Bacon Jam

Right. Like I said, every time I bow out and plea too busy to post, I wind up posting more. Go figure.

This bacon jam. I did it for Swerve last week, and then served it to Jim this morning on a grilled burger. (I made the burgers out of half ground sirloin, half Spolumbo’s chorizo sausage, squeezed out of its casing. Shaped the pattie around a thick square slice of old cheddar. Then melted another square of Gouda on top on the barbecue for good measure.

To make the bacon jam, you chop and cook bacon, onions and garlic down with brown sugar and coffee and maple syrup until it turns into jam. Really. You should make this.

Bacon Jam


Yields1 Serving

1 lb good-quality bacon
1 small onion, chopped
4-5 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup brewed coffee (hot or cold)
1/4 cup maple syrup
1 Tbsp. balsamic vinegar (optional)
1 Tbsp. grainy mustard (optional)


Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden. Return the bacon to the pan, add the brown sugar, coffee, maple syrup, vinegar and mustard and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold.



 1 lb good-quality bacon
 1 small onion, chopped
 4-5 garlic cloves, chopped
 1/2 cup packed brown sugar
 1/2 cup brewed coffee (hot or cold)
 1/4 cup maple syrup
 1 Tbsp. balsamic vinegar (optional)
 1 Tbsp. grainy mustard (optional)



Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden. Return the bacon to the pan, add the brown sugar, coffee, maple syrup, vinegar and mustard and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold.

Bacon Jam

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127 comments on “Bacon Jam

  1. Erica B.
    June 21, 2011 at 11:18 am

    Oh. My. Word.

    I’m making this as soon as I get bacon. What do you think of this as a teacher gift? Cinnamon buns might be safer but bacon jam would be memorable 🙂

    • Sheila
      November 15, 2016 at 10:51 am

      Can I can this in a pressure canner? And for how long and what pressure if so.

      • Julie
        November 20, 2016 at 9:31 pm

        Hmm.. I’m not sure. You probably could, but I haven’t done it so am hesitant to advise!

    • Rebecca the teacher
      December 15, 2018 at 6:17 am

      I’m a teacher. If your child was in my class and you gave me this…AUTOMATIC A+++ ALL YEAR!

      • Julie
        December 17, 2018 at 7:29 pm


  2. Barbara B
    June 21, 2011 at 11:21 am

    Do not make this jam unless you want to dream bacon jam dreams. I made this over the weekend and could hardly sleep for thinking up new things to put this amazing concoction on. I LOVE THIS JAM!!! So far I’ve had it on burgers, crackers, toast, and cheese rounds. There is no moderation where bacon jam is concerned. A dangerously delicious condiment!

  3. gwendolyn
    June 21, 2011 at 11:44 am

    Aha! I had bookmarked another version of this but it requires a slow cooker. Since I am slow-cookerless, I thought I would be resigned to a life without homemade bacon jam. It’s good (or perhaps not) to see I was mistaken. (I’m sure I would have figured this out on my own; I suspect I didn’t want to make the leap because I’m pretty sure this may be the most dangerous thing I learn to make this year.)
    Thanks (and damn you!)

  4. H-woman
    June 21, 2011 at 12:24 pm

    Is the coffee necessary? I despise all things coffee (ducking now to avoid things being hurled in my direction).

    But I heard you sharing this with Jim this morning and was drooling….

    • Anonymous
      June 25, 2016 at 2:41 pm

      That was my question. I hare all things coffee also. I might just leave it out and see how it turns out.

      • CrossedSabersRanch
        December 23, 2016 at 12:53 pm

        Sub bourbon for the coffee. It’s better that way, even if you like coffee.

  5. Cory Lievers
    June 21, 2011 at 12:44 pm

    Oh yummy, yummy. 🙂

  6. Jennifer
    June 21, 2011 at 12:51 pm

    GET OUT! Are you kidding me with this? I could very well eat this with nothing more than a spoon. Forget the whole condiment thing … I’m thinking this might be a newly discovered food group.

