Throw out those other recipes, because there isn’t a Bacon Jam around that can compete with this deliciousness!
That’s right folk, you heard it from me first!
This really is the best damn bacon jam, I promise. No weird ingredients like coffee, or mustard, or whatever else people are using to make bacon jam.
Oh no, we aren’t doing that here. I took my ingredient cues from the original bacon jam, Skillet Bacon Jam.
If you’ve ever checked out the ingredients list on the label, you’ll see there are literally very few ingredients.
And for good reason, too. You just don’t need them. Seriously. Even though this recipe is all about the bacon, it is also all about the onions.
What do you mean, it’s all about the onions?
Onions are just…onions. What is so damn special about the onions?
Well, it’s because they are caramelized, of course! Perfectly caramelized onions are what makes this bacon jam so damn bacon jammy delicious.
Caramelized onions are a labor of love. But not so much labor, because they are really easy to make. It just takes time, and patience, which can be hard when they smell so so good.
In general, onions take about an hour to caramelize, and you check them maybe every ten minutes, to give them a good stir and scrape up the black bits that form on the bottom of the pan. That stuff is flavor gold, so you need it.
I used sweet yellow onions for this recipe, but you can opt for regular yellow onions if you please, they still caramelize great, but won’t be quite as sweet as the sweet yellows.
Look at them, turning all delicious. Even my onion poo-poo’ers love them. I will convert them, I will!
Once the onions are caramelized, you deglaze the pan with a little balsamic vinegar, scraping up the rest of the black bits and anything else in the pan. Then I add some more balsamic vinegar, brown sugar, and salt, and stir them up to make a thick, dense mixture.
This mixture will be blended with the bacon that’s just waiting to be made into bacon jam. Try not to eat all the bacon like I did. It is a sad day to be out of bacon whilst making bacon jam.
I put everything in a blender, but I have a feeling my food processor would have gotten the job done faster.
This will be a thick and goopy mixture, so it will take a little time to get blended down. You can stop at any point when you feel you’re satisfied with the texture.
Chunky, or smoother, either way is delish!
Use it in the same manner as regular jam, just with a savory taste instead. And absolutely, positively, promise me you will try it with some grilled cheese. Bacon Jam Grilled Cheese. It’s a life-changer, my friends.
The Best Damn Bacon Jam
Ingredients
- 1 ½ lbs. bacon
- 2 sweet yellow onions sliced into thin ribbons
- ½ cup + 2 tbsp balsamic vinegar
- ½ cup brown sugar
- 2 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat oven to 400 degrees. Lay the bacon slices out in a single layer on a foil-lined baking sheet. Bake for 14 minutes, or until the bacon is nice and crispy. Lay out on paper towels to drain and set aside, reserving 2 tablespoons of the bacon grease.
- Add the bacon grease to a large skillet and heat over medium, medium low heat, then add the onions and stir around to coat with the bacon grease. Allow to slowly cook for an hour, checking every ten minutes or so to stir and scrape up any black bits that form on the bottom of the pan.
- Once the onions are a dark golden brown color, deglaze the pan with the 2 tablespoons of balsamic vinegar, scraping the pan as the vinegar dissolves. Add the remaining balsamic vinegar, brown sugar, salt, and pepper and stir until a thick glaze forms, around 5 minutes.
- Add the onion mixture and bacon to a food processor and pulse until the desired consistency forms. Scoop the bacon jam into a jar and devour immediately, or refrigerate until future use. Use within one week.
Nutrition
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Originally Posted: August 16, 2015. Updated August 13, 2018.
Yvonne Catton says
How long would you pressure can this?
Geraldo Caiado says
The best
Cindy says
Can jam be put in sterilized jars and water bath to be preserved?
MOLLY MOSLEY says
Did any of you answer the question of water bath canning? Geez! This is such an awesome recipe but want to make when I have time in October and give as gifts in December! Please can anyone answer this question
Patty says
I really want to make this as a gift to send to my family up in Minnesota. I never got a good answer on if you can use a bath water canning for this recipe. I need it to last for shipping.
MiniBooger says
Can this recipe be doubled or tripled?
N says
NO! Pressure can meat ONLY.
Dena says
I’d like to know if u could water bath too.. great recipe!!
Dee says
I am going to water bath can next time I make this..I don’t see why it wouldn’t work. I’ll post after to let you know.
Lin says
Meat must be pressure canned! Please don’t risk death by using a water bath method.
Pat says
Since the meat is already cooked, I believe you can safely use a water bath canner. Raw meat should be canned in a pressure canner for sure.
Jill says
Is there a way to keep this for more than a week? Freezer? Canning?
Gp says
If you want to keep it more than a week, you should freeze it.
Leah says
I’m going to put this in a baked brie. I can’t wait.
Suzie says
Once complete could you mix it with cream cheese?
Kari says
I have never heard of bacon jam……but I plan on making some. Who doesn’t like bacon or
fired onions???? Thanks so much for the recipe!
Allison N says
This is so good!!! Thanks for opening my world to bacon jam!!
Bo jo rider says
Unbelievably good!! I wouldn’t change one thing. I used a thick cut hickory bacon. OMG. I put it on deviled eggs and it brought it up to the next level.
