I have wanted to create my own bacon jam recipe for a while now and I finally carved out some time and went to work slinging ingredients around like a mad scientist.

There's actually a lot of similarities between most bacon jams and I had no desire to completely reinvent the wheel but I did want to tweak the heat, the sweetness, and the depth to what I felt was a perfect balance of those three nuances that make bacon jam so dang amazing!

You can of course, tweak this recipe to your own liking if you so desire.

More importantly, make some of this and have it ready as we are going to be using this in several recipes coming up and I personally cannot wait!

Helpful Information
  • Prep Time: 25 minutes
  • Cook Time: ~20 minutes
  • Smoker Temp: N/A
  • Meat Finish Temp: N/A
  • Recommended Wood: N/A
  • Makes: Just shy of a pint
What You'll Need
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Cook the Bacon

In the picture below you will see that I cut the bacon into ~1-inch pieces before cooking it. This worked fine but you can also cook the bacon as whole slices if you prefer.

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I decided on frying the bacon in a 10-inch iron skillet since I wanted it to be somewhere between soft and crispy.

The end result works best if it is firm but not crispy. Remember that bacon keeps cooking for minute or two when you remove it from the pan.

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When the bacon is finished cooking, remove all but a couple of tablespoons of the bacon grease from the pan.

Step 2: Dice/Chop the Onion

To do while the bacon is cooking:

Dicing an onion creates nice and neat little cubes while chopping creates various, irregular shapes of onion. I like the texture variation of chopping the onion for this recipe but if you prefer it to be a little more consistent, dicing is the way to go.

I used an onion that was somewhere between medium and large.. not quite a softball, but close.

Yellow onions are nice and sweet and they caramelize up really well but, if you have a large bag of red or white onions that need to be used up, that will work just fine as well.

Step 3: Sauté the Onions & Garlic

Remember that skillet that we used to fry the bacon and then we left a couple of tablespoons of bacon grease in it?

Add the onions and minced garlic to that skillet over medium high heat.

Also add the 1 teaspoon of red pepper flakes so the heat from that can go ahead and start transferring into the mix.

Let this mixture cook, stirring occasionally until the onions are caramelized well and soft.

When they are done, leave them in the pan but set them aside.

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Step 4: Chop the Bacon

To do while the onion/garlic is cooking:

Grab a large, sharp knife and with the bacon piled up on a cutting board, commence to chopping it into smaller pieces. This will end up giving you a pile of various sized pieces of bacon ranging from crumbs to ¼ inch pieces.

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If you prefer the bacon pieces to be more consistent, you can stack it up and cut it into more evenly sized pieces.

Step 5: Let's Make Some Jam!

Place that pan of sautéed onions and garlic over low heat and add the bacon, brown sugar, Jeff's original rub (Purchase formula here | Purchase bottled rub), maple syrup, apple cider vinegar, brewed coffee and Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce).

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Combine the ingredients really well.

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Let the mixture simmer for 15-20 minutes or until the liquid reduces to a thick, syrupy jam.

You'll know it's done when you can drag a spoon through it and the jam stays in place for a few seconds before trying to come back together again.

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Step 6: How to Use

How much do I love bacon jam? Let me count the ways!

Great on anything or sneak a bite here and there when you need a good smile.

It's great on:

  • Hotdogs
  • Burgers
  • Tacos
  • Pizza
  • Toast
  • Crackers
  • Stuffed into other meat
  • On a cheese tray
  • Etc.
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff’s Rubs and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
Jeff's Texas style rub recipe

I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

Please understand that this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while.  –Darwyn B.

Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  –Charles W.

Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can’t wait to do a beef brisket. Texas rub is great as well!  –Peter S.

You see the raving testimonies and you wonder, “Can the recipes really be that good?”

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Jeff’s Smoking Meat Books
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Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

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It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

The Ultimate Bacon Jam Recipe

Prep Time25 mins
Cook Time20 mins
Course: Condiment, Side Dish

Ingredients

  • 1 lb Bacon
  • 1 large Yellow onion diced or chopped
  • 2 cloves Garlic minced
  • 1 TBS Jeff's original rub
  • ½ cup Brown sugar light or dark
  • 1 tsp Red pepper flakes
  • 1/3 cup Maple syrup
  • 1/3 cup Apple cider vinegar
  • ¼ cup Brewed coffee
  • 2 TBS Jeff's barbecue sauce

Instructions

  • Slice bacon into 1-inch pieces and cook until done but not quite crispy. Remove all but about 2 TBS of the bacon grease from the pan.
  • Chop bacon into pieces that are 1/4 inch or less.
  • Chop or dice onion, mince garlic.
  • Saute onion, garlic and red pepper flakes in the 2 TBS of bacon grease that we left in the pan over medium high heat until onions are caramelized and soft.
  • Add bacon, brown sugar, Jeff's original rub, maple syrup, brewed coffee, apple cider vinegar and Jeff's barbecue sauce to pan with sauteed onions and garlic and combine well.
  • Simmer mixture over low heat until liquid is reduced and a spoon dragged through the mixture takes a few seconds to come back together.
  • Bacon jam should be wet and sticky but not soupy.
  • Enjoy on everything!

Notes

Great on:
  • Hotdogs
  • Burgers
  • Tacos
  • Pizza
  • Toast
  • Crackers
  • Stuffed into other meat
  • On a cheese tray
  • Etc.