Homemade Bacon Jam Recipe for Burgers and Appetizers

Bring on the sweet and salty bacon goodness!

I developed this bacon jam originally to top burgers, but now I reach for it for almost everything. It strikes the perfect balance of smoky, sweet, and tangy flavors, with a texture that’s somewhere between chopped candied bacon and a spreadable jam.

Use it as a condiment for grilled burgers, a topping for morning toast, a spread on sandwiches, or a star element on a cheese and charcuterie board. It also makes a fantastic addition to roasted vegetables and brussels sprouts. Keep a jar in the fridge for quick flavor boosts that turn simple dishes into memorable ones.

Instructions

The instructions below walk you through making bacon jam on the stovetop. Step-by-step photos illustrate the process and show texture changes as you cook.

1. Cook the bacon. Heat a large skillet over medium-high heat. Add 1 pound thick-cut bacon, diced into 1/4-inch pieces. Cook for 15–20 minutes, stirring occasionally, until the bacon is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve 1 tablespoon of the bacon drippings in a small bowl and discard the remaining grease after it cools and solidifies.
2. Sauté the onions. Return the tablespoon of reserved bacon drippings to the skillet. Add 2 cups diced onion (about 1 large onion) and cook over medium heat, stirring occasionally, until the onions are deeply caramelized, about 10–15 minutes.
3. Add aromatics and sweeteners. Stir in 3 cloves minced garlic, 1/2 cup brown sugar, 1/4 cup maple syrup, 1/3 cup apple cider vinegar, and 1 teaspoon salt. Mix well to combine with the onions.
4. Combine with bacon. Add the cooked bacon back into the skillet and stir to coat with the onion and sugar mixture.
5. Simmer until jammy. Reduce heat to medium and simmer, stirring occasionally, until the sugar dissolves and the mixture thickens to a jam-like consistency, about 15 minutes.
6. Cool and store. Remove from heat and allow to cool slightly. Transfer the bacon jam to a clean jar or airtight container and refrigerate. It will keep for up to 7 days.

Ways to use it

This bacon jam adds an instant burst of flavor to many dishes. Try these ideas:

• On burgers – spread it on grilled burgers for a sweet-savory contrast that elevates the patty.
• In grilled cheese – layer bacon jam with melty cheese between buttery bread for a rich, comforting sandwich.
• On a cheese board – serve a small bowl of bacon jam with crackers, cheeses, and cured meats for a crowd-pleasing appetizer.
• With roasted vegetables – toss roasted brussels sprouts or carrots with a spoonful of bacon jam for caramelized, savory-sweet coating.
• On toast – spread on warm toast for a quick, savory breakfast; top with a fried egg for extra richness.
• In breakfast sandwiches – spread on bagels or English muffins, then add eggs, cheese, and avocado or tomato.
• As an appetizer – spoon it into puff pastry or atop baked brie for a festive starter.

More bacon recipes

If you love bacon jam, you’ll likely enjoy other bacon-forward recipes. Here are a few ideas to explore:

Grilled Bacon Wrapped Shrimp

Candied Bacon

Bacon-Wrapped Dates

Bacon-Wrapped Meatloaf

Bacon Jam

Ingredients

• 1 pound thick-cut bacon, diced into ¼-inch pieces
• 2 cups diced onion (about 1 large onion)
• 3 cloves garlic, minced
• ½ cup brown sugar
• ¼ cup maple syrup
• ⅓ cup apple cider vinegar
• 1 teaspoon salt

Instructions

1. Heat a large skillet over medium-high heat.
2. Add the diced bacon and cook 15–20 minutes, until crispy.
3. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Reserve 1 tablespoon of drippings.
4. Return the reserved drippings to the skillet and add the diced onions. Cook and caramelize the onions for 10–15 minutes.
5. Add garlic, brown sugar, maple syrup, apple cider vinegar, and salt. Stir to combine, then add the cooked bacon back to the skillet.
6. Reduce heat to medium and simmer until the sugar dissolves and the mixture thickens, about 15 minutes.
7. Remove from heat, let cool slightly, then transfer to a jar and refrigerate for up to 7 days.

Notes & Tips

• For a smoother, less chunky jam, pulse the cooled mixture a few times in a food processor, taking care not to puree it completely—leave some texture.
• To add heat, include 1 minced jalapeño with the onions. For more intense spice, use a habanero instead.
• To make bourbon bacon jam, replace the ⅓ cup apple cider vinegar with ⅓ cup bourbon and simmer until jammy.
• Store the jam in an airtight container in the refrigerator for up to 7 days. Serve cold or warm: microwave for 60–90 seconds, or heat in a small skillet over medium for 4–5 minutes.

Nutrition Facts (per serving)