Sweet & Savoury Bacon Jam

July 22, 2026

If there is a secret weapon in the culinary world, it’s bacon jam. By slowly rendering thick-cut bacon and simmering it down with caramelised onions, maple syrup, and a splash of brewed coffee, you create a deeply complex, spreadable flavour bomb.

It’s rich, sticky, and strikes the perfect balance between savoury and sweet. Smear it on a smashed burger, layer it into a gourmet grilled cheese, or just serve it over warm brie with crackers - there is no wrong way to eat this.

Servings: 24 tbsps

Ingredients:

450-500g Economy Bacon, sliced into 1/2-inch thick pieces
2 large Yellow Onions, finely diced
2 medium Shallots, finely chopped
4 Garlic Cloves, minced
1/2 cup Dark Brown Sugar, packed
1/4 cup Pure Maple Syrup
1/3 cup Apple Cider Vinegar
1/2 cup Strong Brewed Coffee

Hot Tip: Want to add a kick to your jam recipe?
Add 1/4 tsp Cayenne Pepper

Method:

Render the Bacon:
Take your time to ensure maximum crispiness.
Add the chopped bacon to a large, cold skillet or Dutch oven. Turn the heat to medium and cook slowly until the fat renders and the bacon is crispy (about 15-20 minutes). Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate.
Sauté the Aromatics:
Drain the fat first.
Drain all but 2 tablespoons of the bacon fat from the skillet. Add the diced onions and shallots, cooking over medium heat until deeply caramelized and jammy (about 15 minutes). Add the minced garlic and cook for 1 more minute until fragrant.
Deglaze and Simmer:
Building the sweet and tangy glaze.
Pour in the apple cider vinegar, scraping up any browned bits from the bottom of the pan. Stir in the brown sugar, maple syrup, brewed coffee, and the cooked bacon. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered until the liquid reduces into a thick, syrupy glaze (about 30-40 minutes).
Pulse to Perfection:
Cool slightly before blending.
Remove the skillet from the heat and let it cool for 10 minutes. Transfer the mixture to a food processor and pulse 5 to 7 times. You want a chunky, spreadable consistency, not a smooth purée. Store in an airtight jar in the fridge for up to two weeks.