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how to make bacon jam in a glass jar

The Best Easy Bacon Jam Recipe for Homemade Gifts

/Updated /38 Comments/in , , , /by Mary Hunt
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What do you get when you combine bacon, onions, coffee, maple syrup and a little patience? Something so ridiculously good that friends and family may start requesting it by name. This bacon jam recipe makes a rich, sweet-and-savory spread that’s perfect for toast, burgers, eggs and more. Better yet, tucked into a little jar with a ribbon and tag, it makes one unforgettable homemade gift.

how to make bacon jam in a glass jar

Bacon. Jam. Two words that probably have no business being together and yet, here we are.

When the holidays roll around, homemade gifts from the kitchen are hard to beat. They’re personal, delicious and, if we’re being honest, a whole lot more fun to give than another candle.

More than a decade ago, I decided to take my homemade food gifts beyond cookies, cakes and my beloved pure vanilla extract. I wanted to try something a little different. Something savory. Something decadent. Something with bacon. And that’s how bacon jam entered my life.

I had no idea at the time just how popular it would become. Friends and family don’t politely accept this stuff. They ask for it. And then they ask when I’m making more.

So yes, I feel confident saying this: Bacon jam may be one of the best homemade gifts ever.

And today I’m sharing the recipe.

What Is Bacon Jam?

If you’ve never had bacon jam, imagine bacon cooked low and slow with onions, garlic, coffee, vinegar, brown sugar and maple syrup until everything becomes thick, rich and wonderfully spreadable.

It’s sweet. It’s savory. It’s smoky. It’s a little tangy. And it’s ridiculously good.

Think of it as a savory-sweet bacon spread with the consistency of a coarse relish. You can put it on toast, crackers, burgers, eggs, potatoes, sandwiches and meatloaf.

Or, you know, eat it straight from the jar with a spoon. I won’t judge.

Bacon Jam Recipe

ingredients to make bacon jam as a holiday gift

This recipe makes about 3 to 4 cups, depending on how far you cook it down.

Ingredients

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 large yellow onions, chopped
  • 3 cloves garlic, peeled and minced
  • 3/4 cup strong brewed coffee
  • 1/2 cup apple cider vinegar or balsamic vinegar
  • 1/2 cup packed dark brown sugar
  • 1/3 cup pure maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon sea salt, or to taste

I prefer real maple syrup here. The imitation stuff may work, but if we’re already putting bacon in a jar and calling it jam, let’s go all the way.

How to Make Bacon Jam

1. Cook the bacon.

cook the bacon until crispy

Cut the bacon crosswise into 1-inch pieces. Cook it in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is lightly browned, about 20 minutes.

drain and save the bacon fat for jam

Transfer the bacon to a sieve or fine-mesh strainer to drain. Reserve 1 tablespoon of the bacon fat.

Don’t throw that bacon fat away. We’re not animals.

2. Cook the onions and garlic.

soften the onions and garlic in bacon fat

Add the reserved bacon fat to the skillet. Add the chopped onions and garlic and cook until the onions are translucent and beginning to soften, about 7 minutes.

And scrape up those browned bits from the bottom of the skillet. That’s flavor.

3. Make the sweet-and-savory sauce.

Add the coffee, vinegar, brown sugar, maple syrup, molasses and salt.

Bring the mixture to a boil, stirring and scraping the bottom of the skillet to loosen all those delicious browned bits.

Let it cook for about 2 minutes.

4. Add the bacon.

simmer it down to thick and syrupy consistency bacon jam

Return the cooked bacon to the skillet and stir everything together.

Reduce the heat to a very low simmer and cook uncovered until nearly all of the liquid has evaporated and the mixture becomes thick and syrupy.

This can take around 2 hours, depending on your skillet, heat and how much moisture needs to cook away.

Don’t rush this part. Good things come to those who simmer.

Slow Cooker Method

If you’d rather let the slow cooker do the work, transfer the mixture to a slow cooker after combining the bacon, onions and sauce.

Cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, leaving the lid slightly ajar if necessary to encourage evaporation.

The finished bacon jam should be thick and spreadable, not soupy.

