Bacon Jam. Enough said. Recipe inside!

Bacon Jam. Enough said. Recipe inside!

Bacon Jam


  • 2 LBS sliced bacon
  • 3 medium sweet onions
  • 3 TBs bourbon or brandy
  • 1/4 cup beef broth
  • 1/4 cup apple cider vinegar
  • 1/2 cup brown sugar


The Start

  • Dice the bacon and the onions.

Instant Pot Method

  • Put the instant pot on saute.
  • Once hot, add the bacon and onions, stirring occasionally.
  • Cook the bacon and onions until the bacon renders its grease and the onions are translucent.
  • Discard all but about 1 TBS of the bacon grease.
  • Add bourbon or brandy. Use it to deglaze the pot, scraping up all the good bits.
  • Turn off saute and add remaining ingredients. Stir until combined.
  • Put on lid and pressure cook high for 10 minutes. Quick-release pressure once time is up.

Traditional Method

  • Saute the bacon in a large pot until the bacon has rendered its grease Remove the bacon.
  • Discard all about 2 TBS of the grease and saute the onions in the same pot on low heat. Stir occasionally until they carmelize, up to an hour or so.
  • Add bacon back to the pot and turn up the heat. Add the brandy or bourbon and let evaporate a bit while stirring.
  • Add the remaining ingredients. Reduce heat to simmering.
  • Cook, stirring frequently until the jam has thickened.

The Finale

  • Use an immersion blender or a food processor to break up the bigger bits. If you like your jam a bit thicker, cook another 3–5 minutes (saute function on instant pot or simmer on low).
  • Refrigerate for up to two weeks. (I use a jar.) You can also freeze this for up to three months (as if it will last that long).

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