  7. Robyn in Mountain (Ontario that is)
    June 21, 2011 at 12:55 pm

    Does life get any better than this? Gonna give it a try with the new nitrate-free bacon. Yay! TKU, Julie!!!!!

  8. Anonymous
    June 21, 2011 at 1:02 pm

    Just imagine the bacon-and-tomato sandwiches that you could make with this…!

  9. Laurie from Burnaby
    June 21, 2011 at 1:26 pm

    Oh, thank you for posting this! I’ve wondered what was in it, and how to make it. Now I’ll keep this recipe forever! D)

  10. stacey snacks
    June 21, 2011 at 2:58 pm

    Ok, I am making this. It looks amazing.

    Is the 1/2 cup of coffee, brewed coffee, the granules, cold, hot? Thanks in advance,

  11. CathyH
    June 21, 2011 at 3:41 pm

    Another amazing recipe. I will have to try this!

  12. Carol SB
    June 21, 2011 at 5:03 pm

    Ha ha! this is so cool. I made this on the weekend: it was my entry in the Annual Bacon Competition (the only difference between the Bacon Cup and the Stanley cup is the lack of cross-checking. Intrigue, espionage and attempts to corrupt the judge are not unknown).
    Fan- bloomin- tastic.
    The recipe I used called for a hot cup of coffee, which I used with some trepidation as the judge (the Dad; the Bacon Competition is in honour of Fathers’ day, after all!) doesn’t like coffee.
    But you couldn’t taste the coffee at all.
    I was considering subbing a beer for the coffee, actually….

  13. sweetsugarbean
    June 21, 2011 at 7:09 pm

    Sweet Lord! Julie, thank you for posting this!!!

  14. Nurse Jenn
    June 21, 2011 at 10:39 pm

    I can feel my future heart attack brewing right now. What a treat! Looking forward to trying in a modified BLT.

  15. jess
    June 22, 2011 at 8:50 am

    Holy Crap. This might be the best bruch condiment I’ve ever heard of. Woof.

  16. suchalab
    June 22, 2011 at 10:23 am

    yummo-that sounds and look sooo decadent 🙂

  17. carrie
    June 22, 2011 at 5:10 pm

    Wow, that’s a new one for me.
    But, i know it is probably good and tastes like honey baked ham 🙂

    I did see a maple-bacon doughnut on the food network the other day.

  18. Jenn
    June 22, 2011 at 8:07 pm

    I made the jam tonight and there are no words to express its greatness. Thank you, Julie. My life is forever changed because of this jam. Resisting eating it by the spoonful is the hardest part.

  19. Tara S
    June 22, 2011 at 9:55 pm

    Oh my.. I will be making this ‘jam’, with the white cheddar biscuits, ASAP!! And/or using this on top of a round or brie!

    How long would this last, in the fridge, I wonder?

  20. Jennifer (Savor)
    June 23, 2011 at 6:44 am

    OMG, must make this. Has no fat right?

  21. Lana
    June 23, 2011 at 8:03 am

    Holy Moly.
    I am making this on the weekend for sure! Wondering, how much does one batch make, and how long can it be stored? This would make great, unique gifts but I want to know if you can freeze it, or can it somehow..

  22. Deb
    June 23, 2011 at 9:29 am

    Brilliant. You are brilliant…..

  23. Beverley M
    June 23, 2011 at 10:29 am

    Hmm. I love bacon AND I’m pregnant (time of being willing to eat weird things)… in fact I even tried the bacon sundae at Dennys (vanilla ice cream with maple syrup and bacon). But this just does NOT sound good to me. Even the testimonies are not swaying me! 🙂 I wonder if it’s in the name… somehow “bacon jam” just makes my brain go “ewww”

    But if someone else made it, I would probably try it 🙂

  24. Christina
    June 23, 2011 at 6:02 pm

    Sweet SWEET Jesus!!! That’s all I can say right now!

  25. Dixie Caviar
    June 24, 2011 at 10:27 am

    I’m speechless. Like, lick-my-computer-screen speechless.

