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Made by simmering down bacon, onion, coffee, maple syrup, brown sugar, and vinegar, our smoky-sweet bacon jam is practically the new hot sauce (as in, you’re going to start putting it on everything).

So if you opened to this page and thought, “Am I in heaven?” Why, yes. Yes, you are.

Bacon Jam

Yield: 2 cups


  • 12 oz applewood smoked bacon, chopped small
  • 2 Tbsp unsalted butter
  • 1 large yellow onion, diced small
  • 3 garlic cloves, minced
  • ¾ cup apple cider vinegar
  • cup honey
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • 1 oz brewed espresso or strong coffee
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper


  1. In a medium, heavy-bottomed pot, sauté the bacon over medium-low heat until it’s crisp. Remove the bacon from the pot and reserve about 1 tablespoon of the bacon fat.
  2. Add the butter, onion, and garlic to the bacon fat and sauté for 5 minutes over medium heat until the onions are soft and translucent.
  3. Add the vinegar, honey, maple syrup, brown sugar, espresso, black pepper, and cayenne pepper, and bring the mixture to a gentle simmer, stirring occasionally.
  4. Add the cooked bacon and simmer on low for 1 1⁄2 to 2 hours, or until the jam is amber in color and coats the back of a spoon.
  5. Serve warm.

Ideas for bacon jam

Our bacon jam elevates the average hamburger or grilled cheese. Or, add a dollop to toasted baguette with chicken liver pâté (so fancy). Also acceptable: Eat it by the spoonful.