5. Give it a quick chop.

Let the mixture cool slightly, then use an immersion blender to pulse it just enough to break everything down into a coarse, relish-like consistency. You don’t want baby food. You want bacon jam.

A food processor works, too. Just pulse rather than puree.

6. Spoon into jars.

fill the jars with bacon jam

Transfer the finished bacon jam into clean glass jars with lids.

For gifting, I love using small jars because they look adorable and because bacon jam is rich enough that a little jar goes a surprisingly long way.

One batch fills about four small jars.

A Few Bacon Jam Tips

Can you use bacon crumbles?

Technically, yes. I’ve tried it, though I wasn’t thrilled with the result. Fresh bacon gives the finished jam better texture and flavor, so that’s what I recommend.

Can you use apple cider vinegar instead of balsamic?

Absolutely. I now often use apple cider vinegar, or a combination of the two. Balsamic gives the jam a deeper, richer flavor, while apple cider vinegar adds a brighter tang.

Both work beautifully.

Can you double the recipe?

Yes, but give yourself extra cooking time. A larger batch means more liquid to evaporate, and the jam won’t thicken as quickly.

Don’t turn up the heat and hope for the best. That’s a good way to scorch the bottom while the middle is still too thin.

Patience wins this round.

What Do You Eat Bacon Jam With?

how to use bacon jam crostini burgers

Here’s where things get fun. Bacon jam is one of those foods that makes you look around the kitchen thinking, What else can I put this on?

Try it on:

  • Toast or crostini
  • Crackers with cream cheese
  • Fried or scrambled eggs
  • Breakfast sandwiches
  • Burgers
  • Grilled cheese sandwiches
  • Baked potatoes
  • Mashed potatoes
  • Meatloaf
  • Steak
  • Roast chicken
  • Waffles or pancakes
  • Biscuits
  • Avocado toast

It’s especially good as an appetizer spread with cream cheese and crackers.

And yes, it’s perfectly acceptable to eat it straight from the jar. I may or may not know this from personal experience.

Can Bacon Jam Be Canned?

Here’s where my original bacon-jam plan hit a brick wall.

When I first made this recipe, my brilliant idea was to prepare the jam months ahead, can it using a traditional boiling-water bath and have homemade Christmas gifts ready to mail.

It sounded terrific. It was not.

Bacon is meat, and meat is a low-acid food. Traditional water-bath canning is not a safe method for making this bacon jam shelf-stable. USDA guidance says low-acid meats require pressure canning using a tested process specific to the food.

And that’s the important word here: tested.

Home canning isn’t the place for creative substitutions or, โ€œWell, this ought to work.โ€

The National Center for Home Food Preservation specifically recommends following research-tested canning recipes and procedures. I haven’t found a tested, shelf-stable canning process for this particular bacon jam recipe, so I don’t recommend trying to can it for pantry storage.

What About Pressure Canning Bacon Jam?

Pressure canning is the approved method for many low-acid meats, but that doesn’t mean you can simply put any meat recipe into jars and pressure can it.

Pressure-canning times and methods depend on the food, ingredients, jar size, density and other factors. USDA guidance gives tested processes for specific meat preparations, but that doesn’t make an untested bacon-jam recipe safe for shelf storage.

So I’m not going to tell you to pressure can this recipe.

There are plenty of things worth experimenting with in the kitchen. Food safety isn’t one of them.

What About Vacuum Sealing Bacon Jam?

Nope. Vacuum sealing removes air, but it doesn’t turn a perishable food into a shelf-stable food. In fact, USDA notes that some dangerous bacteria, including the bacteria that produces botulinum toxin, can grow in low-oxygen environments. Perishable vacuum-packed foods still need refrigeration or freezing.

In other words, a vacuum seal isn’t a magic pantry button.

How Should You Store Bacon Jam?

Treat homemade bacon jam as a refrigerated food. Once prepared, transfer it to clean containers, refrigerate promptly and keep it refrigerated.

For longer storage, freezing is the better option. I like making a batch ahead of time, portioning it into small freezer-safe containers and thawing what I need in the refrigerator.

That makes holiday gifting much easier.

