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Overhead view of a jar of bacon jam surrounded by slices of crisp bread.

Sweet Onion Bacon Jam

Rich, sweet, and savory bacon jam is the simple-but-incredible condiment you'll want to serve with everything!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield:8 servings


  • Large skillet
  • Plate lined with paper towels


  • 1 pound thick-cut bacon chopped into 1-inch pieces
  • 2 medium sweet onions diced
  • 2 cloves garlic minced
  • ¼ cup balsamic vinegar
  • packed cup brown sugar or coconut sugar or Brown Swerve
  • 1 tablespoons water


  • Add chopped bacon to large skillet. Cook over medium heat, stirring frequently, until bacon is just crispy but still chewy. Be careful not to overcook!
    Overhead view of chopped bacon pieces in large grey skillet with wooden spoon and rendered bacon fat.
  • Transfer fully-cooked bacon to plate lined with paper towels. Drain all but 2 tablespoons bacon fat from skillet and discard or save for other uses.
  • Add diced onions to skillet with 2 tablespoons reserved bacon fat. Stir well and cook approximately 10 minutes or until onions have caramelized.
    Overhead view of diced onions in a large grey skillet on a white background.
  • Once onions caramelize, add garlic, balsamic vinegar, brown sugar, and water. Return cooked bacon to skillet and stir well to incorporate ingredients.
  • Reduce heat to low. Cook mixture approximately 10 to 15 minutes or until jam has thickened. Taste and adjust flavoring, adding brown sugar or salt as needed. Once satisfied, serve bacon jam warm or at room temperature with desired accompaniments.


  • Make it Keto: Use 1 ½ to 2 pounds bacon and only 1 sweet onion. Replace the brown sugar with Brown Swerve.
  • Make it Paleo: Make sure your bacon has no added sugar. Use coconut sugar instead of brown sugar.


Serving Size: 1serving | Calories: 306kcal | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 387mg | Potassium: 235mg | Total Carbs: 18g | Fiber: 1g | Sugar: 14g | Net Carbs: 17g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg
Recipe By:Jasmine Comer