Bacon Onion Jam

A rich, savory-sweet jam made with crispy bacon, slow-cooked onions, balsamic, and brown sugar.

Why You'll Love Bacon Onion Jam

The bacon renders and crisps first, then the onions cook low and slow with mustard seed, brown sugar, and balsamic for about an hour and a half until deeply caramelized and jammy. It's good on burgers, toast, or a fried egg.

Tips and Tricks

• Use thick-cut bacon for maximum texture and depth of flavor.
• Let it go low and slow-don't rush the caramelization process.
• Add a splash of water during the last simmer if the jam dries out before it thickens.
• Taste at the end and balance with a pinch of sugar or extra vinegar if needed.
• Store in small jars and refrigerate-this jam keeps well for weeks.

Variations

• Swap balsamic for apple cider vinegar for a brighter, fruitier note.
• Add a pinch of chili flakes or cayenne for heat.
• Mix in a little maple syrup or bourbon at the end for a deeper twist.

Substitutions

• Use red onions for a sweeter and more colorful jam.
• Replace dark brown sugar with maple syrup or honey if needed.
• Vegetarian? Sub mushrooms for the bacon and olive oil for the fat-it's not the same, but it's still good.

Best Served With

• Cheeseburgers or sliders
• Grilled cheese or paninis
• Charcuterie boards and crostini
• Scrambled eggs or omelets

How to Store Leftovers

• Transfer the jam to an airtight jar or container and refrigerate for up to 2 weeks. For longer storage, freeze in small portions and thaw as needed. Reheat gently before serving for the best texture.

Common Questions

Bacon Onion Jam

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A rich, savory-sweet jam made with crispy bacon, slow-cooked onions, balsamic, and brown sugar.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 2 cups

Course: Dressing/Condiment, Garnish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 lb bacon diced
• 4 onions peeled and diced, white or Spanish
• 2 teaspoon mustard seed
• 2 tablespoon dark brown sugar
• ¼ cup balsamic vinegar
• kosher salt and freshly ground black pepper to taste
• ¼ cup water plus more as needed

Equipment

• Dutch oven or heavy-bottomed pot
• Jar or container for storage
• Chef's knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Heat a Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat is rendered and the bacon begins to crisp, about 15 minutes.
2. Drain all but 1 tablespoon of bacon fat from the pot.
3. Add onions, mustard seed, brown sugar, balsamic vinegar, and ¼ cup water. Stir to combine.
4. Cover the pot and reduce heat to medium-low. Cook undisturbed for 20 minutes.
5. Remove the lid, partially cover the pot, and continue cooking for about 1 hour, stirring every 10-15 minutes.
6. If needed, add a bit more water and continue cooking until the onions are deeply caramelized and the mixture is thick and jammy.
7. Season to taste with salt and freshly ground black pepper. Let cool slightly before transferring to a jar or airtight container.

Notes

Storage: Keeps in an airtight jar in the fridge for up to 2 weeks thanks to the sugar and vinegar. Warm it slightly before serving if it's gone stiff and cold straight from the fridge.

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