Sweet, salty, and tangy, Bacon Peach Jam is a luxurious condiment for hors d’oeuvres, grilled cheese, and burgers.
I was skeptical the first time I heard about Bacon Jam. I thought it might be something of a novelty and that maybe we were taking the whole bacon devotion thing a little over the top.
Jam made of bacon? It doesn’t get much more indulgent than that!
Then, of course, I tasted it, and was ashamed of the doubts in my bacon-loving heart. (I swear, it won’t happen again!) Sweet, salty, smoky, and a little bit tangy, bacon jam was everything.
When I set out to make a summer-inspired version, I decided to utilize some of the season’s best and add peaches. Paired with thick cut, applewood smoked bacon, grainy Dijon mustard, apple cider vinegar, and a splash of bourbon (optional, but let’s be honest: highly recommended), the juicy fruit brought a welcome dimension of freshness to the rich jam.
Let’s just say, for about a week after I first made it, we slathered this Bacon Peach Jam on everything. No shame!
Like most jams, this recipe takes a bit of time on the stove to prepare, but the flavor payoff of a slow simmer is well worth it.
If I had any complaint about some of the bacon jams I’ve tasted in the past, it would be that a few were a little too salty and/or uniformly-textured for my tastebuds. I find that the sweetness of the cooked peaches (and released juices) balances the saltiness of the bacon and complements the tangy flavors of the vinegar, mustard, and Worcestershire sauce well.
As for the texture, I prefer my bacon jam on the chunkier side, where I can see the chunks of bacon enrobed in the glossy base. If you prefer a more smoothly-textured jam for spreading, give it a few pulses in the food processor after it cools until you reach your desired consistency.
As noted in the recipe below, Bacon Peach Jam can be made ahead and stored in the refrigerator, but it is best served at room temperature. By nature, the bacon fat in the jam will solidify with refrigeration and it just won’t be as enjoyable. Before serving, very gently heat the jam on the stove or microwave just until the chill is taken off and it looks glossy again.
We love Bacon Peach Jam as a summer appetizer with cocktails, spread onto baguette slices and topped with crumbled buttermilk blue cheese. It’s also a great addition to grilled flatbreads, grilled cheese (stay tuned to the blog on Thursday for more on this), as a topping for burgers, or baked into Brie en Croute. Hungry yet? I sure am!
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Bacon Peach Jam
Ingredients
- 1-1/2 pounds applewood smoked bacon (I use thick cut), cut into 1/2-inch pieces
- 1 large yellow onion , chopped (about 1-1/2 cups)
- 4 ripe peaches , peeled and cut into 1/2-inch dice (about 3 cups)
- 3/4 to 1 cup dark brown sugar (depending on how sweet your peaches are)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons bourbon (optional)
Instructions
- In a large, heavy-bottomed pot, cook bacon over medium-high heat until crisp, about 10 minutes. Remove from heat and remove bacon with a slotted spoon and set aside. Carefully remove all but 2 tablespoons of bacon fat from the pot and discard or save for another use.
- Return pot to heat, add onions, and cook over medium heat, stirring occasionally, until softened, about 8 minutes. Return bacon to the pot with chopped peaches, brown sugar, black pepper, mustard, Worcestershire sauce, apple cider vinegar, and bourbon (if using). Bring to a boil, reduce heat, and simmer, stirring occasionally, until jam is thick and glossy, about 30-35 minutes. (If your peaches are very juicy and throw a lot of liquid into the jam, this might take a little longer; continue simmering until thick.) As the jam cooks, use the back of your wooden spoon to break up the peaches. Remove from heat and cool to room temperature.
- If a smoother texture is desired, transfer cooled jam to the bowl of a food processor and pulse a few times until you reach your desired consistency. Serve jam at room temperature.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
I made two different bacon jams tonight as I just wanted to try and see what results came from the different combinations… OMG!!! This was fantastic!!! I was really thinking to myself as I was adding mustard and peaches together, “I am wasting a lot of bacon!” But the end result is amazing! Almost has a barbecue flavor. My mind is going crazy as to ways this could be used and altered to make other sauces. Thank you for sharing!!
Excellent. I’ll be making this again. An added bonus… I filled up my bacon grease jar!
I made this today. I had beautiful Texas peaches that were very juicy. It took an hour for it to get to the right consistency, but it was worth it. We had it with burgers tonight and everyone gave it a thumbs up. Tomorrow we will try with goat cheese on a crostini. I can’t wait. The flavor is delicious! It makes a lot, so plan on sharing some with someone you like a lot. Thanks for the recipe.
This is on the stove as I type. I used a brown sugar substitute in place of the brown sugar since my husband can’t have sugar, and wonder if this is why the jam isn’t thickening or getting glossy. Not sure what I can do to help turn the tide of consistency with this. Any thoughts you have would helpful. Thanks.
Anne, we’re sorry to hear that your substitution of a sugar alternative didn’t work out. As developed, this recipe requires brown sugar to set and create the proper consistency.
Best regards,
Christine
Striped Spatula Team
Served this over pork tenderloin and it was delicious! I added a little balsamic vinegar but the recipe would be great with or without it. I halved the recipe and still had plenty!
It makes complete sense that this is amazing- salty, fatty, and sweet all in one! I bet my hubs would devour an entire jar in one go. lol
This jam has my name written all over it! Great for crostini, but I want that sandwiched between melty monterey jack and a crusty bread. I’m tucking a napkin into my collar and going for that with both hands!
Oh my! This is something I have to try! I love the combination of sweet and salty and the fact that you recommend this jam with burgers and grilled cheese makes my tummy rumble with joy! Thank you for the recipe!
Can it be canned similarly to a jam or preserve?
Hi D. Currey, this bacon jam is not suitable for canning due to the meat and low acid content. I’ve read suggestions in various cooking forums of canning bacon jam with a pressure canner (as opposed to boiling water), but the USDA hasn’t provided specifications on it. Personally, I’d err on the side of safety and stick to refrigeration for this one!
You could process it in a pressure cooker for times similar to pasta sauce with meat I would think. I’m going to try it!
Can this be made in bulk and portions put in the freezer?
Hi Kathy. I’ve personally never frozen this recipe (there never seem to be enough leftovers!). But, I do freeze my Mango Chutney when I make it in bulk, with good results. They have similar bases, so I would assume that the Bacon Jam would freeze similarly. Let me know how it goes if you try freezing it!
I could easily see this surpassing my love of fig spread on cheese boards. Such an awesome combo-salty and sweet is the best.
Would you say this is more sweet or savory?
Hi Kate, it’s both, really. There’s definitely prominent sweetness in the base from the peaches and brown sugar, but then it’s contrasted with the smoke of the bacon and tang of the vinegar and mustard.
Well, I’m definitely making a couple of batches of this GORGEOUS Bacon Peach Jam! Thanks for sharing!
Bacon makes everything better, and with peaches it is a winning combination. This would be so good on burgers!!
I love making a tomato bacon jam to put on burgers…but with peaches? Oh my word, that sounds amazing!!! Looks like I’ll be trying this, ASAP!!!
Wow this sounds so interesting! I love the idea of a peach jam.