Instead of spending December frantically making bacon jam for everyone you know, you can make it ahead and have it ready to go. Just remember: keep it cold.

Bacon Jam Makes a Fantastic Homemade Gift

bacon jam as a gift in a glass jar

This is where bacon jam really shines. Put it into a small glass jar, add a simple label and tie on a little tag with twine. That’s it. No fancy packaging required.

I opted for these Bormioli Rocco Quattro Stagioni 8.5-ounce jars with lids from Italy because they have a classy little flair that makes a lovely presentation. But honestly, any small glass jars with lids will do. The bacon jam is the star here; the jar is just the cute supporting actor.

I add a label and tie a little gift tag to each jar with twine. So cute.

And don’t forget the most important part: The label should clearly say KEEP REFRIGERATED.

If you’re giving it locally, hand it over cold. If you’re transporting it, use an insulated bag or cooler with an appropriate cold source rather than treating it like a shelf-stable canned good.

And because homemade bacon jam is perishable, this is a gift best given locally rather than mailed as an ordinary room-temperature package.

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    The Bacon Jam Gift Tag

    If you’re giving bacon jam as a gift, here’s the tag I use:

    Bacon Jam

    Put it on toast, eggs, pancakes, sandwiches, crackers, bread, potatoes, burgers, waffles, steak, meatloafโ€”or just about anything you can think of. Or eat it straight out of the jar.

    Best served warm. Just heat and eat!

    Keep refrigerated.

    Why Bacon Jam Makes Such a Great Gift

    bacon jam gift tag

    There’s something wonderfully old-fashioned about giving food you’ve made yourself. You’re not handing someone another thing to dust, store or eventually donate. You’re giving them something they can enjoy.

    And bacon jam feels special without requiring pastry-chef skills or a kitchen full of expensive equipment.

    It’s also one of those gifts that starts a conversation.

    โ€œWhat’s in this?โ€

    โ€œBacon.โ€

    โ€œObviously. What else?โ€

    And that’s when you get to tell them about the coffee, maple syrup, onions and all the other good stuff hiding in that little jar.

    That’s the fun of homemade gifts. They’re useful. They’re personal. And sometimes they’re downright memorable.

    A Little Bacon Goes a Long Way

    If you’re looking for a homemade gift that isn’t another plate of cookies, give bacon jam a try. Just make it, chill it, label it and share it with someone who appreciates the finer things in life.

    Like bacon. And coffee. And maple syrup. Preferably all three together.

    Because sometimes the best gifts don’t need a bow. They need a spoon.

    how to make bacon jam in a glass jar
    Print Recipe Pin Recipe
    4.72 from 7 votes

    Bacon Jam

    Sweet, savory, smoky and irresistibly spreadable, this easy bacon jam recipe combines crispy bacon, onions, coffee, maple syrup and vinegar. Spoon it onto burgers, eggs, toast, crackers and more or package it in a little jar for a memorable homemade gift.
    Prep Time45 minutes
    Cook Time2 hours
    Total Time2 hours 45 minutes
    Course: Condiment
    Cuisine: American
    Servings: 24 servings (about 3 to 4 cups)
    Calories: 158kcal

    Ingredients

    • 1 1/2 pounds sliced bacon cut crosswise into 1-inch pieces
    • 2 large yellow onions chopped
    • 3 cloves garlic peeled and minced
    • 3/4 cup strong brewed coffee
    • 1/2 cup apple cider vinegar or balsamic vinegar
    • 1/2 cup packed dark brown sugar
    • 1/3 cup pure maple syrup
    • 2 tablespoons molasses
    • 1 teaspoon sea salt or to taste

