Bacon Jam Recipe

Bacon jam is sweet, salty, and so, so good – if you haven’t already tried this irresistible meaty treat, then it is time to make this bacon jam recipe and see what all the fuss has been about!

Bacon jam – what is it?

You may have thought the world had gone mad when bacon jams first started to appear on the market, but it really is a wonderful thing. Not a jam as such but a delicious relish, bacon jam is jam in the same sense that onion marmalade is marmalade – and it’s irresistible!

See also

• Bacon and onion jam – based on this recipe but with extra onion
• This easy three ingredient jam pairs so well with cheese – pear jam
• Frozen mixed berry jam – is intensely fruity and easy, made with a bag of frozen mixed berries
• There are many other delicious flavours of bacon jam you can make.

There’s something quite moreish about this combination of sweet, salt and savoury meat, with a touch of bitterness from the coffee and acid from the balsamic vinegar. All the flavours are there, perfectly combined, with a real depth that will keep you coming back for more.

The ‘jam’ will reduce down into a few concentrated little pots (about 400 ml in total), but don’t worry. It’s packed with flavour and you need very little at a time – just a teaspoonful will make a big impact.

You can do almost anything with your bacon jam. Use it as a relish in burgers, to top a baked camembert, on bruschette, as a garnish to jazz up soup or on jacket potatoes. Serve it with cheese and crackers after dinner or on the side with your morning fry up. You’ll never want to stop!

Where does bacon jam come from?

Bacon jam seems to be a North American recipe but it seems to have its origins dishes like the Austrian verhackert or Slovenian zaseka, relishes or patés made from chopped bacon. The addition of sugar to preserve the relish and give it that characteristic sweetness seems to be entirely American.

Why make bacon jam

• Tastes amazing

• Goes with everything

• It’s too good not to!

Bacon jam ingredients

• Bacon – You want a good quality dry cured back bacon here. I prefer smoked for making bacon jam. Unsmoked will work just as well but it will lack that extra layer of flavour that lends the relish real depth. You can also use lardons if you have them.

• Onion – everyday yellow onions or shallots, though larger onions are so much easier to chop. If you are feeling lazy you can buy frozen ready chopped onions or use leftovers that you have kept in the freezer.

• Garlic – a couple of fat cloves

• Coffee – Ideally you want espresso or a strong, good-quality instant coffee. I don’t drink instant but I do find that the modern microground instant coffees are very good for cooking.

• Sugar – soft brown, either light or dark to taste

• Balsamic vinegar – you want a fairly thick and sticky vinegar but nothing too expensive. Avoid anything too thin, as the cheapest versions often are.

How to make bacon jam – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this bacon jam recipe perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – Before you start, put clean, dry jars in the oven to warm. Then cut up the bacon into 1 cm pieces and fry in a drizzle of oil over a low heat until golden and cooked.

Stir from time to time. It takes longer than you may think, so allow about 15 minutes. You can add a little more oil at the start to help get it going if necessary.

If you use a good bacon, there shouldn’t be any water coming off it. If the bacon isn’t quite so good, or if it has been frozen, it can let out water. Pour this off, because you want to fry the bacon, not steam it.

Fuss Free Tip

Use a pair of good sharp kitchen scissors to cut the bacon up, dropping it straight into the pan so you can start cooking it as you go.

While the bacon is cooking, peel and chop the onions into similar sized pieces to the bacon. Peel and finely chop the garlic.

Once cooked, remove the bacon from the pan and set to one side. Drain off most of the rendered fat, leaving a little to cook the onions.

Step Two – Add the onions to the pan and fry slowly. This will take at least ten minutes. Continue until everything is golden and fragrant.

Step Three – Return the bacon to the pan, add the remaining ingredients and stir well.

Step Four – Gently simmer over a low heat, stirring constantly until the sugar, vinegar and coffee have formed a syrup (about the consistency of maple syrup). Remember that it will thicken as it cools, so don’t reduce it down too far.

Step Five – Transfer to small, sterilized jars, and seal. I like to use a jam funnel to do this, as it saves mess and waste. The recipe makes around 400 ml or around one and a half cups, so choose your jars accordingly, and store them in the fridge once cool.

Serving suggestions

Bacon jam is wonderfully flexible and goes with so many dishes. Just be sure to serve it at room temperature, so the syrup can loosen and any remain fat melt.

Try it on goat’s cheese croutons or bruschetta as a starter or use it to dress a baked camembert.

Use it as a burger or hot dog relish.

Use it to garnish a savoury pie or tart.

Top poached or scrambled eggs, or serve it as a garnish to an omelette.

Fill a baked potato with sour cream and chives, and top with bacon jam.

Variations

• Add your favourite herbs or spices. Try a little thyme or paprika.

• Use unsmoked bacon if you prefer.

• If you love a strong smoky flavour, you could use a little smoked paprika or smoked salt along with the smoky bacon – but be cautious and don’t overdo it!

Storage

Fridge – Keep your bacon jam in a jar with a lid for up to three weeks. Take what you need out before serving, as it is so much better at room temperature. Remember that this is not a jam in the conventional sense and not suitable for long-term storage in a cupboard.

Freezer – Bacon jam can be frozen and will keep for three months in the freezer. It does not freeze solid, which means it can be scooped out of the jar without any defrosting. It also means you need to make sure the lid is on tight and that the jar is upright.

Hints and tips

• Use good quality bacon. This is a treat and you want to make the most of it.

• Do not be afraid to add a little oil at the start. You will drain off the excess fat once the bacon is cooked.

• Fry both the bacon and onion for gently over a medium heat and take your time. Don’t rush them.

• Serve at room temperature. Don’t chill all the flavour out!

FAQs

More related recipes

• Easy Sticky Onion Marmalade – another moreish sweet-and-savoury topping or addition to all sorts of dishes.

• Roasted Sweet Pepper and Tomato Chutney – a lovely, light, piquant relish

• Preserved Lemons – Southern Mediterranean magic for all sorts of dishes

• Baked Camembert – top it with your bacon jam!