Espresso & Maple Bacon Jam
A sweet & salty homemade bacon jam, that’s made with freshly brewed espresso & plenty of maple syrup for a whole load of flavour. This jam is a fantastic burger topping but also has loads of different uses.
Like bacon? Then you’re going to LOVE this espresso & maple bacon jam! It’s a spreadable mix of smoked bacon, caramelised onions, maple syrup, espresso & brown sugar. In other words, the best thing ever! You can use it as a burger topping, stuff it inside a grilled cheese, spoon it on top of American pancakes or serve with cheese and crackers. It’s good with loads of things.
If you’ve never made bacon jam before, the good news is that it’s incredibly easy to make, is cooked in just 1 pot & will keep in the fridge for a week! All that’s involved is frying some bacon lardons, slowly caramelising onions then simmering them both together with brown sugar, maple syrup & espresso until sticky & jammy. There’s a few other tasty things in there that really bring our bacon jam to the next level plus a few handy tips & tricks that are also included, for a perfect spreadable consistency.
For more sides & sauce recipes, check out our collection of side dishes! Here you’ll find fries, triple cooked chips, homemade sauces, salads, pickles & lots more.
What You’ll Need
- Bacon – We’re using streaky bacon for this bacon jam (not back bacon!). I used smoked streaky bacon but unsmoked will work as well. Make sure to use a good quality bacon, for the best flavour. Cheap, supermarket bacon can often be full of water, which will dilute the flavour of our jam.
- Coffee – If you’ve got an espresso machine, I’d recommend brewing fresh espresso (you’ll need 2 double shots)! However, you could also use a moka pot to brew your coffee or use instant coffee.
- Sugar – We’re using brown sugar, for a rich, molasses flavour that works great with the bacon & coffee.
- Maple Syrup – A classic addition to bacon jam! Maple syrup is added to bacon jam for flavour & for sweetness.
- Vinegar – We’re using both balsamic & white wine vinegar in this bacon jam, for the perfect balance between acidity, sweetness & flavour. Vinegar is added to cut through the saltiness from the bacon & the sweetness from the sugar.
- Onions – Lightly caramelised onions give our bacon jam body & flavour. I used white onions but red onions or shallots will also work.
- Garlic – A generous amount of fresh garlic adds another layer of flavour to our bacon jam.
- Fresh Rosemary – Also added in, for extra flavour. If you’re not a fan of rosemary, you can swap it out for thyme or leave the fresh herbs out completely.
- Worcestershire Sauce – This adds unami flavour to our jam, which cuts through & balances the sweet & salty flavours.
- Smoked Paprika – I like to add a small amount of smoked paprika to my homemade bacon jam, for extra smokiness!
How To Make Espresso & Maple Bacon Jam
Bacon jam is super easy to make & it’s all cooked in one pan. The key is to cook the bacon first, to render out the fat & to crisp it up then we use the bacon grease to cook the onion & garlic in, for maximum flavour!
Then it’s a case of slowly cooking the bacon & onions with sugar, vinegar, coffee & maple syrup until it’s all thick & syrupy. Once cooked, I like to blend my bacon jam up in a blender (just a little!), to give it a more spreadable consistency.
- Fry Bacon
The first step is to cut streaky bacon into 1cm lardons then fry them over a medium heat until the fat’s rendered and the bacon is crisp. This will take around 5 minutes & once the bacon is cooked, we’re going to use a slotted spoon to transfer it to a plate lined with kitchen paper (to drain the fat). We’re going to leave the bacon fat in the pan, to cook the onions in. - Slow Cook Onions
Next, we’re going to add diced onions into the bacon fat then cook over a medium-low heat until they’re soft & translucent. The key thing here is to cook the onions low & slow until they’re beginning to caramelise! Once the onions are cooked, we add in grated garlic, finely chopped rosemary & smoked paprika then cook for another minute. - Deglaze The Pan
Now that the onions are cooked, we can add the bacon back into the pan then add in vinegar to deglaze the pan. To do this, we use a wooden spoon (or spatula) to scrape the caramelised bits off the bottom of the pan. - Add In Sugar, Maple Syrup & Coffee
Next, we add brown sugar, maple syrup, Worcestershire sauce & freshly brewed espresso to the bacon. If you’re using an espresso machine, make the coffee whilst the onions are cooking! - Cook Until Thick
Now, we’re going to turn the heat back up to medium, bring the jam to a gentle simmer then cook until the liquid has reduced into a thick syrup. This will take around 10 minutes & you don’t want to reduce the syrup too much, otherwise the jam will be too thick. - Blend (Optional)
Once our bacon jam is cooked, we’re going to season it to taste with sea salt & freshly cracked black pepper then use a blender/food processor to blend it up slightly, to give it a more spreadable consistency. I like to keep my bacon jam fairly chunky but you can make yours as smooth as you like!
