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This bacon onion jam is a rich, deeply savory spread made with thick-cut bacon, slowly caramelized onions and shallots, brown sugar, and a splash of balsamic. It tastes like it took all day, but it comes together in one skillet in about 45 minutes.
About This Bacon Onion Jam Recipe
This is the kind of condiment that makes people ask what’s in it. It’s sweet, smoky, savory, and a little spicy from a pinch of cayenne, and it goes on practically everything: toast, burgers, cheese boards, sandwiches, you name it. This bacon onion jam (some people call it bacon jam) takes one skillet and a handful of ingredients.
The onions are what make it special. Thick-cut bacon crisps first, then the onions and shallots cook slowly in the rendered fat until deeply golden and jammy. Low and slow matters here, since high heat can scorch the onions and leave them bitter instead of sweet. About 4 tablespoons of bacon grease is the sweet spot, enough to keep the onions from sticking without making the finished jam greasy.
My favorite thing to serve this bacon jam with is a burger. Especially with blue cheese and crispy onions piled up on a toasted brioche bun.
Brown sugar and apple cider vinegar simmer everything into a thick, glossy spread. No pectin is needed, since the jam thickens as the liquid cooks down and firms up more as it cools. The balsamic goes in last, off the heat, so its tang stays bright. Spoon it warm over toast points with ricotta for an instant appetizer, or jar it up as a gift (just keep it in the fridge).
Why You’ll Love This Recipe
- No special jam-making ingredients. No pectin is required because the onions, bacon, and sugar naturally cook down into a thick, spreadable consistency.
- One skillet keeps things simple. The bacon cooks first, then the onions caramelize right in that flavorful bacon grease.
- It works for more than appetizers. Use it for breakfast, burgers, sandwiches, cheese boards, grilled meats, and more.
- Easy to make ahead. The jam keeps well in the refrigerator, so you can make it before a party or holiday meal.
- Easy to customize. Bourbon, maple syrup, fresh herbs, or extra heat can add a different spin to the basic recipe.
ingredients
Thick-cut bacon. Use thick-cut bacon and dice it into small, even pieces before cooking. Smaller pieces crisp more evenly and are much easier to spread throughout the finished jam than large chunks.
Yellow onions and shallots. Finely chop both so they cook down evenly and create that soft, jammy consistency. Yellow onions are my first choice here, while the shallots bring another layer of mild onion flavor.
Garlic. Freshly minced garlic works well, and jarred minced garlic is an easy shortcut. Add it after the onions have caramelized so it doesn’t burn.
Light brown sugar. Pack the brown sugar when measuring it for the recipe card. You can substitute maple syrup if you want a different kind of sweetness, though the consistency and final flavor will change slightly.
Apple cider vinegar. This is the main acidic ingredient in the jam and helps balance the richness of the bacon and brown sugar. I wouldn’t substitute fruit juice here because you need the vinegar’s acidity to cut through the fat and sweetness.
Black pepper and cayenne pepper. Freshly cracked black pepper gives you the best flavor. Cayenne is optional, but I highly recommend using a pinch because the gentle heat keeps the finished jam from tasting overly sweet.
Balsamic vinegar. Add this only after removing the skillet from the heat. You only need a little to give the jam a bright, tangy finish without overwhelming the bacon and caramelized onions.
this recipe’s must-haves
You only need a few basic kitchen tools for this Bacon Onion Jam. Start with a large skillet with enough room for the onions and shallots to spread out as they caramelize. A wooden spoon or heat-safe spatula helps you stir and scrape up anything that starts to stick to the bottom.
Have a paper towel-lined plate ready for draining the bacon, plus an airtight container or clean jars with tight lids for storing the finished jam. These jars are for refrigerator storage only, since this recipe isn’t written or tested for shelf-stable canning.
How to Make This Bacon Onion Jam (step-by-step)
Crisp
Heat a large skillet over medium heat. Add the diced bacon and cook until crispy, stirring occasionally. Transfer the cooked bacon to a paper towel-lined plate and set aside.
Drain
Carefully remove all but about 4 tablespoons of the bacon grease from the pan.
