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A glass jar filled with chunky, dark brown bacon jam, with a metal clasp lid, sits on a countertop.
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Onion Bacon Jam Recipe

Slow cooker onion bacon jam, finished in a skillet until it clings. Sticky, mahogany-dark, and built to make everything else in your fridge jealous.
Prep Time30 minutes
Cook Time4 hours 30 minutes
Course: condiment
Cuisine: American
Servings: 24 servings (~2.5 to 3 cups total)
Calories: 227kcal
Author: Kita Roberts

Equipment

Ingredients

  • 2 lbs thick-cut bacon cut into ½-inch lardons
  • 4-5 large yellow onions finely diced
  • 4–5 garlic cloves minced
  • 1 bundle fresh thyme tied
  • 1 cup dark brown sugar packed
  • 1 cup strong brewed coffee
  • ½ cup bourbon whiskey
  • ½ cup balsamic vinegar
  • ¼ cup apple cider vinegar
  • ¼ cup pure maple syrup
  • 1 tsp red pepper flakes optional but we highly recommend
  • Freshly cracked black pepper to taste

Instructions

Prep the Bacon

  • Freeze bacon 15 min, then cut crosswise into uniform ½-inch lardons (pieces).
    A wooden cutting board with diced bacon, a knife, onions, garlic cloves, thyme, and a measuring cup of brown sugar on a white surface.

Render the Bacon

  • Cook in batches in a large skillet over medium heat until deep brown and crispy, 8–10 min per batch. Reserve 3–4 tbsp fat; discard rest. Transfer bacon to paper-towel-lined plate.
    Diced bacon pieces are cooking and browning in a stainless steel pot on a wooden trivet, viewed from above.

Cook the Onions

  • Cook diced onions in reserved fat over medium heat until soft and translucent with golden edges, 10–15 min. Add garlic and cook 1 more minute.
    Chopped onions being sautéed in a stainless steel pot, viewed from above.

Deglaze

  • Increase to high heat. Add bourbon; scrape up all browned bits. Bubble hard for 2 full minutes to cook off alcohol.

Slow Cook

  • Transfer onion mixture and bacon to slow cooker. Add coffee, both vinegars, maple syrup, brown sugar, pepper flakes, black pepper, and thyme bundle. Stir to combine. Cook HIGH 4 hrs or LOW 6–8 hrs. Remove lid for last hour.
    A slow cooker filled with a mixture of chopped onions, diced bacon, coffee, and herbs, ready to cook.

Skillet Finish

  • Discard thyme. Transfer to a wide 12-inch skillet over medium-high heat. Cook, stirring constantly, 20–30 min until sticky, glossy, and mahogany-dark. Drag test: spoon through jam should hold 1 second before flowing back.
    Slow cooker filled with a dark, chunky bacon jam.

Finish and Jar

  • Optional: pulse 2–3 times in food processor for smoother texture. Don't over process, this should have texture.
  • Cool completely before jarring.
    A glass jar filled with bacon jam sits on a plate with two slices of bread beside it.

Notes

  • Do NOT put raw bacon directly in the slow cooker — results in greasy, flabby texture that won't render.
  • The skillet finish is mandatory. Slow cooker = flavor. Stovetop = texture.
  • Fridge: 2–3 weeks airtight. Freezer: up to 3 months. Always serve warm or room temp.
  • Too firm after refrigerating? Stir in a splash of water or bourbon while reheating over low heat.

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 257mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.3mg