If there is one condiment that I describe as extra, but in all the best ways, it is this homemade Maple Bacon Jam. This easy bacon jam combines crispy bacon, slowly caramelized shallots, garlic, fresh thyme, pure maple syrup, dark brown sugar, and apple cider vinegar for a sweet, savory, smoky, and slightly tangy spread that is incredibly hard to resist.
The combination of salty bacon and sweet maple syrup gives this bacon jam plenty of flavor, while caramelized shallots add a rich, almost buttery sweetness. Apple cider vinegar brings just enough acidity to balance everything out, keeping the jam from tasting overly sweet or heavy. Fresh thyme adds a subtle savory note that ties it all together.
And while bacon jam is especially delicious spooned over a juicy cheeseburger or piled onto sliders, don’t stop there. Try it on a grilled cheese, breakfast sandwich, crostini, baked potato, or alongside your favorite cheeses. Basically, if you can think of something that would taste better with bacon, this is probably the answer.
The best part? It is so easy to make. Cook the bacon, slowly caramelize the shallots, add the remaining ingredients, and let everything simmer together until thick and glossy. As the bacon jam cools, it thickens into the perfect spreadable consistency.
This Maple Bacon Jam is one of those recipes that feels a little fancy but is actually incredibly simple to make. Make a batch for your next burger night, holiday appetizer spread, brunch, or anytime you want a condiment that makes people ask, “What is on this?!”
Why you’ll love this recipe!
What ingredients do I need?
- Bacon: Use your favorite bacon here. Thick-cut bacon will give you a meatier, more substantial texture, while regular-cut bacon creates smaller pieces that are easy to scoop onto burgers and sliders. Whichever you use, chop it into small pieces rather than mincing it.
- Shallots: Shallots bring sweetness and a mild onion flavor to the bacon jam. Slowly cooking them over low heat allows them to soften and caramelize, adding incredible depth.
- Garlic: Two cloves of minced garlic add a savory layer without overpowering the bacon and maple flavors.
- Fresh Thyme: Fresh thyme adds an earthy, savory note that works beautifully with both bacon and maple syrup. You’ll remove the stems before serving.
- Dark Brown Sugar: Dark brown sugar adds sweetness and a deeper molasses flavor than granulated sugar, which works especially well with the smoky bacon.
- Pure Maple Syrup: Pure maple syrup gives this bacon jam its signature maple flavor and complements the salty bacon beautifully. I recommend pure maple syrup rather than pancake syrup for the best flavor.
- Apple Cider Vinegar: This is an important ingredient! The acidity from apple cider vinegar cuts through the richness of the bacon and balances the sweetness from the maple syrup and brown sugar.
- Bacon Fat: A tablespoon of the reserved bacon fat helps the shallots caramelize and adds even more bacon flavor to the jam.
- Kosher Salt: Just a small pinch helps bring all of the flavors together. Since bacon already contains salt, you don’t need much.
Recipe Variations
- Spicy Maple Bacon Jam: Add a pinch of crushed red pepper flakes or a little cayenne pepper when adding the brown sugar, maple syrup, and vinegar. Start with a very small amount, you can always add more heat if you want.
- Jalapeño Bacon Jam: Add 1-2 tsp of diced jalapeños when adding in the shallots and garlic for added heat. Adjust the amount used based on preference. Remember, the spiciest part of a jalapeño is the white inner membrane, known as the pith, rather than the seeds. So if you want more heat, keep more pith, less heat, remove more pith.
- Bourbon Bacon Jam: For a deeper, more complex flavor, add a small splash of bourbon along with the maple syrup and vinegar. The additional liquid will need to cook down with the jam.
- Coffee Bacon Jam: A small amount of strongly brewed coffee or espresso can add a rich, slightly bitter note that pairs surprisingly well with bacon, maple, and brown sugar.
- Balsamic Bacon Jam: Swap some or all of the apple cider vinegar for balsamic vinegar for a deeper, slightly sweeter flavor.
- Brown Sugar Bacon Jam: Prefer a more traditional bacon jam? You can increase the brown sugar slightly and reduce the maple syrup for a more caramelized brown sugar flavor.
Pro Tips
- Chop the bacon small, but don’t mince it. You want the pieces small enough to easily scoop, but still large enough to give the finished jam some texture.
- Don’t rush cooking the shallots and garlic. This is one of the most important steps. Keep the heat low and give them time to soften and caramelize. If the pan gets too hot, they can brown before they have a chance to become properly tender and sweet.
- Don’t skip the vinegar. It might seem like a small amount, but the apple cider vinegar is what keeps the bacon jam from becoming overwhelmingly rich and sweet.
- Keep the simmer gentle. A low to medium-low simmer gives the flavors time to come together and allows the liquid to reduce without scorching the sugars.