Caramelize
Add the chopped onions and shallots to the pan and reduce the heat to medium-low. Cook, stirring often, until deeply caramelized and golden, about 15 to 20 minutes.
Simmer
Stir in the garlic, brown sugar, apple cider vinegar, black pepper, cayenne, and the cooked bacon. Simmer for 7 to 10 minutes, stirring occasionally, until the mixture has thickened to a jam-like consistency. It will thicken further as it cools.
Finish
Remove from the heat and stir in the balsamic vinegar. Taste and adjust the seasoning as needed. Serve warm or at room temperature, and if the jam has been refrigerated, warm it slightly before serving.
Tips for Success
- Dice the bacon small and even. It cooks more uniformly and spreads through the jam instead of sitting in big chunks.
- Leave about 4 tablespoons of grease in the pan. Less and the onions stick, more and the jam turns greasy.
- Stir often as the onions cook, especially toward the end, since their natural sugars can catch on the bottom of the pan.
- Pull the jam off the heat when it looks a little looser than you want. It thickens as it cools.
- Taste before serving. Adjust the salt, pepper, and cayenne to your liking.
variations
For a richer twist, add a splash of bourbon (about 1/2 oz) along with the apple cider vinegar. It brings a warm, smoky flavor to the Bacon Onion Jam that works especially well with burgers and aged cheeses. You can also swap the brown sugar for maple syrup to make a maple bacon jam. Since maple syrup adds a bit more liquid, you may need to simmer the jam a little longer to reach that thick, spreadable consistency.
Fresh thyme is another simple way to change up the flavor. Add a few leaves while the onions caramelize for an herby note that pairs nicely with brie and other creamy cheeses. If you prefer a little more heat, add another pinch of cayenne or toss a finely diced jalapeño in with the onions. Start with a small amount so the spice doesn’t overpower the bacon and caramelized onions.
You can also turn this savory bacon jam into an easy appetizer by spooning it warm over brie en croûte. The creamy cheese works so well with the sweet, smoky bacon and caramelized onions, making it a great option for holidays, parties, or a cheese board.
More sauces to try: Bang Bang Shrimp Sauce I Best Pizza Sauce I Easy Sauce for Crab Cakes I Thai Peanut Dressing.
faqs
What if my jam still looks runny after it cools?
Give it a few more minutes on the stove. Return the jam to the skillet over medium-low heat and simmer, stirring often, until it thickens a bit more, then let it cool again. Remember, it firms up in the fridge too, so it’s better to stop slightly early than to cook it down too far.
What can I do with the leftover bacon grease?
Strain it through a fine mesh sieve into a clean jar, cover it, and keep it in the refrigerator. It’s great for frying eggs, roasting potatoes, or sautéing vegetables, and a spoonful adds a lot of flavor to cornbread or biscuits.
Can I double the recipe?
You can, but use a larger skillet or a Dutch oven so the onions have room to caramelize instead of steaming. The cooking times will run longer with a bigger batch, so go by the color and texture of the onions rather than the clock.
Can I skip the shallots?
Yes. Use an extra yellow onion to make up the volume. The jam will be a little less delicate and slightly less sweet, but it will still caramelize and cook down the same way.
What is bacon onion jam?
It’s a savory-sweet spread made by cooking crispy bacon with slowly caramelized onions, brown sugar, and vinegar until thick and spreadable. Despite the name, it doesn’t use fruit or pectin.
Is bacon jam spicy?
Not really. The pinch of cayenne adds gentle warmth, not heat. Leave it out for a fully mild jam, or add more for a kick.
Should I serve bacon onion jam warm or cold?
Warm or at room temperature. It firms up in the fridge, so warm it gently before serving.
Can I can bacon onion jam?
No. This recipe isn’t tested for canning, and since it contains bacon, it isn’t a good candidate for water bath canning. Keep jars in the refrigerator or freezer.
Need more inspiration for a different type of sauce? Check out my sauce recipes page!
