Bacon Jam. (Gluten Free)

by Brittany on August 22, 2013

Post image for Bacon Jam. (Gluten Free)

This bacon jam is the sh*t. Theres really no other way to describe it.  Bacon + Palm Sugar + Maple Syrup + Whiskey + Cayenne. I think I might have cried a little when I tasted it.  Its pretty much the most delicious thing I have ever eaten.

It tastes amazing on EVERYTHING. Put it on Crusty Bread, Waffles, Put it in sandwiches, on meat, you might even add it to  apple pie (I’m NOT kidding) or keep it simple and dip apples in it..  Make it, eat it and you’ll love me forever.

Bacon Jam


  • 2 packages bacon (12 oz each), cooked until almost crispy
  • 2  Tablespoon bacon lard drippings
  • 2 medium onions
  • 1/4 cup coconut palm sugar (or brown sugar)
  • 2 Tablespoons maple syrup
  • 1/2 cup bourbon whiskey
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • a few dashes of cayenne
  1. Cook the bacon until slightly crispy and drain the bacon fat.
  2. Add 2 Tablespoon bacon drippings back in and add onions. Cook the onions until caramelized.
  3. Add the remaining ingredients and cook over low, covered. for a few hours. (less time is okay too, but the flavor gets better the longer it cooks)
  4. place into food processor to make jam.
  5. Store it in the fridge. Smear it on everything!!!! (Note: You may need to heat it up slightly for a good spreadable consistency)


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{ 20 comments… read them below or add one }

Felicia August 23, 2013 at 5:01 pm

OMG. i have no words for this right now….this sounds amazing!!


Brittany August 23, 2013 at 6:19 pm

Thank you! It’s the best thing I’ve ever eaten I think :)


Jo Riley August 24, 2013 at 12:28 am

I made the crispy waffles tonight. I have an All-Clad waffle maker so I bought a regular waffle maker but they weren’t very good. It was too flat. What exactly what waffle iron do you use?

I like the waffles and want to make them more often. I will buy whatever you use. Yours look better than mine.

I appreciate your help.

Jo Riley


April August 24, 2013 at 2:03 am

Britney this looks and sounds amazing… my mouth is watering! Does the alcohol cook out as it simmers? I avoid alcohol for religious reasons so I just wanted to ask. Thanks and keep up your incredible work! :)


Brittany August 24, 2013 at 2:04 am

It sure does! Your just left with the amazing flavor :)


April August 24, 2013 at 10:59 pm

Okay sounds perfect! Thanks!


Jacque Page August 24, 2013 at 5:53 pm

This looks fun! I’m going to make it for friends next weekend. I assume it can be stored in the frig as long a period as any other jam? Have any idea how long it will stay? Thanks for this recipe!


Melissa August 25, 2013 at 7:51 pm

Just wondering about the Whiskey as it is not a gluten free beverage since its derived from rye?


Brittany August 26, 2013 at 12:18 am

It’s safe! It’s distilled so heavily that the gluten is removed!


Sue August 26, 2013 at 2:12 pm

How many cups of bacon jam does this recipe make? And how long does it keep in the fridge?


Brittany August 26, 2013 at 3:01 pm

Hmmm. I didn’t measure- but I would say roughly half a cup. Since its meat I would eat it within a week!


Sue August 27, 2013 at 10:26 pm

As delicious as this sounded, I couldn’t bring myself to commit 2 lbs of bacon to an untested recipe. So I halved the bacon, onion, and bourbon. And omitted the salt–which is overkill with all that bacon! I ended up with approximately 1-2/3 cups of bacon jam, FYI.

And it really is delicious! Very, very rich, but delicious. I’m looking forward to making a Breakfast Waffle Bacon Jam sandwich with it tomorrow morning!


Brittany August 27, 2013 at 11:36 pm

I’m wondering if the bacon I use has less salt! Could be very possible!

So glad you enjoyed it! :)


Lindsay August 31, 2013 at 11:32 pm

I made the bacon jam this afternoon and it’s delicious! I used Captain Morgan’s instead of the bourbon. I can’t wait to serve it with brunch tomorrow with some goat cheese and bread. I also think it’d be an amazing topping for a cheeseburger.


Brittany August 31, 2013 at 11:46 pm

Yum!!! I bet the Captain Morgans is delish!! :) So glad you like it.


Tamara September 5, 2013 at 2:12 am

Great bacon jam recipe. My husband and his friend absolutely loved it. Really nice flavor and texture. I used cognac just cause that is what I had on hand and it was delicious.


jenni September 10, 2013 at 6:46 pm

Wow, with a description like “bacon jam will change your life” I am on board. I can’t wait to make some life changing food :)


Brittany September 10, 2013 at 10:05 pm

Haha! :) I love it.
I really do believe its life changing.


Stephanie September 15, 2013 at 2:47 pm

Made this yesterday, served it over cream cheese with GF crackers…DELISH!!! It was the only appetizer that didn’t have a crumb left! I do have a question though, my jam turned out nothing like jam, more like a pâté consistency. Any idea what I did wrong? I cooked for about two hours. Do you cook the bacon and remove from the pan? When do you put it back in? Thanks for all you do!!! You are amazing!


Brooke September 16, 2013 at 6:53 pm

Well, I clearly screwed this up. Mine ended up like crispy black sand that tasted like nearly burnt onions and bacon. Not a jam consistency and not good. The part I’m confused about, and possibly the reason for my fail, is, does the bacon stay in the pan the whole time? I left the bacon in and cooked all for about 2.5 hours. Help! I’m so excited about this recipe and want to try again (even though I wasted two pounds of bacon and several hours). Thanks!


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