. A splash more vinegar or a pinch of flaky salt brightens it up if it tastes too cloying.
4) Cool slightly before blending and leave some chunks for bite. If you want a longer shelf life, process into hot sterile jars and refrigerate after sealing; otherwise it keeps nicely in the fridge for up to two weeks.
Recipe For Bacon Jam
I swear this bacon jam with thick cut bacon and sweet Vidalia onion has a way of disappearing before the jar even makes it to the fridge. It is rich, savory, a little sweet, and dangerously giftable.
8
servings
402
kcal
Equipment: 1. Large heavy skillet (preferably stainless steel or cast iron)
2. Slotted spoon
3. Cutting board
4. Chef’s knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Paper towels and a plate for draining bacon
8. Food processor or immersion blender
9. Sterilized jars with lids for storing
Ingredients
1 pound thick cut bacon, cut into 1 inch pieces
2 medium Vidalia onions, finely chopped
3 garlic cloves, minced
1/2 cup packed brown sugar
1/4 cup pure maple syrup
1/4 cup apple cider vinegar
1/4 cup strong brewed coffee
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional
Directions
- Cook 1 pound thick cut bacon, cut into 1 inch pieces, in a large skillet over medium heat until browned and crisp, about 10 to 12 minutes, stirring occasionally so it renders fat evenly.
- Use a slotted spoon to transfer most of the bacon to a paper towel lined plate, leaving about 2 to 3 tablespoons of bacon fat in the skillet. Discard excess fat or reserve for another use.
- Add 2 medium Vidalia onions, finely chopped, to the hot skillet and cook over medium low heat, stirring often, until deeply soft and caramelized, about 20 to 25 minutes.
- Stir in 3 garlic cloves, minced, and cook until fragrant, about 30 to 60 seconds.
- Return the cooked bacon to the skillet and add 1/2 cup packed brown sugar, 1/4 cup pure maple syrup, 1/4 cup apple cider vinegar, 1/4 cup strong brewed coffee, and 1 teaspoon Dijon mustard. Stir to combine.
- Season with 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using; adjust salt and pepper to taste.
- Bring the mixture to a gentle simmer and cook, stirring occasionally, until the liquid reduces and the mixture becomes thick and jam like, about 10 to 15 minutes.
- Remove from heat and let cool slightly, then transfer to a food processor or use an immersion blender and pulse briefly to reach your preferred texture, leaving some chunks for bite.
- Taste and adjust seasoning, then spoon into sterilized jars. Let cool to room temperature before sealing and refrigerating.
- Store in the refrigerator for up to 2 weeks and serve on toast, burgers, cheese boards, or as a gift.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 115g
- Total number of serves: 8
- Calories: 402kcal
- Fat: 23.8g
- Saturated Fat: 8g
- Trans Fat: 0.28g
- Polyunsaturated: 2.27g
- Monounsaturated: 10.2g
- Cholesterol: 62mg
- Sodium: 986mg
- Potassium: 385mg
- Carbohydrates: 24.3g
- Fiber: 0.66g
- Sugar: 22.1g
- Protein: 21.5g
- Vitamin A: 12.5IU
- Vitamin C: 3.1mg
- Calcium: 19.5mg
- Iron: 1.7mg
