Every time I make this caramelized onion and bacon jam, I’m reminded that some of the most irresistible recipes start with the simplest ingredients. I recently served it to my in-laws, and they could not stop talking about how good it was. As a nutrition coach, I love recipes like this because they bring so much satisfaction in small portions—meaning you get big flavour without needing a lot.
This caramelized onion jam recipe is deeply savoury, slightly sweet, and beautifully balanced. It transforms everyday ingredients; bacon, onions, vinegar, and a little maple syrup into something rich and jammy that elevates even the most basic dishes. Whether you want to add it to a christmas appetizer board, fold it into brussels sprouts with bacon jam, or spread it on a bacon jam grilled cheese, this recipe is endlessly versatile and ridiculously delicious.
Ingredients
- 200 g thick-cut bacon, diced
Sub: turkey bacon for a leaner version; vegan bacon for plant-based. - 1 medium yellow onion, thinly sliced
Sub: red onion for a milder sweetness; shallots for a more delicate flavour. - 1 garlic clove, minced
Sub: ½ tsp garlic powder. - 2 tbsp brown sugar
Sub: coconut sugar or maple sugar. - 2 tbsp apple cider vinegar
Sub: balsamic vinegar for a richer, darker jam. - 2 tbsp strong brewed coffee
Sub: water for a milder flavour; add 1 tsp Worcestershire for extra depth. - 1 tbsp maple syrup
Sub: honey or date syrup. - ¼ tsp smoked paprika (optional)
Sub: chipotle powder for smoky heat. - â…› tsp chilli flakes
Sub: adjust to taste or omit entirely. - Black pepper, to taste
Method
1. Cook the bacon
Add diced bacon to a skillet over medium heat and cook for 10–12 minutes until browned and crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pan.
Coach tip: Removing most of the fat keeps the jam rich without becoming greasy.
2. Caramelize the onions
Add sliced onions to the pan and cook over medium-low heat for 15–20 minutes, stirring occasionally, until soft, golden, and caramelised. Add garlic and cook 1–2 minutes more.
Coach tip: Low and slow cooking is key to unlocking the onions’ natural sweetness.
3. Combine and simmer
Return the bacon to the pan. Add brown sugar, apple cider vinegar, coffee, maple syrup, smoked paprika, chilli flakes, and black pepper. Stir to combine and simmer on low for 25–30 minutes, stirring occasionally, until thick and jammy.
Coach tip: If the mixture dries too quickly, add 1–2 tablespoons of water.
4. Finish and store
Taste and adjust—more vinegar for tang, more maple for sweetness. Transfer to a jar once slightly cooled. Store in the fridge up to 3 weeks.
Coach tip: Flavours deepen after 24 hours, so it’s even better the next day.
Tips & Variations
- Cook the onions slowly so they caramelise properly, not scorch.
- Don’t skip the vinegar—it balances the sweetness and makes the jam vibrant.
- Let it cool before storing so it thickens properly.
- Maple bacon onion jam:Â Increase maple to 2 tablespoons.
- Bacon chilli jam:Â Add extra chilli flakes and a pinch of cayenne.
- Bacon chutney:Â Add chopped tomatoes for a tangier, chutney-style finish.
- Tomato bacon jam: Stir in ¼ cup chopped tomatoes during simmering.
- Whiskey bacon jam:Â Add 1 tablespoon whiskey when simmering.
- Bacon jam brussels sprouts:Â Toss warm jam through roasted sprouts for a holiday side.
FAQ
How can I use this bacon jam?
It’s amazing on burgers, cheese boards, sandwiches, roasted vegetables, and holiday appetisers.
What recipes for bacon jam pair well with this?
Try it on a bacon jam burger, stirred into mashed potatoes, on toast with goat cheese, or spooned onto baked brie.
Can I use this for a christmas appetizer board?
Yes, it’s one of the easiest ways to elevate a festive platter.
Can I make a bacon jam grilled cheese?
