Bacon Jam Recipe

Photographs: Joshua Bousel

This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more.

Adapted from Martha Stewart

Recipe Facts

Active: 2 hrs
Total: 2 hrs
Makes: 2 cups

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  • 1 pound bacon, finely chopped
  • 1 small onion finely chopped (about 1 cup)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup brewed coffee
  • 1/3 cup apple cider vinegar
  • 1/3 cup packed dark brown sugar
  • 3 tablespoons maple syrup


  1. In a large skillet or dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

  2. Pour off all but 1 tablespoon of fat from skillet; add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in coffee, vinegar, brown sugar, and maple syrup. Bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

  3. Reduce heat to a bare simmer and cook uncovered, stirring occasionally, until liquid is syrupy, 1 to 1 1/2 hours.

  4. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in an airtight container up to 4 weeks.

Special equipment

Food Processor

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