Homemade Bacon Onion Jam

Ingredients

• 5 slicesbacon, cooked and crumbled
• 1 largeyellow or white onion, sliced
• 15 ml (1 tablespoon)butter
• 50 g (¼ cup)coconut sugar (or brown sugar)
• 15 ml (1 tablespoon)apple cider vinegar
• 0.6 ml (⅛ teaspoon)cayenne pepper
• 15 ml (1 tablespoon)Dijon mustard
• 60 ml (¼ cup)maple syrup

Instructions

1. 1

   Cook the onion

   Melt the butter in a saucepan over medium heat. Add the sliced onion and cook for about 10–15 minutes, until it begins to caramelise.

2. 2

   Add the remaining ingredients

   Stir in the bacon, coconut sugar, apple cider vinegar, cayenne pepper, Dijon mustard and maple syrup. Stir periodically so the sugar does not burn.

3. 3

   Simmer until glossy

   Simmer for about 10–15 minutes, until the mixture is thick and glossy. Remove the pan from the heat.

4. 4

   Cool and store

   Leave the jam to cool, then transfer it to a covered jar and refrigerate for up to one week.

What is bacon onion jam?

Bacon onion jam is a sweet-savoury American-style condiment: soft onions and bacon are cooked down with a tangy, sweet mixture until thick and spreadable. It is not a fruit preserve, but it uses a similar balance of sweetness and acidity.

This version gets its depth from caramelising the onion first, then adding maple syrup, mustard and vinegar. The cooked, crumbled bacon makes it quick to prepare.

Nutrition and macros by portion

The nutrition label shows one serving as written: 161 calories, 3g protein, 17g carbs, 9g fat.

The sugar and maple syrup provide most of the carbohydrates, while the butter and bacon contribute much of the fat. Bacon supplies some protein, though this is best treated as a condiment rather than a main protein serving; pair it with a protein-rich main and vegetables for a more balanced plate.

The key ingredients

Onion: Yellow or white onion both work. Slice it evenly so it softens at a similar rate.

Sweeteners: Coconut sugar and maple syrup give the jam its sweet, rounded flavour; brown sugar can replace the coconut sugar.

Bacon: Use bacon that is already cooked and crumbled, as listed, so it can be stirred in with the other ingredients.

Caramelise the onion patiently

The first 10–15 minutes soften the onion and start to bring out its sweetness. Keep the heat at medium and stir as needed to prevent sticking.

The onion should be soft and beginning to colour before the remaining ingredients go in. If it is browning too quickly, lower the heat.

Watch the simmer

Once the sugar and maple syrup are in the pan, stir periodically so the mixture does not catch on the bottom. Keep it at a simmer rather than a vigorous boil.

The jam is ready when it looks thick and glossy after about 10–15 minutes. It will firm up further as it cools.

Balance the flavour

The maple syrup and sugar bring sweetness, while apple cider vinegar and Dijon mustard add tang and savoury sharpness. Cayenne gives a little heat without changing the jam’s basic character.

For the best balance, taste once the mixture has simmered and cooled slightly. The finished jam is rich, so a little can go a long way as a topping.

How to serve it

Spoon the jam onto burgers or sandwiches, or serve it alongside a cheese board. It also works as a savoury-sweet topping for toast or crackers.

Pair it with something fresh or crisp, such as a salad or crunchy vegetables, to balance the richness.

Recipe notes & tips

• Slice the onion evenly so it cooks at a consistent pace.
• Keep the pan at medium heat while the onion starts to caramelise.
• Stir periodically after adding the sweeteners to stop the mixture catching.
• Use the thick, glossy appearance as the final doneness cue.
• Let the jam cool before judging its final thickness.

Variations

• Use brown sugar: Replace the coconut sugar with the same amount of brown sugar.
• Adjust the heat: Reduce or omit the cayenne for a milder jam.
• Boost the tang: Add a little extra apple cider vinegar to taste.
• Make it sweeter: Stir in a small extra drizzle of maple syrup.
• Serve with cheese: Pair the jam with a firm or creamy cheese on crackers.

Common mistakes to avoid

• Cooking the onion too fast: High heat can make it brown before it softens; keep the pan at medium.
• Leaving the mixture unstirred: The sugar can catch on the bottom; stir periodically as it simmers.
• Boiling too hard: A vigorous boil can scorch the sweet mixture; maintain a steady simmer.
• Stopping too early: A thin mixture needs more simmering; cook until it looks thick and glossy.
• Judging it while hot: The jam thickens as it cools; allow it to cool before assessing the texture.

How to store

Transfer the cooled jam to a covered jar and keep it refrigerated for up to one week. Use a clean spoon when serving.

Frequently asked questions