  26. GJB
    June 25, 2011 at 7:33 pm

    I read this and could hardly believe my eyes. I had heard everything taste better with bacon but this is truly….AWESOME. I made it and my friends don’t believe me when I tell them LOL!! One question..how long does it last in the fridge? Is there a so called “shelf life” to it (if it lasts that long) Thanks for sharing the recipe, it truly is good!!!!!

  27. suchalab
    June 26, 2011 at 5:32 pm

    made it last night! Man is this good, fantastic and suitable for spoonful eating from the cooled pot, from the serving dish, from the fridge, from…..yum!

  28. Lisa
    July 1, 2011 at 9:10 am

    I made this earlier in the week for a bbq with visiting family. If it’s possible to improve on Lina’s sausages, this was it!

    My brother actually said it was “classy” in a totally non-Ron Burgundy tone of voice, and thought it would be great with a cheese plate. High praise from a bacon traditionalist….

    Thanks Julie!

  29. Amanda
    July 16, 2011 at 1:33 pm

    I made this but used fig balsamic vinegar and added some chopped dried figs as well, AMAZING

  30. stacey snacks
    July 21, 2011 at 10:05 am

    Here it is. We loved it! thank you for posting it.

    Best w/ a good cheddar swiped on a cracker.
    Can’t wait to make another batch!


  31. Marie
    August 22, 2011 at 12:54 pm

    Amazing. Simply amazing.
    I’m in love again.

  32. Carly
    August 27, 2011 at 5:17 pm

    The food blogs are right. Bacon Jam is a triumph. I made it today for girls’ night tonight, and they’d better watch out for some serious insanity. I added New Mexico red chile to mine, which really made it even better, as I think it needs heat.

    Great recipe!

  33. Karen
    August 28, 2011 at 10:08 am

    Okay, I’m not sure you’re all ready for this, but I just made waffles with bacon jam IN THE BATTER. Seriously. Just take a moment to imagine.

    • JulieVR
      August 28, 2011 at 10:13 am

      Oh. YES! Wait, I have to sit down. Wow, what a concept! as if bacon in waffles wasn’t delish enough!!

  34. Patti Shea
    October 2, 2011 at 1:26 pm

    I cannot WAIT to make this for Christmas gifts. Fantastic!

  35. bob
    October 28, 2011 at 1:59 pm

    Ground or brewed coffee? ? I dont understand how you can’t possibly specify.

  36. Julie
    October 28, 2011 at 2:19 pm

    Bob – coffee, brewed coffee. Not coffee grounds.

  37. bob
    October 28, 2011 at 2:27 pm

    Thanks Julie – 1 cup coffee in between 1/4 cup maple syrup and 1/2 cup brown sugar is very confusing.

    Why not just edit the post to say “1/4 cup of brewed coffee”? Enough other people have asked.

    I guess my first batch is going to be a bit strong in the coffee flavor…… :=/ Extra clarity is never a bad thing.

  38. Julie
    October 28, 2011 at 3:21 pm

    Bob – sorry, I didn’t notice that Stacey had asked too. I put the 1/2 cup coffee after 1/2 cup brown sugar so that the cook didn’t have to measure brown sugar in a wet measuring cup, if they were using the same cup. It didn’t occur to me anyone would think it was 1/2 cup of grounds or granules – I will edit to clarify.

    • tibbs
      August 17, 2016 at 6:42 pm

      Please use a liquid measuring cup for liquids and a dry measuring cup for anything else not liquid, there IS a difference. Only exception in the measuring of ingredients using measuring spoons. Many use one measuring cup interchangably for both wet and dry ingredients, which MAY alter your end results.

  39. SamiJoe
    December 4, 2011 at 1:11 pm

    Making it right now. Quite the process, but I think everyone I plan on giving this too will go gobsmack crazy!

  40. Michelle
    December 12, 2011 at 6:11 pm

    Amazing! I was reading to can these, it requires a pressure cooker, not just water method and I don’t have a pressure cooker. How long would it last in the fridge if made? I want to do for Christmas gifts and have them refridgerate it but need a time line for going bad in a sealed jar.

    • Terri
      May 14, 2018 at 12:50 pm

      Michelle, I have a pressure cooker and would be interested in the site you found for canning this.

