Mmm... Bacon

Sweet and salty, bacon jam is the best thing to happen to food since bacon!
Bacon jam
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How to make bacon jam

Have you been saying you're not getting enough bacon in your life? Are you still looking for a "go with anything" condiment that really will go with anything? Are you ready for bacon jam?

Sure, it sounds crazy. When most people hear "jam," they think about toast or biscuits covered in a rich lather of sweet fruit spread, but jam can be so much more. For instance, this bacon jam is still a sweet spread, but it's salty, meaty and just a little bit spicy to go along with the sweetness you expect from a jam. Even better, it goes on the normal toast and biscuits like real jam, and it even works with fish, chicken, steaks, vegetables and just about everything else, too!

Ready to make it? Here's how!

Bacon jam recipe

Yields about 1 cup


  • 2 tablespoons canola oil
  • 16 strips bacon
  • 1 cup apple juice
  • 1-1/2 cups white sugar
  • 1/2 cup raisins, roughly chopped
  • 1 tablespoon black pepper
  • 1 tablespoon espresso powder


  1. Pour oil into a skillet and heat over medium-high heat. Once hot, add the bacon and slowly cook out the fat.
  2. Once the bacon has cooked for about 10 minutes, drain the grease and remove the bacon.
  3. Finely chop the bacon and add it back to the skillet with the apple juice, sugar and raisins.
  4. Bring the juice to a boil, then add the black pepper and espresso powder.
  5. Stir to incorporate and remove the jam from the stove.
  6. Add as much or as little bacon grease for flavor as you want and chill.
  7. Serve when cold.

More bacon?

Bacon and Brussels sprout hash
Bacon and chile pepper infused vodka
Bacon bar bread


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Comments on "How to make bacon jam"

Barron May 21, 2013 | 11:46 AM

I made this recipe and others. This is a good one! I also make a tomato jam. Two slices of bread, slather one slice with bacon jam, the other with tomato jam, put lettuce in between the two and there you have it. One fantastic BLT! Add avocado and onions or.....well, you get the idea!

Katie October 07, 2012 | 5:04 PM

This seems interesting. I definitely think my husband would LOVE this. I'd score bonus points for making this, for sure. I could see it being good on meats or veggies but not really on bread, personally.

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