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The Best Bacon Jam Recipe
Prep: 10 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 10 minutes mins
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This bacon jam recipe is easily the best in the world. Bacon, onions, brown sugar, coffee, and balsamic are slowly simmered until thick and jam-like. It's simple to make and perfect for serving as an appetizer to elevate cheese and crackers.
2 cups
Ingredients
- 1 lb thick cut bacon
- 2 extra large sweet onions (quartered and thickly sliced)
- ½ cup brown sugar (use coconut sugar for paleo)
- ½ cup water
- ⅓ cup strong brewed coffee
- 1 tablespoon balsamic vinegar
Instructions
Cut the bacon into half-inch slices and add them to a large frying pan. Don't worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium-high heat for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bits are ok. Use a slotted spoon to remove the bacon from the pan.
1 lb thick cut bacon
Pour out all but 1 tablespoon of the bacon drippings. Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes.
2 extra large sweet onions, ½ cup brown sugar
Add the reserved bacon, coffee, and water and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 30 minutes. Remove from the heat and stir in the balsamic. Taste for seasoning and salt if necessary.
½ cup water, ⅓ cup strong brewed coffee, 1 tablespoon balsamic vinegar
Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature, these will disappear.
Video
Nutrition
Serving: 2 tablespoons, Calories: 159kcal (8%), Carbohydrates: 10g (3%), Protein: 4g (8%), Fat: 11g (17%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 19mg (6%), Sodium: 194mg (8%), Potassium: 118mg (3%), Fiber: 1g (4%), Sugar: 9g (10%), Vitamin A: 11IU, Vitamin C: 2mg (2%), Calcium: 16mg (2%), Iron: 1mg (6%)
© Author Kristen Stevens
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.