Onion Bacon Jam is not the traditional flavor of preserves you may be used to, but it is definitely worth a try! It’s a savory and unique preserve that will elevate your taste buds. With a definite onion flavor supported by the saltiness of the bacon, Onion Bacon Jam is great on crackers with cheese or even mixed in ground beef for your next meatloaf recipe! I also have whiskey bacon jam and tomato bacon jam you will have to check out!

Onion Bacon Jam in a Jar with a Spoon
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Ingredients & Substitutions

Bacon: The bacon can be broken up into pieces before or after being cooked. Do not make it ahead of time, since you will use some of the bacon grease to cook the onions and shallots. You could also use turkey bacon if preferred.

Onion: Look for one large yellow onion or about 3 small onions. You will need about 3 cups of chopped onion for the recipe.

Shallots: Shallots are a type of onion that are known for their sweeter, milder taste and delicate flavor. They are smaller in size compared to regular onions and have a long, narrow shape.

Sauce: The brown sugar, maple syrup, apple cider vinegar, and chili powder give you a sweet and spicy sauce.

Onion Bacon Jam in a Pan with Spoon

How to Use Onion Bacon Jam

If you are looking for ways to use up your Onion Bacon Jam before it goes bad, there are many delicious options to consider:

  • Use a dollop on a cracker with some cream cheese.
  • Spread it on your grilled cheese sandwich before you grill it.
  • Substitute Onion Bacon Jam for the bacon on your BLTs.
  • Add it to your scrambled eggs.
  • Use it as a topping for a hamburger or cheeseburger (my favorite).
  • Mix it in with your macaroni and cheese.
  • Top your favorite roasted vegetables.

These suggestions will help you fall in love with this jam. Let me know if you found other flavorful ways to use Onion Bacon Jam!

Onion Bacon Jam in a Jar with a Spoon

How to Store Onion Bacon Jam

Onion Bacon Jam is a delicious and popular condiment that can be used in a variety of dishes. However, it should not be stored at room temperature as it can spoil quickly. The best way to store it is in the refrigerator or freezer. When stored in the refrigerator, it will last for 2-4 weeks, while freezer storage will give it a longer shelf life. Since Onion Bacon Jam cannot be safely canned, it is important to consume it within 2-4 weeks when stored in the refrigerator or freeze it for longer storage. When freezing, be sure to use straight-sided mason jars (or glass jars) and leave about an inch of space at the top to allow for expansion.

Onion Bacon Jam on a Cracker with Cream Cheese

More Appetizers

4.95 from 37 votes

Onion Bacon Jam

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
With caramelized onions and full of bacon, Onion Bacon Jam will be the condiment you have been missing!


  • 1 pound thick-cut bacon, diced
  • 2 large yellow onions, finely chopped (about 3 cups)
  • 2 large (or 6 small) shallots, diced (about 1 ½ cups)
  • 2 teaspoons garlic, minced
  • ½ cup (100 g) light brown sugar, packed
  • ¼ cup (85 g) maple syrup
  • cup (79 g) apple cider vinegar
  • 1 teaspoon chili powder, optional, but highly recommended


  • In a medium skillet over medium heat, cook bacon until crispy. While the bacon is cooking, line a plate with a paper towel.
  • Place the cooked bacon onto the lined plate. Set aside.
  • Leave about 4 tablespoons of bacon grease in the pan, carefully removing the rest.
  • To the pan, add the onion and diced shallots. Reduce the heat to medium-low. Cook until the onions and shallots are caramelized, 15-20 minutes, stirring often.
  • Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and pieces of cooked bacon.
  • Simmer for 7-10 minutes, or until the mixture has thickened. It should be about the consistency of a jam.
  • Serve warm or cold, but you may want to warm slightly if it has been refrigerated.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. My kids came over for a burger night so I thought I’d give this recipe a try. It was a HUGE hit! Everyone loved it. It took the burgers to the next level. It tasted like something we’ve had at a high end burger place in LA. I used the left overs (which wasn’t a lot) in a grilled cheese sandwich. It was a party in my mouth. This will definitely be a staple in our house.

  2. Hello. I am making this tomorrow (Thursday) and plan on using it on Friday, and/or Saturday. If it stays refrigerated until I use it, will it be okay? I know to warm it up, I am going to use it over brie.

  3. I made this (it’s amazing!) and froze it, but it did not freeze solid. Is that typical? Is the shelf life still extended by freezing? Want to make a big batch. 🙂

    1. This is what it says

      Show Nutrition Info
      Course: Appetizer, Dessert, Snack
      Keyword: Bacon Jam
      Servings: 40 tablespoons (or about 2 1/2 cups)

  4. It says 2 large onions or shallots but then in the ingredient list, it has both (exceeding 3 cups of onion) Can you clarify is it one of the other or all of the above. Thank you so much!

    1. Hi, Jennifer. I work with iambaker and am happy to help with questions. You need both yellow onions and shallots for this recipe. I used 3 cups of chopped yellow onions as well as 1 1/2 cups of diced shallots. I hope this clears it up; it is a delicious recipe! Have a great day!

  5. How do the companies that sell this product process it for sale in jars? I think it would be great if we could can it for future use instead of using up space in the refrigerator

  6. I halved the recipe and am going to use it on grilled cheese Sami’s and burgers.
    I added some cayenne too for a kick! Mine did not turn out looking like yours. Everything was great until I added in the final ingredients. I only cooked that on low heat for a bit because it was smelling like the bacon I added in was burning. It tastes great just does not look jam like. It tastes a bit burnt. I added more ACV for a bit more tang. What did I do wrong? I’m an exceptionally experienced cook but I don’t know?

  7. Delicious! I cooked it a bit longer than directed, to get it pretty thick. Also, toward the end of the cooking time, I stirred in 1 tablespoon of Dark Chocolate Balsamic Vinegar – terrific

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