Tangy, sweet Bacon Jam is the ultimate bacon lovers taste treat. This will become your new favorite condiment. This savory spread is perfect for an appetizer with cheese and crackers, or a tasty addition to burgers or sandwiches!
Hold on to your hat, this one will blow your mind!
It’s sweet, salty and smoky! It may just be your new obsession. It is mine!
First of all, let’s talk about this jam. This is not aa typical jam like strawberry or blueberry jam. It’s savory and is crazy good on all kinds of dishes. Try it in quesadillas and sandwiches, on your burger, on a breakfast sandwich or toast or as a topping on dips. There really is an endless possibility for this Bacon Jam.
I had seen a couple of recipes for Bacon Jam in cyberspace. They all sounded interesting, but not what I had in mind for a Bacon Jam.
This recipe has only six ingredients and comes together quickly. It took me about 30 minutes from start to finish.
Get a good quality, thick bacon. I would get just a plain flavor. Maple or black pepper will alter the flavor.
I used white wine vinegar and really can’t promise the same results if you use another flavor.
Tabasco Jalapeno Pepper Jelly is great in this recipe. In stores, it is usually in the ethnic section of the grocery along with the Mexican and Chinese foods (I know, that’s so random!) or it’s with the jams and jellies (where it totally should be!) If you can’t find it you can order it at my Amazon store.
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- 8 slices good quality thick cute bacon (about 1/2 pound. I used Wright's)
- 1 cup onion sliced thin
- 1 clove garlic
- 2 tablespoon white wine vinegar
- 1/2 teaspoon brown sugar
- 1/3 cup Jalapeno Pepper Jelly
- Cook bacon in a large skillet over medium heat until crispy.
- Remove with a slotted spoon to drain. I like to let the bacon drain on paper towels.
- Add the onions to the same pan and saute until tender, about 5 to 6 minutes. Stir often so the onions will cook evenly.
- Add the garlic in with the onions and cook 1 to 2 minutes. Remove from skillet.
- Add the vinegar and deglaze the pan, scraping the bits off the bottom of the pan.
- Reduce heat to low and add the brown sugar and jalapeno pepper jelly to the pan. Simmer until it thickens, about 5 minutes.
- Add onion, garlic and bacon back into the pan and heat through.
- Great servd on toast, as a spread for sandwiches and wraps,
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eva N says
Hello. What can I use instead of Jalapeno Pepper Jelly, which does not exist in Sweden? Grateful for answers. Regards Eva
Here’s a recipe for homemade pepper jelly that will be similar: http://thehungrymomma.blogspot.com/2010/11/pepper-jelly.html
Or use 1/4 cup apple jelly with 1/2 tablespoon minced pickled jalapenos in place of the pepper jelly
This sounds amazing! What kind of onion do you use? White, yellow, or red??
HI Kathy, I used a sweet onion. Texas sweet or Vidalia, I really like Vidalia best.
Paula!!! Thank you for the quick response! Planning to buy the ingredients to make this, today!! 🙂
Sorry to keep bothering you Paula. But, I looked for jalapeno jelly today. Couldn’t find it. I did a search online, and was wondering if the (Tabasco) one you used is green? Or is it red?
Wonder if you can actually preserve this like regular jam, so that it can be given as gifts, without refrigeration. looks great, can’t wait to try it.
With it being a meat and not dried, I was afraid to not refrigerate it even if sealed with traditional canning methods.
Tammi D. says
Hello! I’m excited to try this, but had a question for you to answer. I’m sure it will not stick around long enough to worry about, but how long will it last being refrigerated?
Tammi D. says
Sorry! I found the answer I was looking for as I scrolled back through the comments!
I”m sorry, I’ve been traveling and just getting caught up with these. I’m glad you got the answer.
What is the answer to how long will it keep in the refrigerator? I don’t see it comments.
Hello, My BF lives bacon I would love to do this for him, problem, we don’t have nor I have ever seen anywhere here the Jalapeño jello, what can I use instead? Here is South Africa they don’t sell it.
the jalapeno jelly is such a major part of this recipe, you really can’t get that flavor from anything else that I can think of. I don’t know if you can get the ingredients for the pepper jelly and make it but that may be an option. This recipe sounds close to the packaged pepper jelly I used. http://www.epicurious.com/recipes/food/views/spicy-red-pepper-jelly-236699
I made this tonight and found it a little greasy. I left the grease in the pan after frying the bacon (was that correct?) Also, it didn’t really thicken (maybe because of the grease). Please help!
I had 1 to 2 tablespoon of grease in the pan from my bacon, that could have been it. It’s so hard to tell some bacon has a lot more fat than other. With that being said, the jam is a little greasy.
Great recipe! How long will this last for in the fridge?
I swear I thought I had that in there, a week in fridge, but it won’t last that long. 🙂
donna Pyper says
Andrea, I am not a fan of any kind of peppers. A friend gave me a recipe for green pepper jam after I tasted it. I made some. Once in a while I take an 8oz. jar of jam and first beater an 8oz. cream cheese, then add the jam. Beater to mix the two. Actually very good. Oh yeah, if you make the jam instead of buying, I was given the hint to clean the peppers and cut some and put in a blender with some water. Very easy.
Can u something other then jalapeno pepper jelly
I have only tried it with pepper jelly. Anything else even another type/flavor jelly would change the flavor
When I first read the title Bacon Jam I was pretty confused. I’ve never seen something like this before! But it looks incredible! You’ve caught my interest. I think I’ll have to give this one a try. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Jules @ WolfItDown says
Oh no you didn’t! *jawdrop*
This looks absolutely amazing, and I can only imagine the flavour of it, yum! I have made chutneys before, which are sort of like more savoury jams, which I love! This looks fantastic 😀 Love the cutlery as well, so pretty! x
Thalia @ butter and brioche says
this looks AMAZING. never thought of making a bacon jam before… mine does = blown!
Carol at Wild Goose Tea says
I’m game! I do love bacon. I can see this with cream cheese and crackers for example. It would be a very unique
amanda @ fake ginger says
I want this. So much.
lol, thanks, Amanda. It’s too good.
Joyce Gillis says
Hmmm, not sure if I’d have the courage to try this, but I did just finish a second helping of your Spinach Artichoke Chicken Pasta Bake and my goooodness! What a keeper of a recipe! Thank you so much! Easy, and uses ingredients you usually have in stock! Thank you!
Joyce, I probably wouldn’t have made this if it hadn’t been for use having Bacon Month. But, it’s so good and versatile, I found myself wanting to put it in everything. My jeans can’t take making it too often, but I think I’ll make it for game watching this fall. I’m glad you reminded me of that casserole, I think I’ll make it for dinner. Today is the boys first day back in school, I need something quick.
Becca from It's Yummi! says
Ohmigerd, your bacon jam could give my bacon relish a run for its money! YUM!
Julie @White Lights on Wednesday says
Bacon Jam is one of my most favorite things in the world Paula! I’m so glad you brought this out first for Bacon Month!!
omg, I want to put it on EVERYTHING!!!
Cindy Eikenberg says
I am SOOO making this, Paula – hubby will do backflips over this! Wow, love this! Pinning, of course! Thanks for sharing and have a fabulous Monday!
Thanks Cindy! How’s work?
wow! I totally want to make this! Thank you Paula! I can always count on you for something unique and delicious!
Danni, you’re the best, I miss chatting. Been keeping up with your remodel though!
Matt Robinson says
My mind is completely blown by this, what an awesome idea!!!
You’ll want to put it on and in everything you make and have to run extra miles because of it 🙂