Maple Bacon Jam Recipe

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)

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26 Comments

Alice on October 18, 2013 at 3:48 pm

Is that 15 pounds or one point five pounds?
Reply
becca on October 19, 2013 at 3:58 pm

It’s 1.5 pounds. My font makes it a bit hard to read 🙂
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kelly on April 15, 2015 at 4:10 am

Is 1/2c cups?
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- Becca on April 16, 2015 at 6:38 pm
  
  Hi Kelly, yes it means 1/2 cup.
  Reply
Zoe on October 21, 2015 at 11:58 pm

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 🙂
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- Becca on October 22, 2015 at 8:39 am
  
  It makes a great holiday gift! I believe this amount made 2 8-oz mason jars full.
  Reply
Susan on January 9, 2016 at 7:01 pm

Can this be canned i.e. Put in water bath in mason jars?
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- Becca on January 9, 2016 at 7:59 pm
  
  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.
  Reply
- Ginger on September 5, 2016 at 5:44 am
  
  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!
  Reply
- Cilla on November 24, 2017 at 4:09 am
  
  Yes, it can be canned but not a water bath, pressure canning. Use time and pressure for meat. I’m guessing 40 min at 11 lbs pressure but do check that out. I haven’t canned since last fall.
  Reply
Michelle on September 12, 2016 at 4:54 pm

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.
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- Becca on November 22, 2016 at 1:09 pm
  
  That sounds delish!
  Reply
- Tony on July 7, 2017 at 11:50 pm
  
  What is bitters
  Reply
  - Cilla on November 24, 2017 at 4:11 am
    
    It is angostgin bitters and sold either in liquor stores or supermarket. Mainly used for mixed drinks. I do not believe it contains alcohol though.
    Reply
Susan Mahaffey on October 21, 2016 at 7:23 am

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.
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- Becca on November 22, 2016 at 1:09 pm
  
  Haven’t tried canning…yet 🙂
  Reply
Debbie on October 22, 2016 at 1:55 pm

Has anyone figured out if you were to can it. How would you can it, water bath and for how long? Thank you
Reply
Lisa Sharpe on November 22, 2016 at 10:47 am

Have you ever tried pressure canning this? Would love instructions. I think it would be a great twist on a homemade Christmas gift.
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- Becca on November 22, 2016 at 1:10 pm
  
  No I haven’t. Would be worth a try 🙂
  Reply
Nicole on January 1, 2017 at 8:06 am

The recipe name indicates Maple but I do not see a measurement for any maple syrup
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- Nicole on January 1, 2017 at 8:07 am
  
  OOOPS! I suppose if I’d look more closely I would have seen it…Sorry about that!
  Reply
Wendy on June 10, 2017 at 1:49 pm

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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Josie Hollingsworth on December 23, 2017 at 1:33 am

I don’t know what I’m doing wrong! I’ve tried two different batches and both turned out horrible. So much grease and it all burned within the first 40 minutes of simmering (on low medium heat).
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Paula on August 6, 2018 at 8:39 am

Is this able to be canned for later? If so water bath or pressure can?
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Susan Gros on August 28, 2018 at 5:03 pm

Try doing it in a slow cooker the temp is more consistent. If you can, you need to use a pressure canning method. Use the one for meat. I’m going to try it will post and let everyone know.
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Ronald Burgess on June 14, 2019 at 6:57 am

Hello! I am trying to create a pancake inspired cupcake and am looking for a bacon jam recipe. DO you think this recipe wold be good as a center for my cupcake and compliment a maple infused buttercream frosting?

Thanks!
Reply