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–+ servings

Maple Bacon Jam

This easy homemade Maple Bacon Jam is sweet, savory, smoky, and tangy, made with crispy bacon, caramelized shallots, pure maple syrup, dark brown sugar, apple cider vinegar, garlic, and fresh thyme. It's especially delicious spooned over cheeseburgers and sliders, but it's also amazing on grilled cheese, breakfast sandwiches, crostini, baked potatoes, and cheese boards.
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Course: Condiments, Jams, Sauce, toppings
Cuisine: American
Keyword: bacon jam, bacon jam from scratch, bacon jam recipe, easy bacon jam, homemade bacon jam, sticky bacon jam, sweet and savory bacon jam, the best bacon jam
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 1.5 cups

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.