Bacon Onion Jam is a delicious, sweet and savory condiment that is going to blow your mind. Smoky bacon, red onions, sugar and vinegar are cooked down to create a thick, caramelized jam that is delicious on crackers, sandwiches, brie and more.
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**This post has been updated since its orginal posting date in 2017. Photos and text have been updated. Recipe has been tweaked a bit to improve to make it easier to prepare.
Once you try this Bacon Onion Jam, you will never need another condiment in your life. Well, except for ranch #midwest.
It’s the perfect combination of sweet, smoky and tangy. Plus, it’s good on practically everything.
Ingredients for Bacon Onion Jam
How to Make Bacon Onion Jam
Making homemade fruit jams can be a little intimidating with the pectin and all that but no need to worry here. This jam thickens on its own as it bubbles and caramelizes.
Start by dicing the bacon into small pieces. Heat a skillet over medium heat and cook the bacon until crisp.
While the bacon is cooking, dice the red onion. You’ll want about 1/4-inch dice on the onion so that it’s small enough to become super tender and caramelized while still providing texture.
This takes a little while by hand since the recipe calls for 3 large onions. You can cut your prep time by using this super cool onion chopper. I love it.
Remove the crispy bacon from the skillet to a paper towel lined plate. You’ll need 2 tablespoons of bacon grease in the pan for cooking the onions.
Remove any excess. If you don’t have enough, add a little olive oil.
Add the onions to the skillet, stir to coat in bacon grease and cook for 5 minutes. Sprinkle with salt and pepper and cook another 15 minutes, stirring often.
Let the Magic Happen
Reduce the heat to low and sprinkle the sugar over the bacon onion mixture. Allow it to cook, without stirring, for 5 minutes. This is the start of the caramelization process.
The sugar will melt during this time. Now bump the temperature up to medium-high heat and continue cooking for 3 to 5 minutes, again without stirring.
Once an amber, caramel-y color forms, stir in both the vinegars. Be sure to watch it closely during that time as the sugar can burn quickly.
Now simmer the bacon onion jam until it reaches a thick, jam-like consistency. This will take up to 10 minutes.
How to Store Bacon Onion Jam
You can eat the jam right away or store it in the refrigerator.
Once it’s cooled, place it in an airtight conatiner and place in the fridge. I usually use mason jars. You can write on the top with a dry erase marker so you know the contents.
Because it’s not canned and doesnt’ contain preservatives, it’s best to use this within a week.
How to Use Bacon Onion Jam
There are SO many ways to use this delicious jam.
The first way I used it was on a burger. To be specific, these Gouda Burgers. A juicy burger on an english muffin bun, smoky gouda and a big slather of bacon onion jam. Doesn’t get much better.
It would be spectacular on your morning toast or eggs. Sandwiched between your grilled cheese. Spread atop brie before wrapping it in phyllo and baking it.
I also love it on this simple appetizer. Top your favorite cracker with a slice of super shard cheddar then dollop with a bit of bacon onion jam.
So easy and delicious. You could also make it with blue cheese crumbles.
It’s also amazing slathered on a hot steak fresh off the grill.
Let me know in the comments how you are using your batch.
More Homemade Condiments to Try:
Bacon Onion Jam
- 8 slices bacon, cut into 1/4-inch pieces
- 3 large red onions, cut into 1/4-inch dice
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 cup granulated sugar
- 1/2 cup red wine vinegar
- 1/4 cup balsamic vinegar
- Heat a large skillet over medium heat. Add bacon and cook until crisp. You need 2 tablespoons of fat in the pan. If there is not enough bacon grease, add olive oil until the required amount is reached. Add onions and cook for 5 minutes, stirring occasionally. Add the salt and pepper and cook another 15 minutes, stirring occasionally.
- Reduce temperature to low. Sprinkle the sugar in a thin layer over the bacon onion mixture and let it melt without stirring, 4 to 5 minutes. Once melted, increase the temperature to medium-high and cook, again without stirring, until an amber caramel forms, 3 to 5 minutes. Watch it closely so it doesn't burn. Once caramelized, stir in the red wine and balsamic vinegars. Cook another 5 minutes, stirring often, until a jam consistency is reached.
- Remove from heat and allow to cool for 10 minutes. Place in airtight jars and refrigerate until ready to use for up to a week.