Ever have this problem where you make a killer brunch, but something just feels…meh? That’s when a good bacon jam recipe swoops in and saves the day. No joke, it’s that one weird but magical thing you can slap on toast, burgers, breakfast sandwiches, even a grilled cheese and—suddenly—you look like some brunch rockstar without doing anything wild. Before you ask, yes, you can do this whole thing at home, and yes, it’s totally doable. By the way, if you love unique spreads, check out these brilliant ideas for elevating breakfast, or maybe try an easy jam for gifting on those special occasions. 
Bacon: A Love Story
Okay, let’s just admit something: bacon really has a chokehold on our taste buds. It’s salty, it’s smoky, it’s crispy—basically everything you want in life, right? I mean, there’s a reason people make bacon ice cream these days. My personal story? Bacon was the ONLY way my family could bribe me out of bed on Sunday mornings—I’d basically follow that smell down the hall like a cartoon character floating in midair.
But then, bacon jam entered my life. It combines the best of bacon with the sweetness of onions, a tang of vinegar, and just a trace of brown sugar. You get this thick, spreadable delight that’s pretty much got the texture of jam but tastes nothing like fruit. It’s, honestly, a five-star restaurant move. If you’ve never tried it, you’re legit missing out. 
“I was honestly skeptical about bacon in a ‘jam’ but oh my goodness, this recipe changed my mind forever. It’s my new secret ingredient in grilled cheese!” —Jenna L.
How To Make Bacon Jam
So, here’s where the fun starts. Grab about a pound of bacon. Yeah, that sounds like a lot…don’t panic, it cooks down. Slice it into bite-sized bits and toss it in a big skillet over medium heat. You want it crisp, but not burnt—keep an eye on it. Trust your nose.
Once the bacon’s nice and crispy (I usually sneak a piece for “testing” right here), ditch most of the grease—leave a little, for flavor. Dump in a couple diced onions. Stir ‘em around in that bacon magic until they’re soft and maybe a little brown. Then, garlic. (I dump in way more than recipes say, but live your truth.)
Here comes the jammy part: brown sugar, a splash of apple cider vinegar, a little maple syrup if you feel extra. Maybe some black pepper or a pinch of chili flakes if you want heat. Stir, lower the heat, and just let this bubble till it thickens up. Quick tip: it keeps jamming as it cools, so don’t overcook.
Spoon it into a jar. Pray you don’t eat half while, “testing for quality.”
Ways To Use Bacon Jam
This is where you get to be all creative. Bacon jam isn’t just for toast—c’mon. Here are a few off-the-wall, totally tasty ideas:
- Slather it on burgers (seriously, just do it).
- Mix it into scrambled eggs—talk about a flavor explosion.
- Dollop some on your next grilled cheese for an instant upgrade.
- Take crostini with goat cheese and add bacon jam for a party snack nobody forgets.
Honestly, it’s kind of a universal flavor booster. Got any weird combos? Let me know—always looking for new ideas.
What bacon should I use to make Bacon Jam?
Good question because, no, not all bacon is created equal. I stick with regular, not thick-cut, because it cooks up crispier and mixes better. Unflavored, hardwood-smoked bacon is my stand-by—the smoky taste is pretty much what makes bacon jam awesome.
Don’t use that maple-flavored stuff for this one. It can turn the jam weirdly sweet, like a sticky breakfast candy. Save the fancy applewood stuff for brunch on the weekends. And if you can get local butcher bacon? Even better. There’s more flavor, more texture, and less weird gristle. Not that I’m picky, just telling it like it is.
Tips
You want your bacon jam to taste perfect, not weird or greasy. Here are my top pointers:
- Stir often, especially once you add the sugar. Burnt jam is a real tragedy.
- Let it cool a bit before you taste test. It gets a lot thicker as it sits.
- Store in the fridge; it lasts about two weeks, but usually…you’ll see, it’s gone way before then.
| Tip | Details |
|---|---|
| Stir often | To prevent burning, especially after adding sugar. |
| Cool before taste testing | It thickens up as it cools down, which enhances the flavor. |
| Storage | Store in the fridge for up to two weeks; usually disappears faster. |
| Freezing | Use sterile jars or freezer bags. Thaw overnight before use. |
Common Questions
Q: How do I store my bacon jam recipe after making it?
A: Toss it in a jar with a lid. It needs to live in your fridge—should keep about two weeks.
Q: Can I freeze bacon jam?
A: Yes! Just use a sterile jar or freezer bag. Thaw overnight in the fridge before using.
Q: Is bacon jam super sweet?
A: Nope, not at all. It’s more savory with just a touch of sweet and tang.
Q: Can I make bacon jam ahead for parties?
A: Definitely. In fact, it might taste even better as the flavors “settle” in the fridge overnight.
Q: What can I serve bacon jam with if people don’t like cheese?
A: Try it with roasted veggies, in a breakfast burrito, or just spread on warm bread—honestly, it’s tasty everywhere.
Give It a Try, Seriously
If you’re feeling bored with the usual spreads and want to wow yourself (and probably your friends), try this bacon jam recipe. It’s easier than it sounds, totally worth the hype, and absolutely what your toasts, burgers, and breakfast plates have been missing. For some extra inspiration or variations, check out the BEST Bacon Jam Recipe – Tastefully Grace or the classic Bacon Jam Recipe from Simply Recipes. Okay, go on—give it a whirl and tell me if your tastebuds don’t dance. 
Bacon Jam
Ingredients
Method
- Slice the bacon into bite-sized pieces and cook it in a skillet over medium heat until crispy.
- Once crispy, remove most of the grease, leaving a little for flavor.
- Add diced onions to the skillet and cook until soft and slightly brown.
- Stir in minced garlic and cook briefly.
- Mix in brown sugar, apple cider vinegar, and maple syrup (if using).
- Add black pepper and chili flakes to taste.
- Reduce heat and let the mixture bubble until it thickens.
- Remove from heat and allow the jam to cool before transferring to a jar.