Maple Bacon Jam Recipe
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Decadently delicious, surprisingly simple: This maple bacon jam delivers a rich and satisfying flavor experience with minimal effort. You’ll be amazed at how quickly it comes together, and even more amazed at how many ways you’ll find to enjoy it.
Sweet meets smoky: The rich, caramelized notes of maple and onion are perfectly intertwined with the savory depth of bacon, creating a flavor explosion you won’t soon forget.
Endless uses: Seriously the uses are endless: Burgers, salads, deviled eggs…You’ll want to put this jam on EVERYTHING—it’s that irresistibly good!
Effortless preparation: This recipe is much easier than you think and comes together in just about 30 minutes.
Slow-cooked bacon, rendered to crispy-edged perfection, mingles with the rich, caramelized onions and notes of pure maple sugar. A touch of Balsamic vinegar adds a subtle tang, cutting through the sweetness and balancing the smoky depth of the bacon. The result is a sticky, glossy jam, a decadent spread that elevates everything it touches, from breakfast toast to gourmet burgers, offering a tantalizing dance of contrasting flavors in every bite.
What can I use bacon jam for?
Bacon jam is incredibly versatile, and it shines in both savory and brunch-style recipes.
It’s an obvious yes on burgers — adding a sweet, smoky layer that takes them to the next level.
It’s also absolutely delicious on fresh Fluffy Einkorn Buttermilk Biscuits. The buttery, flaky biscuit with bacon jam is the kind of simple combination that always feels special.
For something a little more unexpected, try it on Pickle Jalapeño Deviled Eggs with Bacon Jam. The mix of tangy pickles, mild heat, and sweet smoky bacon jam creates a bold flavor contrast that really stands out at gatherings.
And while it might feel like a bit of a stretch, maple bacon jam would also be delicious on my Einkorn Buttermilk Pancakes. Since the pancakes aren’t overly sweet, the savory-sweet balance works surprisingly well and makes for a really interesting brunch twist.
Table of Contents
Ingredient’s you’ll need for maple bacon jam
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Step-By-Step How to make maple bacon jam
Brown Butter
In a large skillet over medium heat, cook the chopped bacon until Fat has rendered and bacon is slightly crispy.
Sauté Aromatics
Remove bacon with a slotted spoon reserving about 2 tbsp of bacon fat. Add the chopped onion to the skillet and cook in the bacon fat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients
Stir in the balsamic vinegar, coconut aminos and maple sugar. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
Simmer and Thicken
Reduce the heat to low, add the cooked bacon back into the skillet, and simmer uncovered for about 10-15 minutes, stirring occasionally. The jam is ready when the liquid has reduced significantly and the mixture has thickened into a syrupy, chunky consistency. Remember that the jam will thicken further as it cools.
Enjoy
Serve warm or at room temperature on your favorite foods. Store leftover jam in an airtight container in the refrigerator for up to a week.
Tips For Successful Bacon Jam
FAQ’s
Best uses for maple bacon jam
Bacon jam is a versatile condiment that brings a sweet and savory flavor to many meals. Spread it on sourdough toast for a delicious breakfast or top your burgers at dinner for an instant flavor upgrade. For a unique pancakes or waffles, brunch, try it on and personally, I love it on salads with a simple oil and vinegar dressing.
For more maple-forward recipes, try my maple toffee bits for a sweet dessert topping or mix-in for cookies and brownies.
How do I store maple jam?
Airtight Container: Once the bacon jam has cooled completely, transfer it to an airtight container, preferably glass. Keep in refrigerator for up to 1 week.
Is it safe to can bacon jam?
No, due to the fat content, it’s not safe for home canning. Always store it chilled.
How long does homemade bacon jam last?
It lasts up to 1 week in the fridge in a sealed container. You can also freeze bacon jam for up to 2 months in a airtight container, if using glass be sure there is 1 inch head space for expansion.
Can I substitute maple syrup instead of maple sugar?
Yes, substitute it as a 1:1 replacement. If using maple syrup, reduce the mixture for an additional 10–15 minutes to achieve the same consistency.
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Maple Bacon Jam
Equipment
- 1 Skillet or sauté pan
Ingredients
- 1 (8 oz) Package bacon chopped into small squares
- 1 med Yellow onion diced
- 2 cloves Garlic minced
- 1 tbsp Balsamic Vinegar
- 1 tbsp Coconut aminos
- 1/2 Cup Maple sugar or maple syrup- see notes
Instructions
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until the fat has rendered and the bacon is lightly crispy.
- Drain & Reserve Fat: Remove the bacon with a slotted spoon and set aside. Reserve about 2 tablespoons of bacon fat in the skillet, draining any excess.
- Sauté Aromatics: Add the diced onion to the skillet and cook in the bacon fat until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for 1 more minute, until fragrant.
- Build the Flavor: Add the balsamic vinegar, coconut aminos, and maple sugar. Stir well, scraping up any browned bits from the bottom of the pan.
- Simmer and Thicken: Return the bacon to the skillet. Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until thick, glossy, and jam-like. The mixture will continue to thicken as it cools.
- Enjoy: Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.
This recipe looks incredible and I’ve already dreamed up a long list of ways I could use the jam. 😂 I’m dying to make this, but I don’t have maple sugar on hand and can’t get it at any local grocery stores. Could I use maple syrup in lieu of the maple sugar? Thank you!
Hi Steph,
Thank you so much! I haven’t tested the recipe with maple syrup, but it should still work. Just a heads-up — maple sugar is a bit sweeter than maple syrup, and syrup also has more moisture (water), so you’ll need to cook it longer to evaporate that extra liquid. That will likely increase the time needed to reach a jammy consistency, probably by about 15 minutes or so extra. If you do try it, I would love to know how it turns out.
Whoa. Quite possibly one of the best and easiest things I’ve ever made! I just finished it and took a bite and it’s heavenly. Perfect balance of flavors. I subbed the maple syrup for the maple sugar and it jammed up perfectly! I can’t wait until tonight to have with our burgers. And to try on egg sandwiches. And on a turkey wrap. And over deviled eggs. And in an omelet. And on eggs Benedict. And mixed with freshly roasted Brussels sprouts or broccoli. And just to have to try with almost everything. Thanks for the recipe and the quick response!
Yay! So glad it worked. Thanks for updating. Its so yummy on so many things! 🤤
I made this. Sampled it after making. Liked it. Then after 4 hrs later for dinner. Put on the burgers. Fantastic. Let set for a spell. So the flavors can marry. Can’t wait to introduce to a few friends.. thanks.
Love hearing this! So glad it hit the spot—especially after sitting. Hope your friends enjoy it too!