Mouthwatering Bacon Jam

I had never really come across bacon jam until my brother mentioned he made some and couldn’t stop munching on it. That was over a year ago, and honestly, I’m still baffled about why I waited this long to try making it myself!

This crock pot bacon jam has such a fantastic, one-of-a-kind flavor. It’s amazing on so many things but also incredible just on its own as a tasty appetizer. Plus, making it in the crock pot was a total win, especially with all the heat and humidity we’ve been dealing with lately.

For this recipe, I chose thick-cut Applewood smoked bacon to add an extra layer of rich flavor. Feel free to use any thick-cut bacon you love. Whether you spread it on a burger or pile it on crackers for a snack, I promise this crock pot bacon jam will become a family favorite. Enjoy every bite!

I had no clue what bacon jam was until my brother raved about making it and constantly snacking on it — but now, I’m so glad I finally gave it a try. This crock pot bacon jam recipe nails that perfect sweet-and-salty balance: smoky bacon paired with rich maple syrup and dark brown sugar, brightened with apple cider vinegar and just a touch of heat.

It’s mostly hands-off since it’s made in a crock pot, cooking for about 3 to 4 hours on high until the mix becomes thick and syrupy. The magic starts with thick-cut Applewood smoked bacon, sautéed onions and garlic, deglazed with brewed coffee and vinegar, then slow-cooked to perfection before being pulsed into a chunky, spreadable jam. The end result is a wonderfully flavorful condiment that’s amazing on burgers, crackers, grilled cheese, eggs — or honestly, just straight from the jar.

Below, you’ll find the full list of ingredients, detailed step-by-step instructions (plus a stovetop option if you don’t have a crock pot), helpful pro tips to nail the best texture and flavor every time, ideas for mix-ins and swaps to customize your batch, and storage advice so you can make this crock pot bacon jam ahead of time. Plus, I’ve included plenty of photos to inspire your serving ideas. Let’s get you cooking!

What Makes It So Irresistible

This crock pot bacon jam stands out because it beautifully balances smoky, salty bacon with the sweetness of maple and brown sugar, brightened by tangy apple cider vinegar and a subtle kick from red pepper flakes. The result is a rich, spreadable sauce that’s both savory and sweet — perfect as a topping for burgers, crackers, grilled cheese, or eggs. Plus, since it’s cooked mostly in the crock pot, you get deep, layered flavor without hovering over the stove. Bonus: it stores well so you can whip up a batch ahead for easy snacking or casual entertaining.

Ingredients and Quantities

• 1 1/2 pounds Applewood Smoked Thick Cut Bacon, cut into 1-inch pieces
• 2 medium onions, finely diced
• 1/2 cup Apple cider vinegar
• 2 teaspoons minced jarred garlic or 3 cloves garlic, peeled and smashed
• 1/2 cup dark brown sugar
• 1/4 cup 100% pure maple syrup
• 3/4 cup brewed coffee
• 1 teaspoon red pepper flakes

Crock Pot Cooking Instructions

1. Chop 1½ pounds thick-cut bacon into ~1-inch pieces; dice 2 medium onions and mince 2–3 garlic cloves (or use jarred minced garlic).
2. Cook the bacon in batches over medium heat in a large skillet until light and slightly crisp; transfer bacon to paper towels to drain.
3. Pour off all but about 1 tablespoon of bacon fat from the skillet.
4. Add the diced onions and minced garlic to the skillet and cook over medium heat until the onions soften and begin to brown, about 5–8 minutes.
5. Add 1/2 cup apple cider vinegar, 1/4 cup maple syrup, 1/2 cup dark brown sugar, and 3/4 cup brewed coffee to deglaze the pan; bring to a boil while scraping up browned bits.
6. Stir the cooked bacon and 1 teaspoon red pepper flakes into the pan mixture.

7. Transfer the mixture to a 6‑quart crock pot and cook uncovered on high for 3–4 hours, stirring occasionally, until the liquid reduces and the mixture is thick and syrupy.

8. Let the cooked mixture cool for 10–20 minutes.
9. Pulse the cooled mixture in a food processor to your preferred texture (pulse less for chunkier jam, more for smoother spread).
10. Alternatively, simmer the entire mixture in a wide heavy pot over low–medium-low heat, stirring occasionally, until thickened, about 45–75 minutes.

Pro Tips and Troubleshooting

• Cook the bacon in batches so it browns instead of steaming—that way your jam gets better flavor and a nicer texture.
• Hold on to about a tablespoon of bacon fat for sautéing the onions; it adds that rich, smoky depth you want.
• Don’t over-blend the jam—pulse it just enough to keep some texture. If you puree it too much, it turns into a paste instead of a jam.
• If your jam looks too thin once cooked, either keep simmering it uncovered or pour small amounts back into a skillet to evaporate extra liquid. Remember, it thickens more as it cools.
• Give the jam a taste and adjust sweetness or heat. Cut back on the brown sugar or maple syrup if you want it less sweet, or add a little extra red pepper flakes if you like a kick.
• Use a wide skillet for the stovetop method—it helps the liquid evaporate faster. Don’t forget to scrape the bottom often to lift all those tasty browned bits.

Ways to Customize It

• Bourbon maple bacon jam: Stir in 1 to 2 tablespoons of bourbon near the end for a warm, rich boozy touch.
• Swap the vinegar: Use balsamic vinegar instead of apple cider vinegar for a deeper, tangier flavor profile.
• Add crunch: Toss in a quarter cup of chopped toasted pecans or walnuts after processing for a fun texture twist.
• Turn up the heat or smokiness: Add a small chopped chipotle in adobo sauce for smoky spice, or just increase the red pepper flakes.
• Shallot-forward version: Substitute one or two shallots for the onions to get a milder, more delicate onion flavor.
• Vegetarian take: Replace bacon with smoked mushrooms and smoked tofu or tempeh for a smoky, umami-rich jam.

Storing, Freezing, and Reheating

After your crock pot bacon jam cools down, store it in an airtight container or jar in the refrigerator for up to 4 weeks. If you want to keep it longer, freeze it in small portions or even in an ice-cube tray and then transfer the frozen cubes to a freezer bag. Frozen bacon jam stays good for up to 3 months. To use, thaw overnight in the fridge and warm gently in a small pan or microwave. Just a heads up — bacon jam isn’t shelf-stable, so don’t leave it out uncovered for over two hours or try to store it unrefrigerated.

Common Questions and Answers

• How long does bacon jam last? — It keeps for about 4 weeks in the fridge when sealed tight and up to 3 months frozen.
• Can I can bacon jam to make it shelf stable? — Nope. Because it contains meat and low-acid ingredients, it requires special pressure canning for safety. Regular home canning isn’t recommended without the right equipment and instructions.
• Can I make this on the stovetop instead of a crock pot? — Absolutely. Just simmer the whole mixture in a wide, heavy pot over low heat, stirring now and then, until it turns syrupy. This usually takes between 45 and 75 minutes.
• Can I use different bacon? — Yes! Thick or regular cut bacon works fine. Smoked varieties like Applewood add extra flavor, and pancetta or smoked pork belly work great too.
• How do I get chunkier versus smoother jam? — Pulse it less in your food processor for chunkier bits, or blend it longer for a smooth, spreadable texture.
• Can I make this in an Instant Pot? — You can brown the ingredients using the sauté function, then pressure cook. However, you’ll still need to reduce the liquid by finishing it on sauté or in a skillet to get that perfect syrupy jam texture.