Karly says
That makes me so happy! And I LOVE how you used it on deviled eggs, I’m kind of drooling over here now, ha ha ha!
Kathy P says
Hello Karly, I’m so excited to make this for my daddy but I’m wondering if I can substitute brown sugar with Splenda brown sugar as he is diabetic?
Becky says
Hello……my question is about the time for cooking down the onions…..one hour on med to med-low heat……is that correct? Thank you
Karly says
Hi Becky!
Yes! I definitely recommend cooking the onions low and slow for the best caramelization. Depending on the size of the pan and how powerful your stove is (two of the burners on my new stove have a much hotter “low” than the other two, for instance), it could take more or less than an hour. I recommend just stirring every ten minutes until they are a deep deep brown color. I hope that helps!
Deb Gehrmann says
Made it love it yum.
Giving some as gifts
Can’t wait to enjoy it yay
Debbie says
I just made this…first time making bacon jam. The only thing I didn’t do was put it in the blender. I’m going to serve it on top of bbq chicken so wanted it chunky! That is…if it makes it to dinner…I could eat it straight out of the pan! Yummy!
gregory anderson says
My next bacon cheeseburger fest is going to be lovely, due to this. I’m going to eat this with relish (yes, pun intended).
Misty says
Thank You for providing a recipe that doesn’t have coffee!!!! While it MIGHT be good with coffee, I just don’t want to risk it since I can’t stand coffee flavor at all.
Ola says
I accidentally found it on Pinterest. I love the recipe, can’t wait to try it out! And I absolutely love your writing style, so funny and pleasant to read! Thank you 🙂
Cynthia says
I’m dying to make this. I just ordered the bacon from an artesanal meat producer here in Ecuador. I used to eat at one of the Skillet food trucks about 8 or 9 years ago–before they got so huge. Wanted to let you know they are no longer selling their bacon jam so the link doesn’t take you to their product. I was hoping it would make a little more since I’d love to sell it down here. Ah well, if folks want to make their own, I’ll share the recipe. If not, they can buy from me for what it actually costs. I’ll let you know when I’ve made it and how the response is down here at the equator. We don’t have sweet onions available so I’ll be making it with plain white or red onions. I’ll let you know how it turns out.
Shelli Kuehn-Gilbert says
Hi Cynthia,
Im from Seattle as well and miss being able to buy it at the brick and mortar shop on the Hill. I watched a video interview that Skillet did and they used shallots in the video. I switched up my recipe and use 5 shallots and a medium walla walla onion. It was much closer to the Skillet flavor using the shallots. Good luck!!!
Kim says
How many ounces does this make?
Elizabeth Fleming says
Happy New Year. I was also wondering if this could be frozen? I saw someone asked it earlier in the thread but didn’t see a reply. If you could please let me know thank you so much.
Jim MacKay says
Yum! I opted for a splash of bourbon and liquid smoke instead of balsamic. Fantastic.
Denise Madej says
Oops I meant as a gift!
Denise Madej says
This bacon jam looks delish!!! How much does this recipe yield? I would like to make as aging.
Karly says
Hi Denise! I find that it slightly overfills a small Ball jar (the 4oz size), so you could fill it for a friend and keep that extra little bit as a treat for yourself!
Monica says
Holy smoke! Yummy! I don’t like overly sweet things. So I tried using 1/3c raw agave syrup w/ 1/3c balsamic vinegar. Along w/ 3 onions and just 1lb bacon (all I had). I will definitely make this again. Can’t wait to try this on a burger as well as a grilled cheese. OOOOOOhWeeee! On a winter day w/ some soup. Thank you for your recipe.
carole says
Can this be frozen?
Alicia says
Just made this. It’s so good that I am licking the bowl with my fingers!!! Will definitely make again.
Anne says
Hi Karly,
Oe I love this recipe!! I have a very similar one! Never thought about putting it on a toasted sandwich though! Is that cheese ?? I will so try that,
If I may give an idea for variation, you can also try using maple syrup (or in my case maple flavoured syrup) in stead of brown sugar! 🙂
Kylie says
Hi, I was wondering if you know how to extend the shelf life for this? Or if it is possible? Thanks
Billy G. Gruff says
This will last quite a bit longer than a week. We usually eat it up within a month, but I can tell you with certainty this will last at least 45 – 60 days if you keep it refrigerated. Don’t let it sit out all the time. Reason: salt is a natural preservative, so is th acid in the balsamic vinegar. Most bacon is cured with nitrates (a preservative) & the ones that aren’t have plenty of salt.
If you want to give it as a gift, you’ll want to can (preserve) it using Ball canning jars & either a pressure-cooker or a large pot with a lid.
Bimsland says
You CANNOT safely water bath can this as it is MEAT. This is bad info. Please only follow safe and proven canning methods as mistakes in canning can prove fatal, although it is rare. Do not risk it.
Nicole says
Which means it can be pressure canned right? If you do that, or vacuum seal it with a Food Saver and then freeze it, how long would it last? I’m wanting to make a large batch as favors for my September wedding in 2018.