  41. JulieVR
    December 12, 2011 at 6:33 pm

    Michelle – bacon keeps pretty well, so I’d say at least a week, most likely longer!

  42. Sandra Lewis
    January 6, 2012 at 6:42 am

    Best thing I have made in a while! YUMMY! and my kids loved it!

  43. Meni
    January 6, 2012 at 9:26 am

    looks very healthy

  44. Christine
    January 19, 2012 at 10:41 am

    I made this and it was delicious when fresh from the pan. Once it cooled it was a block of sticky bacon that was impossible do anything with. Did I cook too long? Not long enough?

  45. kari
    January 19, 2012 at 5:20 pm

    Mmmmm…just made this and it’s just as delicious as it sounds. Having it on burger’s tonight with some good sharp cheddar. Btw the recipe makes just over a pint.

  46. Kate H
    July 11, 2012 at 1:11 am

    I made this yesterday. I used Sherry vinegar instead of Apple Cider vinegar and added a couple of shakes of Buffalo Sauce (kind of a pureed chipotle sauce). It is amazing stuff.

    Someone asked how long it keeps in the refrigerator. The answer is, not long unless you hide it! Mine made five 1/2 cup canning jars (2 1/2 cups). I am giving two away and freezing two, with one staying in my frig. Tomorrow I’m going to try some on a toasted onion bagel with cream cheese. Yum!

    • Diane
      August 14, 2016 at 3:06 pm

      Kate, do you remember if it kept, frozen?

  47. julie
    November 13, 2012 at 2:58 pm

    How large of a batch does this recipe make? I want to jar it up for Christmas gifts.

  48. julie
    November 13, 2012 at 3:00 pm

    Never mind, someone else answered my question, I didn’t pay close enough attention to the other comments!

  49. Denise
    January 28, 2013 at 2:04 pm

    What can be used instead of coffee. We do not drink it and I need a substitution. thanks

  50. Anne
    February 5, 2013 at 9:03 pm

    This looks and sounds great! Do you give these as gifts?

  51. Yvonne
    March 23, 2013 at 8:56 am

    Heading out for bacon as we speak…..

  52. Annie
    May 2, 2013 at 12:19 pm

    Yum! Great idea. How long does this keep for?

    • Julie
      May 3, 2013 at 9:46 am

      It never lasts long in our house, Annie! If you kept it for more than a week or two, I’d freeze it.

  53. Ann
    May 25, 2013 at 4:39 pm

    Saved the recipe from Swerve, just got round to making it today. It’s AWESOME. Sending a jar with boyfriend to take on his annual fishing trip, he will be the STAR for sure!! Thanks for this new family favorite! PS I shared it with my friends on FB giving you full credit of course! 🙂

  54. Kimberly
    September 8, 2013 at 7:48 pm

    Can this be canned like jam in a water bath so it will keep for a long time on the shelf?

  55. Heidi
    September 8, 2013 at 10:44 pm

    This cements the label of Bacon as the Duct Tape of Foods. I’m with Jennifer – this might be the start of Bacon as a entire food group!

  56. Julie
    September 9, 2013 at 7:22 am

    Kimberly – it makes me nervous to suggest it, being meat and all! I keep mine in the fridge or freezer just to be on the safe side…

  57. Rebekah
    September 9, 2013 at 7:34 am

    Wowsa, this looks amazing. I see a lot of comments about the coffee. I live with people who despise coffee and can taste it if I sneak it into anything. I’m thinking of trying this with a 1/2c Guinness instead. Has anyone thought of/heard of/tried that?

  58. Kristin
    September 25, 2013 at 4:50 pm

    Can you can it like regular jam? This is a must try! Thanks!