    Instructions

    • Cook the bacon. Cut bacon crosswise into 1-inch pieces. Cook in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is lightly browned, about 20 minutes. Transfer bacon to a sieve or fine-mesh strainer to drain. Reserve 1 tablespoon of the bacon fat.
    • Cook the onions and garlic. Add the reserved bacon fat to the hot skillet. Add onions and garlic and cook until the onions are translucent and beginning to soften, about 7 minutes. Scrape up the browned bits from the bottom of the skillet.
    • Make the sauce. Add coffee, vinegar, brown sugar, maple syrup, molasses and salt. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Cook for about 2 minutes.
    • Add the bacon and simmer. Return the bacon to the skillet and stir to combine. Reduce heat to a very low simmer and cook uncovered until nearly all the liquid has evaporated and the mixture is thick and syrupy, about 2 hours.
    • For the slow cooker method: Transfer the mixture to a slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours. The finished bacon jam should be thick and spreadable, not soupy.
    • Pulse until spreadable. Let the bacon jam cool slightly. Use an immersion blender to pulse until you reach a coarse, relish-like consistency. A food processor works, too; pulse rather than puree.
    • Fill the jars. Spoon the finished bacon jam into clean glass jars with lids. Cool and refrigerate promptly.

    Notes

    Bacon crumbles: I've tried substituting bacon crumbles, but I prefer the flavor and texture of bacon cooked from scratch.
    Vinegar: Apple cider vinegar and balsamic vinegar both work beautifully. Use one or a combination, depending on your preference.
    Maple syrup: For the best flavor, use pure maple syrup rather than pancake syrup.
    Doubling: The recipe doubles well, but expect a longer cooking time because there's more liquid to evaporate.
    Texture: Don't over-process the finished jam. You want it chunky and spreadable, not smooth like baby food.
    Storage: Bacon jam is a perishable food. Keep it refrigerated and follow the storage guidance in the article. For longer storage, freeze it in small freezer-safe containers.
    For gifting: Package in small glass jars and clearly label KEEP REFRIGERATED. This is a refrigerated homemade gift, not a shelf-stable canned product.
    Serving: Bacon jam is delicious warm on toast, eggs, burgers, sandwiches, crackers, potatoes, meatloaf and more. Or grab a spoon. I won't tell.

    Nutrition

    Calories: 158kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 288mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.3mg
    Question: What’s the most unusual homemade food gift you’ve ever received or given? Share in the comments below.
    If bacon jam just became your new homemade-gift obsession, you’re in good company. That’s the kind of practical, delicious idea I share every day in the Everyday Cheapskate newsletter… smart ways to save money, time and a little sanity. Subscribe here and let’s make everyday life a little cheaper, easier and more delicious.

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    38 replies
    2. Great says:

      5 stars
      Hi Mary!
      I enjoy every email from you! I am going to try to make bacon jam this year for sure. I love bacon and am suspicious of anyone who does not, haha. Anyway, I got a kick out of one of your labels where it says “no humans or animals were harmed in the preparation of this decadent treat”. I think the pig responsible for providing the bacon may have something to say about that. Keep the good stuff coming!

      Reply
    3. Ivey, Dick says:

      5 stars
      Dear heart. I am a bacon snobโ€ฆconsider it one of the 4 basic food groups. I get it from Dailyโ€™s in a 15# box. Approximately 100 slices from a restauranteur friend. They wonโ€™t sell it to me directly. I package it up in 1.5# packages and freeze them. If you find a tractable friend who will help you buy this gorgeous thick bacon you wonโ€™t ever go back to store-boughtโ€ฆand BTW my last batch on 1.5# freezer bags cost me $7 each

      Reply
    4. Very good. says:

      5 stars
      Since my husband and I never developed a taste for coffee, we don’t have it at home. Rather than driving down to Starbucks to buy a cup of coffee to bring home to cook, I looked online for a substitute. Emeril of New Orleans uses bourbon. I have bourbon. Cheers to bacon jam!

      Reply
    5. Effie says:

      3 stars
      I’m only giving this 3 stars now, as I haven’t made it yet! I do have a question in regard to freezing ahead for Christmas gifts. I’m wondering if I can make a double batchy and store it in the freezer in November. I thought that I could take it from the freezer and put it into the refrigerator to thaw a couple of weeks before Christmas and then put it in jars for gift giving. Any thoughts?

      Reply
    6. Sharon says:

      Thank you for putting the nutrition information on the recipe! I have to track a lot of nutrients and that really helps.
      I never knew what was in bacon jam, so that was very educational too! I bet it would be good poured over a block of cream cheese and served with crackers. Someone gave me a recipe years ago for using spicy jellies that way and it really enhances the ingredients.

