Caught in a Jam: Bacon Jam Recipe

10 months ago

Bacon Jam

Bacon jam is a great make-ahead spread that you can put on sunny side-up eggs or fluffy scrambled eggs served with hot buttered toast. Beyond breakfast, it is also great as a topping on thick and chunky potato-leek soup or baked potato together with a dollop of sour cream.


Bacon Jam

1 ½ cups Chopped bacon

⅛ cup Chopped onions

¼ cup Water

2-3 Tbsps Packed dark brown sugar

1 Tbsp Honey

1 Tbsp Balsamic vinegar

½ tsp Paprika

½ tsp Salt, plus more as needed

¼ tsp Freshly ground black pepper

1 Tbsp Butter


  1. In a large heavy-bottomed pan, cook bacon over medium heat stirring occasionally until the fat has rendered and the bacon is starting to brown. Drain the fat.
  2. To the remaining bacon, add chopped onions then stir until the onion has caramelized.
  3. In a bowl, mix water, brown sugar, honey, balsamic vinegar, paprika, salt, and pepper. Pour this mixture into a small, heavy bottomed pot. Bring to a boil over medium heat and turn to low to simmer, scraping the browned bits at the bottom of the pan. Stir until thick.
  4. Remove mixture from heat. While still warm, transfer the mixture to a blender or food processor. Add butter then pulse until mixture is well-blended, or of spreadable consistency with visible bacon bits.


Recipe and photographed by Marie Villanueva Pascual

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