  59. Kristin
    September 25, 2013 at 4:52 pm

    OK. I will answer my own question about canning…The only thing safe to can meat is with a pressure canner…http://nchfp.uga.edu/how/can5_meat.html

    • Julie
      September 30, 2013 at 12:28 pm

      Sorry for the slow reply Kristin! Yes, canning meat makes me nervous. I keep mine in the fridge, or freezer for longer-term storage. Of course it never lasts that long! 🙂

  60. Patti
    January 6, 2014 at 5:09 am

    The coffee. Im a little confused. Am I making a cup of coffee or am I using the ground coffee just as it is.? ‘m assuming it has to be brewed as it is used for liquid. Any one have an answer please. Thanks so much 🙂

  61. Patti
    January 6, 2014 at 5:11 am

    Stupid question, no reply necessary. I read it wrong. Thanks peeps 🙂 ????

  62. JoanieGirl
    February 26, 2014 at 11:52 am

    I made this and it’s to die for. I used 3 packages of bacon and doubled the recipe ingredients except for the balsamic and mustard. I used 1Tbs each of those. I’m not sure if the recipe is referring to one pound of bacon or one package because, bacon is no longer packaged by the pound, I think it’s about 12 ounces. I used three packs and it came out fantastic. Like other posters have said, I cooked it for one hour instead of a half hour and it still seemed a bit watery but, it does thicken up as it cools. I ended up with 2 pints of bacon jam. It’s just fabulous!! Thanks for a great recipe!

  63. Taylor
    February 26, 2014 at 3:30 pm

    I was so excited to try this recipe. I followed it exactly and ended up with a mass of burnt bacon. I’m so bummed, I have no idea what went wrong. I totally wasted a whole pound of bacon

  64. Christa
    February 27, 2014 at 7:15 pm

    If I make this, my boys and husband will love me ten times more than they already do and my son in law would be in heaven.
    Trying this real doom.

  65. Lorie
    August 20, 2014 at 10:07 am

    Thanks for the recipe… yum yum….I was wondering if you can can this wonderful recipe in mason jars to keep for some time? Any idea’s?

  66. andrea
    October 7, 2014 at 12:21 pm

    can u can this using the water bath method?

  67. Tiffany
    November 26, 2014 at 5:31 pm

    At any point do you drain the bacon grease?

  68. Nicole
    December 1, 2014 at 2:32 pm

    How long does this last in the fridge?

    • Julie
      December 3, 2014 at 2:06 pm

      Nicole – if you were to keep it for more than a week, I’d put it in the freezer just to be safe.

  69. Heather
    December 9, 2014 at 3:31 pm

    How much does your recipe make? The reason I ask is because I would like to make this and give it as a xmas present.

  70. Virginia
    December 11, 2014 at 8:46 pm

    Do you boil this jam in a pot of water after? For preserving?

  71. Amanda
    December 15, 2014 at 1:27 pm

    I made this today, and in the bottom of my pot it nothing but the oil from the fat of the bacon, did anyone else have this problem? Did I do something wrong?

  72. Anonymous
    December 20, 2014 at 3:36 pm

    ANYONE KNOW HOW LONG THIS WILL KEEP? I know it goes fast, but want to make some ahead for gifts. assuming i can keep out of it 😀

  73. Ruby J
    December 21, 2014 at 2:11 pm

    How long does the Bacon Jam last before and after opened?

  74. willow
    December 22, 2014 at 6:31 pm

    I don’t like coffee either so I think chia tea sounds good

  75. Shauna H
    January 7, 2015 at 2:09 am

    Has anyone canned it? To make many jars. Would u just turn upside down or water bath?

  76. Antara
    January 8, 2015 at 11:56 pm

    Yumm! Gonna make this soon and before the winter ends!

  77. Kathy B
    January 30, 2015 at 4:40 pm

    So sad.. I just made this and it wasn’t as good as I was hoping for.. I think it was because of the onions.. I think some may have burned.. Also I wasn’t sure if I was supposed to keep the bacon grease or not so I did, and would not recommend doing that, just through it away, or save it for something else. I would also cook it low and slow after returning the bacon and adding all other ingredients.

  78. Stephanie
    February 9, 2015 at 1:45 pm

    I kept the bacon grease and followed the directions and in less than 10 minutes it ended up a burnt sticky mess that made my house smell terrible for a week. Are we supposed to drain the grease?

