The Best Bacon Jam

Yield: Makes 2 cups

Recipe by Nicole Fewell, Cheezy Bizness

This bacon jam was adapted from a recipe by Julie Van Rosendaal, and is a great way of adding an interesting dimension to almost any cheese combination.


450 g good quality bacon

1 red onion

6 cloves garlic pressed

½ cup brown sugar

¼ cup + 2 Tbs (90 mL) maple syrup

3 Tbs (45 mL) cider vinegar

1+ ½ Tbs (22 mL) grainy mustard

pinch of ground black pepper


  1. Sauté chopped bacon on medium-high heat. When the bacon is about half done, drain most of the fat and add onions.
  2. When the onions are cooked, about 5 minutes, add the garlic and cook for another 3-4 minutes. Add the rest of the ingredients, reduce to low heat and simmer for 30 minutes, stirring occasionally.
  3. Season to taste with salt and pepper, and if needed, a splash more of vinegar (if too sweet) or brown sugar (if too tangy).
  4. Continue to cook for another 30 minutes, stirring occasionally. Remove from heat and let cool to room temperature, then pulse in food processor to jam-like consistency.

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