Absolutely, it melts beautifully between layers of cheese.
Is this similar to Gordon Ramsay bacon jam?
The flavour profile is similar, but this version uses simple pantry ingredients and no reduction sauces.
Can I use this for bacon jam brussels sprouts?
Yes, mix a spoonful into freshly roasted sprouts.
Is this suitable for bacon jam recipe canning?
Bacon products are unsafe for canning at home. Store in the fridge or freezer only.
Storage, Serving, and Reheating
- Storage:Â Keep in an airtight jar for up to 3 weeks in the refrigerator.
- Freezing:Â Freeze up to 3 months. Thaw overnight before using.
- Reheating: Warm gently on the stovetop or microwave for 10–15 seconds to loosen.
- Serving:Â Perfect with cheese, charcuterie, burgers, roasted vegetables, or spread inside breakfast sandwiches.
Some Useful products I have found for this recipe:
I got this Toxin Free Pan from Our Place and I am never looking back, the always pan is designed for healthy, happy cooking in every way. Featuring Thermakind, non-toxic ultra-slippery ceramic nonstick coating made without PFAS.
Caramelized Onion and Bacon Jam
Every time I make this caramelized onion and bacon jam, I’m reminded that some of the most irresistible recipes start with the simplest ingredients. I recently served it to my in-laws, and they could not stop talking about how good it was. As a nutrition coach, I love recipes like this because they bring so much satisfaction in small portions—meaning you get big flavour without needing a lot.
This caramelized onion jam recipe is deeply savoury, slightly sweet, and beautifully balanced. It transforms everyday ingredients—bacon, onions, vinegar, and a little maple—into something rich and jammy that elevates even the most basic dishes. Whether you want to add it to a christmas appetizer board, fold it into brussels sprouts with bacon jam, or spread it on a bacon jam grilled cheese, this recipe is endlessly versatile and ridiculously
Ingredients
Instructions
-
Cook the bacon Add diced bacon to a skillet over medium heat and cook for 10–12 minutes until browned and crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the pan. Coach tip: Removing most of the fat keeps the jam rich without becoming greasy.
-
 Caramelize the onions Add sliced onions to the pan and cook over medium-low heat for 15–20 minutes, stirring occasionally, until soft, golden, and caramelised. Add garlic and cook 1–2 minutes more. Coach tip: Low and slow cooking is key to unlocking the onions’ natural sweetness.
-
Combine and simmer Return the bacon to the pan. Add brown sugar, apple cider vinegar, coffee, maple syrup, smoked paprika, chilli flakes, and black pepper. Stir to combine and simmer on low for 25–30 minutes, stirring occasionally, until thick and jammy. Coach tip: If the mixture dries too quickly, add 1–2 tablespoons of water.
-
Finish and store Taste and adjust—more vinegar for tang, more maple for sweetness. Transfer to a jar once slightly cooled. Store in the fridge up to 3 weeks. Coach tip: Flavours deepen after 24 hours, so it’s even better the next day.
Nutrition Facts
Nutrition Facts
Servings: 15 ServingCalories:70kcalTotal Fat:5gSodium:140mgTotal Carbohydrate:4gDietary Fiber: 0gSugars: 3gProtein:2g
Note
- Cook the onions slowly so they caramelise properly, not scorch.
- Don’t skip the vinegar—it balances the sweetness and makes the jam vibrant.
- Let it cool before storing so it thickens properly.
- Maple bacon onion jam: Increase maple to 2 tablespoons.
- Bacon chilli jam: Add extra chilli flakes and a pinch of cayenne.
- Bacon chutney: Add chopped tomatoes for a tangier, chutney-style finish.
- Tomato bacon jam: Stir in ¼ cup chopped tomatoes during simmering.
- Whiskey bacon jam: Add 1 tablespoon whiskey when simmering.
- Bacon jam brussels sprouts: Toss warm jam through roasted sprouts for a holiday side.