  79. Hector
    March 31, 2015 at 12:10 pm

    is it possible to can this bacon jam to preserve it o the shelf?

    If so, what method? pressure canning? do you have instructions to follow?

  80. Mary
    May 18, 2015 at 6:30 pm

    My husband detests maple but I made it by the recipe the first time anyway. We found it much too sweet! It took a lot of vinegar and mustard to balance it out. I love complexity of this jam though so tonight I’m subbing corn syrup. You don’t really need the maple and the brown sugar.

  81. Rachel
    May 28, 2015 at 10:18 pm

    I would love to make this and send for christmas gifts to family in another state. Can this be canned? How would you recommend doing it? Thank you!!

  82. Maria Johnson
    June 4, 2015 at 3:25 pm

    I also would love to can this for gifting; do you have instructions to d so?

  83. Mona
    July 11, 2015 at 7:32 pm

    Wondering how many jars thos makes and if you process it in a hot water bath to preserve?

  84. Dawn
    July 29, 2015 at 9:51 pm

    We made this exactly as written and WOW!! WOW!!! So good! It was intended to be given as gifts, I suppose we’ll have to do that with the next batch 😛 Thanks for the terrific recipe!

  85. Sally
    August 26, 2015 at 11:38 am

    This is very tasty. But I put in the fridge and now it’s rock hard. I actually cooked it for less time than the recipe said. Could I have cooked it for too long? Anyone else have this problem?

  86. Ruth
    November 10, 2015 at 9:41 pm

    OMG!!! I just made this for the first time and I have to say it is horrible…disgusting…I’ll just have to eat it all myself. (\Can be served as a condiment or as an appetizer with cheese and crackers) I’m sure I’ll come up with more reasons to eat this so no one else will have to.
    One note: Just wanted to point out that medium heat varies on different stoves. Mine took about 45 minutes to get to the right consistency.

  87. Danielle Willits
    December 7, 2015 at 12:24 pm

    I made this last Christmas just to try at breakfast, I am making it and incorporating in gift baskets this year!!! So delicious!

  88. cynthia
    August 9, 2016 at 4:02 pm

    can i substitute salt pork for bacon ?

  89. tibbs
    August 17, 2016 at 7:15 pm

    Many have asked if this recipe can be pressure canned or hot water bath canned. Any recipe containing a meat product MUST be pressure canned to ensure that the canning process temperature is raised to 240f degrees to ensure any bacteria the causes botulism is killed, rendering the canned product shelf-stable and safe for non-refridgerated long term storage. Additionally, ANY home canned food products that are low acid MUST be pressure canned to ensure food safety standards. Hot water bath canning process temperatures only get to 212f degrees, rendering low acid foods unsafe for shelf stable storage. Any good canning reference book goes to lengthy explanations to enphansize important safety differences between pressure and hot water bath food canning and preserving .

    • Julie
      August 18, 2016 at 10:45 am

      Yes! I always just keep this in the fridge – making meat shelf stable makes me nervous 🙂

  90. Linda
    December 9, 2016 at 4:57 pm

    I made it today. It tastes delicious. The only problem was after it was refrigerated it turn to one hard block. I tried to sit it in a bowl of very hot water. It’s still hard. I did omit the vinegar and mustard that it said was optional. I don’t know what went wrong.

    • Julie
      December 14, 2016 at 1:32 pm

      Hmm.. it may have been overcooked? Have you tried warming it in the microwave? It does congeal with all that fat…

  91. Kinille
    January 22, 2017 at 3:01 pm

    I was wondering if I could freeze this? If anyone has tried freezing it

    • Julie
      January 23, 2017 at 10:10 pm

      It should freeze fine, although it won’t go perfectly solid because of the fat content.

  92. Robin
    February 5, 2017 at 12:43 pm

    Just made this, halved the recipe in case I didn’t like it. Didn’t want to waste the bacon, you know! Now I wish I’d made the whole
    thing, it’s terrific!!! At least I have enough to share for the Super Bowl today. Thanks Julie

    • Julie
      February 7, 2017 at 2:28 pm

      So great to hear it Robin!

