Black Pepper Bacon Onion Jam

Black pepper bacon onion jam is a thick, spoonable condiment made from chopped thick cut bacon and two pounds of slowly browned onions, cooked down with brown sugar, apple cider vinegar, strong coffee and a generous amount of cracked pepper. It is for anyone who wants a burger with more going on, and for cooks who like keeping a jar of something savory in the fridge. One batch makes about 2 half pints.

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More bacon jams

• Bacon Balsamic Onion Jam
• Hot Honey Bacon Onion Jam
• Smoked Paprika Bacon Onion Jam
• Balsamic Caramelized Onion Jam
• Bourbon Maple Bacon Jam
• All our jams and jellies

What goes into the jar

• 1 lb thick cut bacon, chopped
• 2 lb yellow onions, thinly sliced
• 1/2 cup brown sugar
• 1/3 cup apple cider vinegar
• 1/2 cup strong coffee
• 2 tsp cracked black pepper

Two things that make or break bacon onion jam

The first is the size of the bacon. Keep the pieces on the larger side when you chop. They shrink as they crisp, and they spend another 30 minutes in a sweet, sticky simmer, so small bits tend to disappear into the onions. Bigger pieces stay visible in the jar and give you something to bite into when the jam goes on a burger.

The second is patience with the onions. Two pounds of sliced onions look like far too much at first, then collapse as they release their water. The recipe gives them a full 25 minutes in the bacon fat, and that time is where most of the flavor comes from. Pull them early and the jam tastes sharp and thin. Let them go until they are soft and golden all the way through, stirring often so the slices at the bottom of the pan do not scorch while the top layer is still pale. If the edges start to darken too fast, turn the heat down a little.

Notice that the recipe keeps only 2 tablespoons of the rendered fat. A pound of thick cut bacon gives off much more than that, and pouring it all back in leaves a greasy layer that hardens on top of the jar in the fridge. Two tablespoons is enough to coat the onions and carry the smoky flavor.

Why coffee and vinegar end up in a jam

Half a cup of brown sugar makes this sweet, and the 1/3 cup of apple cider vinegar keeps that sweetness in check. It also cuts through the richness of the bacon so each spoonful does not feel heavy. The strong coffee adds a slightly bitter, roasted note and darkens the color. Most of its liquid simmers away, so what is left reads as depth more than as a cup of coffee. The 2 teaspoons of cracked black pepper are what set this version apart: you get small bursts of heat against the sugar.

For a cheesy appetizer to set beside a jar of this jam, our mini bacon cheddar cheese balls can be made ahead and finished right before guests arrive.

If you want a sweeter jar with a little heat, our hot honey bacon onion jam swaps the black pepper for honey and red pepper flakes.

Without the bacon, this garlic balsamic onion jam is just as good spooned onto a burger.

If you enjoy bacon and onion spreads, try smoked paprika bacon onion jam for its sweet smoked paprika flavor.

How to make it

• Cook the chopped bacon until crisp. Lift it out of the pan and set it aside, then pour off the fat, keeping 2 tablespoons in the pan.
• Add the thinly sliced onions to the fat and cook for 25 minutes, stirring often, until soft and golden.
• Return the bacon to the pan and add the brown sugar, apple cider vinegar, coffee and cracked black pepper. Simmer for 30 minutes until the mixture is thick and sticky and most of the liquid is gone.
• Spoon the jam into clean jars. Refrigerate for up to 2 weeks or freeze for up to 3 months. This recipe is not for water bath canning.

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Spreading it around and keeping it fresh

A burger is the obvious first stop. A spoonful on a hot patty softens slightly and runs into the meat, and the pepper holds up well against a charred bun. From there it is easy to find other places for it: a grilled cheese, a cheese board next to crackers, or a sandwich that needs a sweet and salty layer.

Once the jam is in clean jars, it keeps in the refrigerator for up to 2 weeks. For longer storage, freeze it for up to 3 months. Since the recipe makes about 2 half pints, a simple plan is to keep one jar in the fridge for the week and put the second in the freezer for later.

The jam firms up when it is cold because of the bacon fat, so let it sit out for a few minutes or warm it gently before spreading.

If you like this kind of savory spread, try our smoky chipotle brown sugar bacon jam or the tangier bacon balsamic onion jam . For a fruit version with some heat, our blackberry jalapeno jam is a good next batch, and the black garlic mushroom spread belongs on the same cheese board.

Questions about black pepper bacon onion jam

Why can’t this jam be water bath canned?

Home water bath canning is meant for high-acid foods, and a jam built on bacon and onions does not fall into that group. The recipe is written for the refrigerator and the freezer only, so stick to those.

How do I know when it is done simmering?

Look for a sticky, glossy mixture that clings to the spoon. When you drag a spoon across the bottom of the pan, the path should stay open for a moment instead of filling right back in with liquid.

Will it taste strongly of coffee?

The coffee cooks down along with the vinegar during the 30 minute simmer. It adds a roasted, slightly bitter background that balances the brown sugar more than it tastes like a cup of coffee.

Why are the onions sliced thin?

Thin slices soften evenly in the 25 minutes they spend in the fat and break down into the jammy texture. Thick slices stay firm and make the jam harder to spread.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us