Bacon Jam
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 2 pounds thick sliced bacon, cut crosswise into strips
  • 3 Tablespoons reserved bacon fat
  • 2 large yellow onions, sliced thinly
  • 4 garlic cloves, smashed and peeled
  • ⅓ cup apple cider vinegar
  • ⅓ cup + 1 Tablespoon dark brown sugar, lightly packed
  • ⅓ cup pure maple syrup
  • 1 cup brewed coffee
  • 3 dashes dried chili pepper seasoning
  • 1 dash ground cloves
  1. Place the sliced bacon into a large enameled Dutch/French oven (or 2 cast iron skillets) and cook over medium-high heat, stirring frequently, until fat is rendered and bacon strips are crispy. (The fat will get real foamy right around the time this happens.)
  2. Using a slotted spoon, remove the bacon to a paper towel-lined plate and pour the bacon fat into a jar with a tight-fitting lid to store in the refrigerator for later use. Reserve 3 Tablespoons of the fat for this recipe.
  3. Add the 3 Tablespoons bacon fat, onions, and garlic to the Dutch/French oven and cook over medium to medium-high heat, stirring frequently, until the onions are translucent (about 7 minutes).
  4. Add the vinegar, brown sugar, maple syrup, coffee, chili pepper, and cloves, cooking over medium heat until it starts boiling. Boil for 2 minutes, then add the bacon back into the pot.
  5. Cook over medium to medium-low heat, simmering the mixture and stirring from time to time to make sure there's nothing sticking to the bottom of the pot.
  6. Simmer until the liquid has thickened considerably and the onions are just starting to melt. This could take a few hours, but for me, it only took about an hour.
  7. Turn off the heat and let cool a bit in the pot, then transfer to your food processor fitted with the blade. Pulse until mixture reaches desired consistency. Store in glass jars with tightly fitting caps in for up to 4 weeks in the refrigerator, or up to 6 months in the freezer.
You'll fill 3 8-ounce wide mouth mason jars with these proportions, but feel free to adjust to how much you need.
Recipe by Poet in the Pantry at