  93. Woodsy1
    December 6, 2017 at 7:15 pm

    So good! Will give it as gifts as it’s near Christmas. Should, if kept in fridge, keep for 2 to 4 wks. I doubt it will last that long! I can meat & soups regularly in a pressure canner & am sure this recipe could be canned. May change the flavor or consistency. Might give it a try in which case I’ll check back in with y’all.

  94. Carolyn
    December 9, 2017 at 3:45 pm

    I like testing recipes for the holidays & made bacon jam today. My husband & daughter loved it. Due to food allergies, l am unable to eat pork. I definitely will make this again for Christmas. My family thanks you ?

  95. Lynn
    December 12, 2017 at 2:48 pm

    I want to make this for Christmas gifts. How many 1/2 pint jars will it make? Or can you just tell me how much and I’ll figure it out. Thanks!!

  96. Linda
    December 13, 2017 at 7:00 pm

    This would be good to make baked beans with similar ingredients

  97. Sybil
    December 16, 2017 at 6:50 pm

    Yeeees Lynn…my husband is getting a box filled with all his favorite foods we limit intake of the rest of the year: tollhouse cookies, spiced pecans, Kahlua cake, Key Lime pie tartlets,pecan pie tartlets, calomondin jam,cheese straws and THIS bacon JAM???? I can see him now dipping cheese straws right into this JAM. I can hear him now…so excited to find a new treat for my beloved. I have always given him his fav. treats for Christmas…no shirts or slippers or socks for him EVER….which is why we are together after 36 years of bliss..”the way to a man’s heart is through…….” Thanks SO MUCH for this..it will be a surprise for sure.

  98. cecilia
    December 18, 2017 at 5:40 am

    This bacon jam is so easy to make and so, so so good! Greart recipe, thanks!

  99. Amanda
    January 2, 2018 at 5:14 pm

    Do you drain all the bacon fat from the pan?

  100. Stephanie
    January 5, 2018 at 3:09 pm

    I think I’m doing something wrong. I ended up with a hard rock of stuff surrounded by white fat.

  101. Sandra Shultz
    February 25, 2018 at 2:37 pm

    How about a peanut butter and this bacon jam sandwich? Making my jam right now. Can’t wait! Peanut butter and bacon sandwiches are BOMB!

    • Julie
      February 25, 2018 at 9:14 pm

      Ooooh, intriguing!!

  102. Carolyn
    July 23, 2018 at 12:02 pm

    I made this jam last December, since then hubby has been beggin’ me to make it again. I’ll make it for dinner, he’ll be happy putting it on his burger. Would this recipe work with turkey bacon? I can’t tolerate pork. Great recipe ?

  103. Kim
    August 14, 2018 at 9:41 pm

    Y’all!!! OMG!! This is the best thing that has come out of my kitchen ever!!! And I am a pretty good cook/baker if I do say so myself. I could not stop tasting it while it was cooking. I mean it is THAT GOOD!!

    Not sure how there are any bad reviews. I did, however, cook it on LOW… not medium, in my cast iron skillet for 30 minutes, stirring (and eating) pretty often.


    • Kim
      August 14, 2018 at 9:42 pm

      The question marks on my comment were supposed to be smiley faces, not question marks. LOL

  104. Jody
    October 13, 2018 at 1:40 pm

    OMG! I just made this! I dislike maple syrup so subbed a Tbsp of honey and a splash of apple cider vinegar. I used balsamic and a tsp of regular mustard. And, because I like the bitterness I knew coffee would add, I used a Tbsp of instant with a half cup hot water (to dissolve it). I love that it’s not overly sweet, again I think that’s because of the coffee(?). I will make this again and again. Thank you so much for the fantastic recipe!!

  105. Sonja
    December 20, 2018 at 6:47 pm

    My family LOVES this! It is a must have at our family gatherings. I want to try it with scallops next!!!

    • Julie
      December 21, 2018 at 11:25 am

      Yay! so glad to hear it!

  106. Lori Lampasona
    February 1, 2022 at 11:06 am

    I would REALLY love to know exactly how you make those burgers to go with the bacon jam! ??

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