bacon peach jam recipe

Bacon Peach Jam

Sweet, salty, and tangy, Bacon Peach Jam is a luxurious condiment for hors d’oeuvres, grilled cheese, and burgers.

Makes 3 cups Jam.

Course Appetizer, Condiment
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 24 servings (2 tablespoons)
Calories 56 kcal


  • 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)
US Customary - Metric


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

Tip: After cooling for a bit, the extra bacon drippings can be strained and frozen in ice cube trays for use in other recipes where you want a flavor boost.

Bacon-Peach Jam can be made a week in advance, and stored, tightly-covered in the refrigerator. Gently warm or return to room temperature before serving.