Serving Suggestions
Homemade bacon jam can be served either hot or cold, depending on how firmly it sets in the fridge. If your bacon jam has set too firm to spread easily, it’s best to warm it up & serve it warm!
Anyway, let’s talk about how to serve bacon jam. One of the most popular ways to use it is as a burger topping! But it’s good with loads of other things. You can serve bacon jam inside a grilled cheese sandwich, spread onto toast, spooned on top of pancakes & waffles or served with crackers & cheese. The list goes on!
Frequently Asked Questions
To cook bacon jam on an Aga, use the boiling plate to fry the bacon then move over to the simmering plate for the rest of the cook.
Homemade bacon jam should be stored in an airtight container in the fridge & is best eaten within 1 week.
Yes, bacon jam can be frozen but will need to be defrosted fully before being used. Bacon jam will keep in the freezer for up to 3 months & should be stored in an airtight container to avoid freezer burn.
You don’t have to use coffee in bacon jam but it’s often added to give the jam a deeper flavour & to cut through the saltiness from the bacon & sweetness from the sugar. To make bacon jam without coffee, simply leave it out!
Bacon jam can be blended to give it a more spreadable consistency. This is optional though & can you leave your bacon jam chunky if you’d prefer.
More Side & Sauce Recipes To Try!
- Thai Sweet Chilli Sauce
- Irn Bru BBQ Sauce
- Marmite Caramelised Onions
- Beer Battered Black Pudding Fritters
- Chip Shop Curry Sauce
- Candied Jalapeños (Cowboy Candy)
If you have enjoyed this bacon jam recipe, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok or subscribe to our newsletter!
Espresso & Maple Bacon Jam
Equipment
- Large Saucepan
- Microplane/Grater
Ingredients
- 500 g Smoked Streaky Bacon (Around 24 Rashers)
- 2 White Onions
- 4 Garlic Cloves
- 1 tbsp Vegetable Oil
- 1 tsp Finely Chopped Rosemary
- ½ tsp Smoked Paprika
- 60 g Balsamic Vinegar
- 40 g White Wine Vinegar
- 100 g Dark Brown Sugar
- 100 g Maple Syrup
- 70 ml Freshly Brewed Espresso (2 Double Shots – See Notes)
- 2 tsp Worcestershire Sauce
Instructions
- First, chop the bacon into 1 cm lardons then set to one side. If any pieces of bacon are stuck together, make sure to separate them with your hands, otherwise they won't crisp up properly!
- Peel the onions & garlic. Finely dice the onions and grate the garlic. Set both to one side, keeping them separate.
- Next, place a large saucepan over a medium heat, add in the tbsp of vegetable oil then leave to heat up for a minute. Once the oil's hot, add in the bacon then cook, stirring frequently until crisp & golden. This will take around 5 minutes.
- Once the bacon is cooked, use a slotted spoon to transfer it to a plate (or bowl) lined with kitchen paper. Make sure to leave the fat in the pan, we'll be using it to cook the onions in!You'll need around 1 tbsp of fat, so add in more vegetable oil if needed.
- Next, turn the heat down to medium-low then add in the diced onion & a pinch of sea salt. Cook, stirring regularly until the onions are soft & translucent and are just starting to caramelise. This will take 10-15 minutes.
- Once the onions are cooked, add in the garlic, rosemary & paprika then cook for another minute, stirring frequently.
- Add the bacon back into the pan, stirring it through the onions then add in the balsamic & white wine vinegar. Use a wooden spoon/spatula to scrape the caramelised bits off the bottom of the pan, to deglaze.
- Next, add the brown sugar, maple syrup, espresso & Worcestershire sauce into the pan then turn the heat back up to medium. Bring the jam up to a gentle simmer then cook, stirring occasionally until the liquid has reduced into a thick syrup. This will take around 10 minutes.Brew your coffee whilst the onions are cooking. Also, don't let the liquid reduce completely!
- Once the jam is cooked, take the pan off the heat then season to taste with sea salt & freshly cracked black pepper.
- To finish, transfer the bacon jam to a blender (or food processor) then give it a quick blitz to break the bacon down slightly & give the jam a more spreadable consistency. You can blend the jam as smooth as you like. I like to keep it fairly chunky.
- Transfer the bacon jam to a container, let it cool then chill in the fridge until needed. Or serve it straight away!