      Reply
    7. Rae Holton says:

      I’m allergic to molasses, even opening the bottle in the same room will make me faint. Any suggestion of what I can substitute since this jam sounds amazing@

      Reply
    8. Help bacon jam says:

      I am coming up to the 2 hr mark and my jam is not syrupy or thickening. Any advice. Also on my next try does the slow cooker work better? Would you cover slow cooker?
      Thanks Mary I love your daily emails. You do a great service

      Reply
      • Mary Hunt says:

        I’d take it off the heat and let it cool … it will thicken. I wouldn’t try this in slowcooker unless you leave off the lid. But I’ve not tried it. Let us know if you do, and your result

        Reply
        • Jane says:

          I tried the slow cooker routeโ€ฆand after adding several hours to the cooking time, and it still wasnโ€™t thickening, thought Iโ€™d look at comments to see if anyone else had the same issue. I do so wish it was specified in the original recipe to leave the lid off if using this method!!. It makes sense now. I may try this recipe again, but probably not for this Christmas!

    9. Mary Jo Grube says:

      If you wanted to give as a Christmas gift and it only has a two week shelf life youโ€™d almost have to make it and give it on Christmas Eve! Doesnโ€™t see very practical..:

      Reply
      • Mary Hunt says:

        I suppose you are right if you are one to get Christmas done up months in advance. Then there is the rest of us! I’ve tested freezing jars of bacon jam and I was quite impressed with the outcome.

        Reply
    10. Mary says:

      5 stars
      When I told my hubby that I was making bacon jam, he was skeptical. When finished, he and everyone else that tried it loved it!

      Reply
    12. Maria says:

      I’m planning to make this, Mary and was wondering how many jars do I need to prepare to fill?
      Thanks!
      Holiday blessing to you and yours.
      love,
      Maria

      Reply
      • Mary Hunt says:

        Hi Maria … The recipe makes about 3 cups give or take (depending on how long you cook it down). So it depends on the size jars you wish to fill.

        Reply
    13. Donna says:

      I love coffee but my hubby does not. Can you taste the coffee flavor in the end product? If so, what would you suggest I substitute?

      Reply
      • Mary Hunt says:

        It doesn’t taste like coffee to me. Coffee gives it a depth of flavor. While I have not tried it you could substitute with water. (But it won’t be as good!)

        Reply
    15. Havenโ€™t made yet. says:

      Refrigerate / your tag clearly says to refrigerate after opening.
      Latter in the article you say refrigerate from the get go. I believe this would definitely be a hit for anytime. Hope to try some day. Blessings to you and yours.

      Reply
      • Mary Hunt says:

        Because the product contains protein and is not “canned” under pressure (canning meat for safety is a lot different than canning, say, peaches). So out of an abundance of caution this should be refrigerated.

        Reply
    16. ET says:

      Hey Mary or anyone else that knows and would be kind enough to chime in! I’m wanting to make your bacon jam. My molasses has an expiry date of April 2019. (it’s not moldy) Might there be a negative consequence? Thanks!

      Reply
      • Dula Beyer Baker says:

        If molasses doesnโ€™t have mold on top, itโ€™s still good. Mine is also expired but definitely still good. Manufacturers have to put an expiration date on products but many products are still good long after the applied date.

        Reply
    19. Kdonat says:

      I’m going to try this with the partially precooked bacon that we like and purchase at a big box store. It doesn’t have so much fat to drain off and makes clean up easy. I agree with your assessment of bacon bits…not much flavor for this type of mixture.

      Reply
    20. Debbie Scarlett says:

      What would the best process be for freezing the jam? Would it work to freeze it in a plastic container and then transfer it over to a glass jar just before giving it as a gift?

      Reply
        • Mary Hunt says:

          Yes, you can freeze bacon jam, in fact, it is recommended you do this if you won’t be consuming it right away. Freeze it for around 6 monthsand always keep it in the fridge when you are storing it in an unfrozen state.

    22. Laura O'Leary says:

      So I am confused. If you refrigerate it, do you have to sterilize the jars, or can you skip this step and simply put in jar and refrigerate?

      Reply

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