Bacon Onion Jam
Transform ordinary dishes into gourmet meals with this irresistibly rich Bacon Onion Jam. This condiment masterfully balances the smoky depth of crispy bacon with the sweet tang of caramelized onions and Dr Pepper. It’s the sweet, savory, and smoky spread your sandwiches, burgers, and cheese boards have been missing.
If you’ve never made jam before, you might be surprised at just how simple it is, requiring just one skillet and about 40 minutes from start to finish. Once the bacon is crispy and the onions caramelized, the rest of the process for this bacon onion jam recipe is largely hands-off, as the jam simmers gently into a thick, glossy spread.
This bacon onion jam goes way beyond just a basic burger condiment! Keep a jar of it in your fridge as your new secret weapon for elevating everything from a weekday grilled cheese to an impressive holiday appetizer platter. It stores beautifully and can easily be doubled – because we know you’ll need more!
What is bacon onion jam?
This bacon onion jam is a masterful blend of savory, sweet, and smoky flavors. It builds a rich foundation with crispy bacon and deeply caramelized onions, which provide a salty and sweet, jammy texture.
These robust elements are then perfectly balanced by the flavors of Dr Pepper soda and the sharp, tangy kick from mustard. The result is a complex, versatile condiment that is simultaneously rich, sweet, and deeply savory.
Ingredients needed to make this bacon onion jam
- Bacon: Provides a smoky, salty, meaty base and chewy texture. Pancetta is a good substitution for a less smoky flavor.
- Unsalted butter: Adds rich, savory depth and helps sauté the aromatics. Olive oil or bacon fat can be used for a dairy-free option. I prefer using unsalted butter since the bacon already adds ample salt.
- Garlic: Freshly minced garlic clove will always provide the best depth of flavor. Add 1/4 teaspoon of garlic powder in a pinch.
- White onion: Becomes sweet and jammy when caramelized. Yellow onion is a perfect substitute.
- Packed dark brown sugar: Contributes deep molasses sweetness and helps create a thick, sticky glaze. Light brown sugar can be used for a milder taste.
- Mustard seed: Adds a sharp, pungent pop and textural crunch. Use 1/2 teaspoon of dry mustard for a similar flavor without the seeds.
- Dijon mustard: Provides a tangy, sharp flavor that cuts through the richness of the jam. Yellow mustard can be used but is more pungent.
- Salt: Enhances all the other flavors and balances the sweetness. Adjust to taste at the end of the cooking.
- Dr Pepper: Adds a unique, spiced sweetness and acidity that reduces into a glaze. Coca Cola or root beer are excellent substitutes.
- Tomatoes: Vine-ripened tomatoes provide fresh acidity and body, breaking down to thicken the jam. Canned diced tomatoes (drained) can be used, if necessary.
How do you make this bacon and onion jam?
Cook the bacon:
- In a large heavy skillet, cook the bacon over medium-high heat, stirring often, until crispy, about 10 minutes.
- Line a large platter with paper towels and transfer the bacon to the paper towels to drain.
Sauté the aromatics:
- Drain the grease out of the skillet and return it to medium-high.
- Melt the butter; add the garlic and sauté until lightly browned, about 10 seconds.
- Add the onion and cook, stirring often, until well browned, about 8-10 minutes.
Combine and simmer:
- Stir in the dark brown sugar and mustard seed.
- Once melted and combined, add in the Dijon mustard and salt, and chopped cooked bacon.
- Add the Dr. Pepper soda and stir to combine.
- Bring the mixture to a simmer and then reduce the heat to low and continue to simmer gently, stirring occasionally for 15 minutes.
Cool and store:
- Let the jam cool slightly before using. You can also store it in the fridge if you only intend to use it later.
Serving
This bacon onion jam is the ultimate secret weapon for elevating everyday meals. Its sweet, smoky, and savory profile makes it a phenomenal condiment for burgers, grilled cheese sandwiches, breakfast sandwiches, quesadillas, breakfast scrambles, roasted veggies, or as a gourmet pizza base in place of traditional tomato sauce!
If you’re entertaining, this jam is a guaranteed star on any charcuterie or cheese board, offering a touch of sweet-and-salty flavor to baked brie and cheese balls. For a hot appetizer, mix it into the cream cheese filling for jalapeño poppersor add a spoonful to your deviled egg yolk mixture for incredible depth of flavor. You can also gently warm it with a touch of barbecue sauce to create an irresistible glaze for cocktail meatballs or sausages.
This thick bacon onion jam is also great for enhancing simple, comforting dishes. A spoonful stirred into macaroni and cheese or creamy risotto introduces a wonderful smoky depth, while a dollop on top of a baked potato or a warm buttermilk biscuit creates a perfect bite of savory, spicy, and sweet.
It’s so good, you want to eat it straight from the jar with your favorite crackers! Or, make a grilled cheesy cheese sandwich!
For gift giving, double the recipe and put in small little canning jars (tie a red ribbon around the lid), and store in the fridge until ready to give away. Use within a week of giving!
Sandy’s tips and substitutions:
- Storage: Once cooled, store your bacon onion jam in a covered container in the refrigerator for up to 3-4 days.
- Freezing: I don’t recommend freezing this jam as the texture will change, unless you only intend to melt it into other dishes.
- Drain excess grease: Make sure to drain the bacon grease from the skillet or you will end up with overly greasy jam instead of it being glossy.
- Clean the skillet between cooking: Wiping the skillet clean with a paper towel between cooking the bacon and the aromatics will ensure that nothing remains stuck to the bottom of the pan which could lead to burning.
- Crispy bacon is key: Ensure your bacon is cooked until truly crispy. This prevents it from becoming chewy or rubbery once combined with the rest of the jam ingredients.
- Take time to caramelize the onions: Take the full time to caramelize the onions until they are a deep golden brown. This builds a critical sweet, savory foundation for this jam.
- Thickens as it cools: The jam may still seem saucy when hot but it will thicken significantly as it cools to a spreadable consistency.
- Double: Easily double this bacon onion jam recipe. Make sure to use a large enough skillet or cook in batches.
More mouth-watering jam recipes you may want to try:
- Baked Brie with Fig Jam
- Best Homemade Strawberry Jam
- Baked Brie with Peach Jam
- Goat Cheese Apricot Jam Appetizer
Get the Recipe:
Bacon Onion Jam
Ingredients
- 1 pound sliced bacon, cut into ½-inch-wide pieces
- 2 Tbsp unsalted butter
- 1 garlic clove, minced
- 1 medium white onion, diced
- ½ cup packed dark brown sugar
- 1 tsp mustard seed
- 1 tsp Dijon mustard
- ½ tsp salt
- 1 cup Dr Pepper, soda
- 2 large vine-ripened tomatoes, cut into ½-inch dice
Equipment
- 1 12 pack of 4 oz canning jars for gift giving
Instructions
- In a large heavy skillet, cook the bacon over medium-high heat, stirring often, until crispy, about 10 minutes. Line a large platter with paper towels and transfer the bacon to the paper towels to drain.
- Drain the grease out of the skillet and return it to medium-high Melt the butter; add the garlic and sauté until lightly browned, about 10 seconds. Add the onion and cook, stirring often, until well browned, about 8-10 minutes. Stir in the dark brown sugar and mustard seed. Once melted and combined, add in the Dijon mustard and salt, and chopped cooked bacon.
- Add the Dr. Pepper and stir to combine. Bring to a simmer. Reduce the heat to low and simmer gently stir occasionally for 15 minutes. Let cool slightly before using. It will be thick, but also drippy.
- Store in a covered container in the refrigerator for up to 3-4 days!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
