Chatelaine Kitchen

Sweet and salty homemade bacon jam recipe

The Chatelaine Kitchen's mission this week is to turn a bad news story into a delicious recipe. We made bacon jam!
Bacon jam Bacon Jam
Photo by Kristen Eppich

Luckily for most of us, the majority of our kitchen disasters don't make national news. Unfortunately, this was not the case for our good friend bacon jam, who had a rough week at the CNE. The Chatelaine Kitchen's mission is to turn a bad news story into a delicious recipe! If you like salty, sweet, and tangy with a hint of spice, let's face it, you're already sold on the notion of this sumptuous bacon spread.

Aside from eating it by the spoonful, bacon jam pairs well with a cheese (especially smoky ones) and some good crusty bread. The salty-sweet combo also makes it an ideal accompaniment to bitter greens such as radicchio and frisée. Spread it on a grilled cheese and you will not be disappointed. Same goes for a juicy burger. And needless to say, it should be a Sunday morning brunch staple. Sold yet? Here's the easy recipe, give it a try:

Bacon Jam

Prep:10 min Total: 1 hr 30 min


  • 1 lb smoked bacon (the better the better)
  • 2 cups sliced onions
  • 3 garlic cloves, quartered
  • 1/2 tsp chili flakes
  • 3/4 cup strong coffee
  • 1/4 cup cider vinegar
  • 1/4 cup balsamic vinegar
  • 1/3 cup maple syrup
  • 1/3 cup brown sugar
  • 1 1x2-inch slice orange rind, all white (pith) removed


  • SLICE bacon crosswise into 1/2 inch pieces. Heat a heavy-bottomed pot over medium. Add bacon and cook, stirring occasionally until the fat has rendered, the bacon is golden and just beginning to crisp up, about 15 minutes. Spoon bacon from fat using a slotted spoon and transfer to a paper towel-lined plate. Pour bacon fat into a heatproof bowl and reserve.
  • RETURN pot to stove. Add 1 tbsp bacon fat, then onions and garlic. Cook, stirring occaisionally until onions have softened, about 6 minutes. Add chili flakes and cook for 2 more minutes. Return bacon to pan. Add coffee, vinegars, syrup, sugar and orange rind. Bring to a boil. Reduce heat to low and simmer, stirring often until most of the liquid has evaporated and the remaining liquid is syrup, 1 hour to 1 hour 15 min. Remove from heat and let cool slightly. Remove orange rind from jam and discard.
  • PULSE jam in a food processor until smooth, but not puréed. Chill overnight.
  • REMOVE any bacon fat that has solidified on top of the jam. Store in the fridge for up to 1 week.

Originally published August, 30th 2013.


Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.