A Bacon Jam That’s Easy to Make and Even Easier to Eat
Bacon jam strikes the perfect balance between sweet and salty, offering a satisfyingly chewy texture thanks to the crispy fried bacon lardons. Made with caramelised onions and a rich BBQ sauce, it requires no complicated ingredients or techniques – just simple cooking to deliver big flavour with every spoonful.
How To Eat Bacon Jam with BBQ Sauce
- Layer it onto beef, chicken or pork burgers
- Used as a sauce in pulled pork sandwiches, wraps, tacos or burgers
- Mixed through Cowboy Beans
- Served with waffles or pancakes and eggs
- Mixed with olive oil to produce a vinaigrette used on salads
- Served as a side to steak or sausages
- Used on fresh or toasted sandwiches
- Served alongside other sauces for breakfast and brunch dishes
How to Make Bacon Jam
Making bacon jam is easy – simply fry the bacon, caramelise the onions, add the remaining ingredients, and cook slowly. The sugar works its magic, along with the vinegar and tomato sauce, to create that all-important sticky jam flavour and texture. Scroll down to the recipe for full cooking instructions.
Bacon Jam Ingredients
- Smoked bacon lardons
- White onions, diced into small pieces
- Minced garlic
- Dried thyme
- Smoked paprika
- Raw cup sugar
- Apple cider vinegar
- Chilli powder (optional)
- Water
- Tomato ketchup
- 1 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
The Best Bacon Jam for Burgers
Bacon Jam is widely associated with American-style burgers. It is the perfect sweet and savoury sauce to complement juicy beef, chicken or pork. It can be combined with other condiments such as hot sauce, mayo, or The Ultimate Burger Sauce Recipe used in this delicious recipe featured on Flaevor, the Bacon Jam Cheeseburger (pictured below).
Explore More Recipes on Flaevor
Bacon Jam with BBQ Sauce
Ingredients
- 300g smoked bacon lardons
- 2 large white onions, diced into small pieces
- 6 cloves garlic, minced
- 1 tsp dried thyme
- 2 tbsp smoked paprika
- 60g raw sugar or maple syrup
- 60ml apple cider vinegar
- ½ tsp chilli powder (optional)
- 180ml water
- 180ml tomato ketchup
- Sea salt flakes, preferably Maldon
- 1/2 tsp freshly ground black pepper
Instructions
- Heat a little oil in a non-stick frying pan and fry the lardons over a medium heat until crisp.
- Add the onions and garlic and cook in the bacon fat until soft and caramelised. They should be nicely browned and a little sticky. If you need to add more oil, do so.
- Add the sugar, thyme, smoked paprika and chilli powder (if using). Cook for a few minutes to allow the sugar (or maple syrup) to melt and caramelise. Then add the cider vinegar and continue to cook until the vinegar has reduced and there's no obvious liquid left (but don't overcook as the ingredients will become dry).
- Finally, add the water and ketchup and simmer on a low heat for 5-10 minutes or until the mixture has a jam-like consistency. Check and stir from time to time to make sure it doesn't burn or dry out.
- To finish: Add a pinch of salt and freshly ground pepper. Taste and add more salt if necessary.
- When cool, transfer to an airtight jar and refrigerate overnight before use. This will allow the flavours to meld and create a wonderful taste. The jam will keep in the fridge for up to 1 week.