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A glass jar with an orange lid, viewed from above, labeled Bacon Onion Jam on a white sticker. The jar appears sealed and is sitting on a light-colored surface.

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
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 2 cups
Course: Dressing/Condiment, Garnish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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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