- Don’t cook it until it’s completely dry. The bacon jam will look somewhat loose while it’s hot. That’s exactly what you want. It will thicken significantly as it cools.
- Taste the jam before adding more salt. Bacon can vary quite a bit in saltiness, so wait until the jam has cooked down before deciding whether it needs additional salt.
- Remove the thyme stems before serving. The leaves will fall off during cooking, while the woody stems can easily be removed once the jam is finished.
- Puree just a portion of the jam. I like to use an immersion blender to puree about ⅓ of the finished bacon jam, then stir it back into the remaining chunky portion. This creates a thicker, more cohesive spread while still leaving plenty of bacon and shallot pieces for texture.
- Don’t over-blend it though. The goal isn’t a completely smooth bacon spread. Blend only the ⅓ portion until it’s somewhat smooth, then mix it back into the chunky jam.
- No immersion blender? No problem. You can transfer about ⅓ of the bacon jam to strong, yet small food processor or blender and pulse it a few times before stirring it back in. Be careful when transferring hot ingredients to a blender, and allow the mixture to cool slightly first.
- For burgers and sliders, let it cool slightly first. Warm bacon jam is delicious, but slightly cooled bacon jam is easier to spread and stays put on your burger instead of running everywhere.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Bacon: Regular-cut or thick-cut bacon can both work. Keep in mind that thick-cut bacon may create a chunkier bacon jam.
- Shallots: You can substitute finely diced sweet or yellow onion if needed. The flavor will be a little more pronounced, but it will still work.
- Dark Brown Sugar: Light brown sugar can be substituted for dark brown sugar. The finished jam will have a slightly less pronounced molasses flavor.
- Pure Maple Syrup: If you don’t have maple syrup, honey can be used, although it will change the flavor profile and the finished bacon jam will no longer have that classic maple flavor.
- Apple Cider Vinegar: Apple cider vinegar is my preference here, but white distilled vinegar can work in a pinch. Avoid strongly flavored vinegars that could overpower the bacon and maple.
- Fresh Thyme: Dried thyme can be used if necessary, although I prefer fresh thyme for this recipe.
Dietary Substitutions
- Gluten-Free: This recipe is naturally gluten-free as written. If serving it to someone with celiac disease or a gluten intolerance, check the labels on your bacon and other packaged ingredients to ensure they are appropriate for your needs.
- Dairy-Free: The bacon jam itself is dairy-free as written. Just be mindful of what you serve it with if you’re using it as part of another recipe.
- Low-Carb: This recipe contains brown sugar and maple syrup, so it is not a low-carb bacon jam as written. I wouldn’t recommend simply swapping the sweeteners without testing the recipe, since the sugars contribute to both flavor and the consistency of the finished jam.
Leftovers and Storage
- Refrigerator: Allow the bacon jam to cool before transferring it to an airtight container. Store it in the refrigerator for up to 1 week. Because this recipe contains cooked bacon, it’s important to keep it refrigerated rather than storing it at room temperature.
- How to Reheat Bacon Jam: Bacon jam can be served cold, at room temperature, or warm. To warm it, heat gently in the microwave or in a small saucepan over low heat. If it has become very thick in the refrigerator, a tiny splash of water can help loosen it.
- How to Use Leftover Bacon Jam: Leftover bacon jam is basically an invitation to get creative.
- Try it on: Cheeseburgers, Bacon cheeseburger sliders, grilled cheese, breakfast sandwiches, crackers with cheese, baked potatoes, roasted vegetables, deviled eggs, avocado toast, toast or biscuits
But, I Still Have A Few Questions…
What is bacon jam?
Bacon jam is a savory-sweet condiment made by slowly cooking bacon with ingredients such as onions or shallots, sugar, and vinegar until the mixture becomes thick and spreadable. This version adds maple syrup, garlic, and fresh thyme for extra flavor.
What does bacon jam taste like?
Bacon jam is rich, savory, sweet, smoky, and slightly tangy. The maple syrup and brown sugar provide sweetness, while apple cider vinegar adds acidity to balance the richness of the bacon.
Can I make bacon jam ahead of time?
Yes! Bacon jam is a great make-ahead condiment. Once cooled, store it in an airtight container in the refrigerator and reheat gently when you’re ready to serve it warm.
Why is my bacon jam too runny?
It may simply need more time to reduce, or it may still be warm. Bacon jam thickens as it cools, so allow it to cool before deciding that it needs additional cooking.
Why is my bacon jam too thick?
If the bacon jam becomes thicker than you’d like, gently warm it and stir in a very small amount of water until it reaches your preferred consistency.
Why do you puree part of the bacon jam?
Pureeing about one-third of the bacon jam creates a thicker, more cohesive texture that is easier to spread, while leaving the remaining portion chunky gives you those delicious pieces of bacon and caramelized shallot.
Do I have to puree the bacon jam?