What to serve with bacon onion jam
My favorite simple appetizer is warm Bacon Onion Jam spread over toast points with fresh ricotta and a little drizzle of honey. You get crunchy bread, creamy cheese, smoky bacon, sweet onions, and just enough sweetness from the honey in one bite.
It is also fantastic piled onto a burger or smash burger, especially with a sharp cheese such as aged cheddar. For a cheese board, set out a small bowl of the jam alongside brie, aged cheddar, crackers, and toasted bread so everyone can build their own bites.
For an almost effortless appetizer, spoon the jam over a block of cream cheese and surround it with crackers. You can also use it as a condiment for grilled chicken or pork sandwiches.
Don’t forget breakfast. A spoonful tucked into a breakfast sandwich with eggs and cheese is ridiculously good, and you can also add a small amount directly on top of scrambled eggs.
how to store
Store the jam in an airtight jar or container in the refrigerator for up to 1 to 2 weeks. It will firm up when cold, so warm it gently in a small saucepan over low heat, or in the microwave in 15-second bursts, stirring between each, until it loosens back to a spreadable consistency.
To freeze, use a freezer-safe jar or container for up to 3 months, then thaw overnight in the refrigerator and reheat gently before serving.
Gifting
For gifting, pour the jam into small, labeled jars while it’s still warm. Use clean jars with tight-fitting lids, let them cool completely, and then refrigerate. It makes an excellent homemade gift for the holidays or a hostess gift year-round. Since this isn’t a canned jam, the jars need to stay in the fridge, so let the recipient know.
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More Bacon-Packed Recipes
My Bacon Aioli is another condiment for anyone who wants bacon on just about everything. It’s creamy, garlicky, and especially good spread over burgers and sandwiches or served as a dip for fries.
For an easy party bite, make these BBQ Bacon Wrapped Shrimp. The tender shrimp are wrapped in savory bacon and finished with BBQ sauce, giving you a sweet, smoky appetizer that comes together quickly.
My Bacon Parmesan Quick Bread is the recipe to make when you want homemade bread without waiting around for yeast to rise. Bacon, Parmesan, and a little cayenne turn a simple quick bread into a savory loaf you can serve alongside dinner or brunch.
everyday seasonal cookbook
With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.
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Bacon Onion Jam
equipment
- Large skillet
- Paper towel-lined plate
- Wooden spoon or heat-safe spatula
ingredients
- 1 lb thick-cut bacon diced
- 2 large yellow onions finely chopped (about 3 cups)
- 2 large shallots or 6 small, diced (about 1½ cups)
- 2 tsp garlic minced
- 1/2 cup light brown sugar packed
- 1/4 cup apple cider vinegar
- 1/2 tsp freshly cracked black pepper
- 1 pinch cayenne pepper optional but recommended
- 1–2 tsp balsamic vinegar added off the heat
instructions
- Heat a large skillet over medium heat. Add the diced bacon and cook until crispy, stirring occasionally. Transfer the cooked bacon to a paper towel-lined plate and set aside.
- Carefully pour off all but about 4 tablespoons of the bacon grease.
- Add the chopped onions and shallots to the pan and reduce the heat to medium-low. Cook, stirring often, until deeply caramelized and golden, about 15 to 20 minutes.
- Stir in the garlic, brown sugar, apple cider vinegar, black pepper, cayenne, and cooked bacon. Stir to combine.
- Simmer for 7 to 10 minutes, stirring occasionally, until the mixture has thickened to a jam-like consistency. It will thicken further as it cools.
- Remove from heat and stir in the balsamic vinegar. Taste and adjust seasoning as needed.
- Serve warm or at room temperature. If refrigerated, warm slightly before serving.
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notes
- Bacon grease: Leave about 4 tablespoons in the skillet after cooking the bacon. This gives you enough fat to caramelize the onions without making the finished jam greasy.
- Caramelization: Don’t rush the onions and shallots. Cooking them for 15 to 20 minutes over medium-low heat develops the sweetness and depth that give this caramelized onion bacon jam its signature flavor.
- Storage: Refrigerate in an airtight container for up to 2 weeks or freeze for up to 3 months. This recipe is not intended for shelf-stable canning.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
