Sweet, savory and a perfect bacon jam to keep on hand for guests! Who doesn’t love smoky bacon combined with sweet onions, a touch of bourbon and a splash of cola?
Here’s How It’s Done
STEP 1. Make crispy bacon.
STEP 2. Cook the onions down until soft and beginning to caramelize.
STEP 3. Chop the bacon into small pieces.
STEP 4. Combine the ingredients and simmer until jammy.
How To Make Bacon Jam
Cut 1½ pounds of bacon into 1-inch pieces and cook in a heavy-bottomed pot until crispy and the rendered fat is bubbling. Remove the bacon, reserve most of the grease, then return two tablespoons of the rendered fat plus 2 teaspoons of butter to the pot. Add 4 large sweet onions, chopped small, and 1 teaspoon salt. Cook over medium-low heat until the onions start to turn translucent and then begin to caramelize.
While the onions cook, chop the bacon into small bits. When the onions are soft, stir in ½ cup packed brown sugar, ¼ cup sherry vinegar, ¼ cup cola (regular, not diet), 2 tablespoons bourbon (optional), 1 teaspoon fresh thyme (reserve some), 1 teaspoon black pepper and ¼ teaspoon cayenne. Add the chopped bacon back to the pot and continue cooking over medium-low until the mixture turns a deep brown and reaches a jam-like thickness (about 10–25 minutes depending on moisture).
Remove from heat, stir in 2 teaspoons balsamic vinegar and 2 teaspoons extra virgin olive oil, then finish with the remaining thyme. Serve warm.
What To Serve With Bacon Jam
Bacon jam is fantastic on burgers, hearty sandwiches, sweet potato biscuits or spread on deviled eggs. It also makes a great topping for crackers, grilled cheese or roasted vegetables—use generously for the best flavor.
Ingredients
- 1½ lb bacon, cut into 1-inch pieces
- 2 teaspoons butter
- 4 large sweet onions, small chopped
- 1 teaspoon salt
- ½ cup packed brown sugar
- ¼ cup sherry vinegar
- ¼ cup cola (regular)
- 2 tablespoons bourbon (optional)
- 1½ teaspoons fresh thyme, divided
- 1 teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra virgin olive oil
Instructions
- Heat a heavy-bottomed stock pot over medium heat. Add the bacon all at once and stir frequently. Cook until the bacon is crispy and the liquid is frothy and bubbling.
- Remove the bacon to a paper towel–lined plate and set aside.
- Pour the bacon grease into a metal or shatterproof glass container and set aside.
- Return the pot to the stove and add two tablespoons of the reserved bacon grease plus 2 teaspoons butter. Reduce heat to medium-low. Add the chopped onions and 1 teaspoon salt.
- Cook on medium-low until the onions are translucent (about 10 minutes), then continue to caramelize slowly.
- While the onions cook, chop the bacon into small bits and set aside.
- When the onions are soft, stir in the brown sugar, sherry vinegar, cola, bourbon (if using), 1 teaspoon thyme, black pepper and cayenne. Add the chopped bacon and simmer over medium-low until the mixture darkens and thickens to jam consistency—about 10–25 minutes depending on moisture.
- Remove from heat. Stir in the remaining thyme, the balsamic vinegar and the olive oil. Serve warm or cool and refrigerate.
Notes & Tips
- When frying bacon, it’s done when the rendered fat is frothy and bubbly.
- Cut the bacon into 1-inch pieces first—this makes final chopping easier.
- Use sweet onions like Vidalia or Texas Sweet. If using yellow onions, you may need a little extra sugar.
- Chop the onions small so they break down and create the jam’s gel.
- If you skip bourbon, don’t substitute another liquid; the recipe works fine without it.
- If the jam seems too firm, add water a tablespoon at a time until you reach the desired thickness.
- Use regular cola (not diet) for color and sweetness.
- The cayenne adds only a subtle warmth, not heat.
- Allowing the jam to rest in the fridge for several days mellows and deepens flavors, but it’s tasty immediately.
- Refrigerate and store for up to two weeks. Freeze for up to three months in a freezer-safe container; thaw in the fridge and warm gently before serving.
- Use a good-quality balsamic and add the olive oil at the end for shine.
Nutrition (per serving)
Calories: 206 • Fat: 16g • Saturated Fat: 5g • Cholesterol: 26mg • Sodium: 387mg • Carbohydrates: 9g • Sugar: 7g • Protein: 5g
Frequently Asked Questions
Is bacon jam really a jam?
It’s more like a relish: soft, jammy onions combine with crisp bacon to create a spreadable condiment. Commercial versions can be more gelatinous, but home-made bacon jam relies on the softened onions for texture.
Where did bacon jam come from?
Bacon jam resembles traditional European meat spreads like the Austrian ‘Verhackert,’ though the American version tends to be sweeter.
How long does bacon jam keep?
Refrigerated, it keeps for a couple of weeks. Don’t leave it at room temperature more than two hours.
Can I freeze bacon jam?
Yes. Freeze in a suitable container for up to three months. Thaw in the fridge and reheat gently before serving.
Tried This Recipe?
If you make this bacon jam, spread it thick on a sandwich or burger and enjoy. Share the recipe with friends and consider leaving a rating to help others discover it.
A Verse to Share
When nerves overwhelm me, I find a few simple practices help: go for a walk, play with the dogs, and repeat the Lord’s Prayer. The third comforts me most. Matthew 6:9-13:
“Our Father in heaven, hallowed be your name, your kingdom come, your will be done on earth as it is in heaven. Give us today our daily bread. And forgive us our debts, as we also have forgiven our debtors. And lead us not into temptation, but deliver us from the evil one.”