No, you don’t have to. You can absolutely leave the bacon jam completely chunky if that’s your preference. I personally like partially pureeing it because it gives the finished jam a better spreadable consistency.
Can I use an immersion blender for bacon jam?
Yes! An immersion blender is an easy way to puree a portion of the bacon jam directly in the pan. I recommend blending only about one-third so you maintain plenty of texture.
What can I use if I don’t have an immersion blender?
Transfer about one-third of the bacon jam to a small food processor or blender and pulse until partially smooth. Then stir it back into the remaining bacon jam. Allow the mixture to cool slightly before transferring it to a blender.
Can I use thick-cut bacon?
Yes. Thick-cut bacon works well, although it will give the bacon jam a slightly chunkier texture. Chop it into smaller pieces if you can before cooking.
Can I use turkey bacon?
You can experiment with turkey bacon, but it will change the flavor and texture of the recipe. This recipe was developed around the richness and rendered fat of pork bacon.
Can I use onion instead of shallots?
Yes, a finely diced sweet, or yellow, onion can be substituted for the shallots. The finished bacon jam will have a slightly stronger onion flavor.
Do I have to use fresh thyme?
Fresh thyme adds a lovely savory flavor, but dried thyme can be used if that’s what you have available. Use less dried thyme because its flavor is more concentrated.
Can I make bacon jam without maple syrup?
You can substitute another liquid sweetener, such as honey, or omit completely and increase the brown sugar. However, this will change the flavor. For this specific Maple Bacon Jam, pure maple syrup is the way to go.
Why do you add apple cider vinegar to bacon jam?
The vinegar adds acidity that balances the sweetness of the maple syrup and brown sugar and cuts through the richness of the bacon.
Can I make this bacon jam spicy?
Absolutely, you do you! Add crushed red pepper flakes or a small amount of cayenne pepper for a spicy-sweet version.
Can I make bacon jam in a slow cooker?
Yes, bacon jam can be made using a slow cooker, but this particular recipe is written for the stovetop. The stovetop method gives you more control over the caramelization and reduction.
Why did my bacon jam burn?
The sugars can scorch if the heat is too high or if the mixture isn’t stirred occasionally during the reduction. Keep the heat at low to medium-low and watch the pan closely toward the end of cooking.
How do I know when bacon jam is done?
The bacon jam should look thick and glossy, with very little excess liquid remaining in the pan. It should still look somewhat loose while hot because it will continue to thicken as it cools.
What should I serve with bacon jam?
Bacon jam is especially delicious on cheeseburgers and sliders, but you can also serve it with grilled cheese, breakfast sandwiches, crostini, baked potatoes, crackers and cheese, or a cheese board.
Can I serve bacon jam cold?
Yes. Bacon jam can be served cold, at room temperature, or gently warmed. For burgers and sandwiches, I especially like it slightly warm or at room temperature.
Can I freeze bacon jam?
For best texture, I recommend refrigerating this recipe rather than freezing it. If you choose to freeze it, portion it into an appropriate freezer-safe container and thaw it in the refrigerator before reheating gently.
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Maple Bacon Jam
Ingredients
- 1 lb bacon chopped into small pieces
- 4 shallots finely diced
- 2 garlic cloves minced
- 4 –5 sprigs fresh thyme
- ⅔ cup dark brown sugar
- ¼ cup pure maple syrup
- ⅓ cup apple cider vinegar
- 1 tablespoon reserved bacon fat
- Pinch of kosher salt
Instructions
- Add the chopped bacon to a large skillet or saucepan over medium heat. Cook until the bacon is lightly browned and slightly crisp. Carefully drain most of the excess bacon fat, reserving about 1 tablespoon in the pan with the bacon.
- Return the pan to low heat and add the diced shallots and minced garlic and cook for about 10 minutes, stirring occasionally, until softened and deeply caramelized.
- Stir in the thyme sprigs. Cook for about 1 minute, just until fragrant.
- Add the dark brown sugar, maple syrup, apple cider vinegar, and a pinch of kosher salt. Stir well to combine.
- Bring the mixture to a gentle simmer. Cook uncovered over low to medium-low heat for 15–20 minutes, stirring occasionally, until the liquid has reduced and the mixture is thick and glossy. Do not cook it until completely dry. The bacon jam will thicken more as it cools.
- Remove about ⅓ of the jam (without the thyme stems) and use an immersion blender to puree it. Return to the pan, stir well, and simmer 1-2 more minutes. (This step is optional, but I highly recommend it).
- Remove the thyme stems and stir everything together. Transfer the bacon jam to a heat-safe container and allow it to cool. The jam will thicken as it cools.
Notes
- If you don’t have an immersion blender, transfer about ⅓ of the bacon jam to a small food processor or blender and pulse until partially smooth. Return the pureed portion to the pan and stir it back into the remaining bacon jam.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.