Bacon jam sounds like one of those novelty foods people invent after a few beers, but the truth is this stuff is the real deal. It’s smoky, sweet, salty, sticky, and once you’ve made a batch, you’ll start putting it on everything from burgers to breakfast toast. Give this smoked bacon jam recipe a crack and see what it’s all about.
The magic of bacon jam comes from slow cooking bacon with onion, sugar, vinegar, and maple until it turns into a glossy, caramelised relish. My twist? A hit of smoke from the BBQ. That smoke latches onto the bacon and onions, giving you another layer of depth you won’t get on the stovetop alone.
This is more than a condiment, it’s a weapon. Keep a jar in the fridge, and you’ll be pulling it out for weeks to level up meals.
Why bacon jam works so well with BBQ
Think about it: BBQ already leans into smoky, rich, bold flavours. Bacon jam doubles down on that, but balances it with sweetness and tang. It’s the sticky glaze on ribs, the topping that turns a plain burger into something you brag about, the drizzle that makes smoked meatloaf unforgettable.
When you make it on the BBQ instead of just the stovetop, the flavour hits harder. That subtle smoke makes it less “gimmick” and more “secret weapon.”
Ingredients
- 1 tbsp peanut oil (or neutral cooking oil)
- 500g rindless bacon rashers, cut into thin strips
- 1 red onion, finely chopped
- 140g (⅔ cup, firmly packed) brown sugar
- 80ml (⅓ cup) apple cider vinegar
- 60ml (¼ cup) maple syrup
- Optional: 1 tsp smoked paprika or chilli flakes for extra kick
Method
Step 1: Fire up the BBQ
Set your smoker or BBQ for indirect heat at 180°C (350°F). Toss in a chunk of apple wood or hickory. Place a cast-iron skillet or pan directly on the grill grates to heat up.
Step 2: Render the bacon
Add the oil, then the bacon strips. Cook, stirring, until the fat renders and the bacon starts to turn golden and crispy around the edges.
Step 3: Add the onion
Stir in the chopped onion and cook for about 10 minutes, until soft, golden, and picking up smoke.
Step 4: Build the jam
Sprinkle in the brown sugar and stir until it starts to caramelise. Pour in the apple cider vinegar and maple syrup. Stir well and let it bubble down into a sticky, jammy consistency. This usually takes 10–15 minutes.
Step 5: Finish strong
Taste and adjust. Add smoked paprika or chilli flakes if you like a bit of heat. Once thick and glossy, pull the skillet off the BBQ and let the jam cool slightly. It will thicken more as it cools.
Step 6: Store it
Spoon into a jar and keep it in the fridge for up to 2 weeks. Warm gently before using.
Tips for perfect bacon jam
- Use good bacon. Streaky bacon gives you the right fat-to-meat ratio for a glossy finish. Don’t go too lean or you’ll miss the richness.
- Low and slow. Don’t rush the onion and bacon stage. The slower they cook, the sweeter and smokier they’ll taste.
- Balance is key. If it’s too sweet, add a splash more vinegar. Too tangy? A bit more sugar or maple.
- Make extra. You’ll burn through a jar quicker than you think.
What to put bacon jam on
This is where the fun starts. Bacon jam doesn’t belong in just one box — it’s versatile. A few ideas:
- On burgers. Spread it on the bun, melt cheese over the patty, and watch people’s eyes light up.
- With smoked meatloaf. (Like this one 👈). The sweet, smoky jam turns every slice into BBQ comfort food heaven.
- On steak. Forget fancy sauces, a spoonful of bacon jam on a reverse-seared steak is next-level.
- Breakfast. Toast, fried eggs, bacon jam. Enough said.
- Charcuterie. Put a jar on the board next to cheeses and cured meats, and it’ll be gone before the crackers.
FAQs about bacon jam
Is bacon jam safe to keep?
Yep. Store it in a sealed jar in the fridge for up to 2 weeks. Just reheat gently before using.
Can I freeze bacon jam?
You can. Portion it into small containers, freeze, and thaw as needed.
Does it taste like dessert?
Nope. It’s sweet, but it’s still savoury and smoky. Think glaze, not jam on scones.
Final thoughts
Bacon jam is the kind of thing that feels over-the-top until you taste it. Then it just makes sense. It’s smoky, sticky, savoury, sweet, and absolutely addictive. Whether you’re layering it on burgers, glazing a meatloaf, or sneaking spoonfuls straight from the jar, it’s a recipe every BBQ cook should have up their sleeve.
Make it once, and you’ll wonder how you ever fired up the smoker without a jar in the fridge.
