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Yes, you read that correctly. Bacon jam, my friends!

I didn’t believe it could be true until a coworker of mine went into a blissful state of nostalgia describing his father’s famous bacon jam recipe. It is, essentially, bacon slowly cooked down with other flavorful ingredients until it is in a jammy, spreadable state. A southern tradition, bacon jam is often used on breakfast sandwiches as a spread. After I made my first batch, I found I liked it best dolloped on a fresh egg and avocado salad.

My recipe is a combination of sweet and savory flavors. Maple syrup and balsamic vinegar do wonders to this baby, giving it a smooth start with a tangy finish.

Maple Bacon Jam

  • 1.5 pounds thick cut, grass-fed fresh bacon
  • 1 medium red onion, roughly chopped
  • 2 shallots, roughly chopped
  • 1/2c. water
  • 1/3c. balsamic vinegar
  • 1/3c. maple syrup
  • 3 tbsp. mustard (I prefer Dijon flavor)
  • 3 tbsp. worcestershire sauce
  • sea salt and pepper, to taste

Cook the bacon in a deep pan over medium heat until brown and crispy. Add in onion and shallots (keep that fat in there!), and cook until softened. Add in the balsamic, maple syrup, mustard, worcestershire sauce, and s&p. Mix around until thoroughly coated. Add in the 1/2c. water and bring to a boil. Cover, and let simmer for 1-2 hours or until it becomes a syrup-like consistency.

Remove from heat, and let cool for 20 mins. Once cooled, use a hand blender to blend until chunky and spreadable. Pour into sealable jar, and store in refrigerator for up to 1 month.

(Adapted from TheKitchn)


19 Responses to Maple Bacon Jam Recipe

  1. Alice says:

    Is that 15 pounds or one point five pounds?

  2. becca says:

    It’s 1.5 pounds. My font makes it a bit hard to read 🙂

  3. kelly says:

    Is 1/2c cups?

  4. Zoe says:

    Hey great recipe!
    I’d live to try this out for Christmas presents and I’m just wondering what size containers I would need…How much does this recipe make?
    Thanks 🙂

  5. Susan says:

    Can this be canned i.e. Put in water bath in mason jars?

    • Becca says:

      I’ve never tried that, and I don’t know much about canning cooked meat that needs to be refrigerated. Maybe do a bit more research for trying that out.

    • Ginger says:

      Hi Susan,
      I have been wondering the same thing. I am going to make this recipe then pressure can it since meat is a major component of this. I can’t wait to try this!

  6. Michelle says:

    A friend of mine who uses this for her gourmet sandwich lunch wagon adds a dash of bitters and says it gives it an extra punch.

  7. Susan Mahaffey says:

    Has anyone tried canning yet? I too think it would be a great Christmas gift. Have given Carrott Cake Jam, one neighbor can’t wait for new jar.

  8. Debbie says:

    Has anyone figured out if you were to can it. How would you can it, water bath and for how long? Thank you

  9. Lisa Sharpe says:

    Have you ever tried pressure canning this? Would love instructions. I think it would be a great twist on a homemade Christmas gift.

  10. Nicole says:

    The recipe name indicates Maple but I do not see a measurement for any maple syrup

  11. Wendy says:

    I was wondering about freezing it after making it. I have small plastic containers that can go in the freezer, I was just curious if the bacon jam would taste as good and/or have the same consistency after being frozen. Anyone try it yet ? Thanks ! 🙂

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