Smoked Paprika Bacon Onion Jam

Smoked paprika bacon onion jam brings chopped bacon and thinly sliced yellow onions together in a deep, sticky spread. Brown sugar, apple cider vinegar and strong coffee simmer into the onions, while sweet smoked paprika supplies the smoky flavor. This recipe suits anyone who likes a savory jam with visible onion strands and pieces of bacon.

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Ingredients for smoked paprika bacon onion jam

• 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
• 1 tbsp sweet smoked paprika

The recipe starts with the bacon and uses its rendered fat to cook the onions. Keep 2 tbsp of that fat after removing the crisp bacon. That reserved amount belongs in the onion stage; the remaining ingredients go in once the onions have cooked until golden.

Use the sweet smoked paprika listed here. Its smoky flavor gives this version its character, and the recipe calls for adding it alongside the coffee and vinegar. Have those ingredients ready together so the paprika goes straight into the liquid mixture.

Let the onions turn golden first

The onions get their own cooking stage before the jam starts simmering. Cook them in the reserved bacon fat for 25 minutes, looking for a golden color. Thin slices let the onions soften into strands that can mingle with the chopped bacon throughout the finished spread.

Give this stage your attention before adding the remaining ingredients. The golden onions form the base of the jam, and their appearance is the checkpoint for moving on. Adding everything at the start would skip the separate onion cooking step that the recipe specifies.

Keep the paprika out of hot fat alone

Sweet smoked paprika scorches quickly in hot fat alone. Add it with the liquids when the bacon, brown sugar, vinegar and coffee join the onions. This is the recipe’s specific precaution for keeping the paprika from burning before it has mixed into the jam.

Once those ingredients are in, stir them through the onions so the paprika and sugar are distributed throughout the mixture. The coffee and vinegar belong in this same addition. There is no separate dry toasting step for the spice.

Cook until the mixture is thick and sticky

• Cook 1 lb chopped thick cut bacon until crisp. Remove the bacon and reserve 2 tbsp of the rendered fat.
• Cook 2 lb thinly sliced yellow onions in the reserved fat for 25 minutes, until golden.
• Add the bacon, 1/2 cup brown sugar, 1/3 cup apple cider vinegar, 1/2 cup strong coffee and 1 tbsp sweet smoked paprika. Simmer for 30 minutes, until thick and sticky.
• Spoon into clean jars. Refrigerate for up to 2 weeks or freeze for up to 3 months. Do not use water bath canning.

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During the final simmer, watch how the liquid gathers around the onions and bacon. The finished consistency should be thick and sticky, with the ingredients held together as a spread. A loose mixture with liquid pooling around the pieces has not reached the texture described in the recipe.

Keep the bacon pieces and onion strands visible as you stir. This jam is left chunky, with no blending step. The brown sugar, coffee, vinegar and paprika should coat those pieces so a spoonful brings the mixture together.

Jar the jam and keep it chilled

The full recipe takes 1 hour 30 minutes and makes about 2 half pints. Spoon the finished jam into clean jars, keeping in mind that the yield is approximate. Its chunky texture makes it easy to spoon out for serving.

Refrigerate the jam for up to 2 weeks, or freeze it for up to 3 months. Choose the storage option that fits when you plan to use it. The recipe explicitly rules out water bath canning, so treat the jars as refrigerated or frozen food.

When serving, scoop up some onion along with the bacon and sticky coating. Those components are meant to be eaten together. The result should retain the texture of sliced onions and chopped bacon rather than resemble a smooth fruit preserve.

For more bacon jam recipes, try chipotle brown sugar bacon jam , hot honey bacon onion jam , black pepper bacon onion jam or bacon balsamic onion jam .

Questions about the ingredients and timing

Does the coffee need to be strong?

Yes. The recipe specifies 1/2 cup strong coffee. Add it during the final simmer along with the vinegar, brown sugar, bacon and paprika.

Does all the rendered bacon fat go into the jam?

No. Reserve 2 tbsp for cooking the onions after removing the crisp bacon. The recipe does not call for adding the rest of the rendered fat.

Is the listed time just the final simmer?

No. The total time is 1 hour 30 minutes. The final simmer takes 30 minutes and follows cooking the bacon and cooking the onions for 25 minutes.

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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