Bacon jam

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Bacon jam is a bacon-based relish. It’s made by cooking chopped bacon, draining most of the fat, and then slow-cooking it with onions, brown sugar, and vinegar (often balsamic) along with salt and pepper. Garlic, maple syrup, and other vinegars are common additions, while bourbon, coffee, and thyme show up less often. It isn’t true jam—there are chunks of bacon in a sticky glaze, and some cooks blend it smooth in a processor. Commercial versions are usually smoother than homemade.

History and use: Bacon jam was created in 2007 by Josh Henderson of Skillet Street Foods in Seattle as a condiment for hamburgers. He was inspired by a bacon-onion garnish from Father’s Office and spent years refining the recipe to emphasize pork flavor over onion. He sold it for use on burgers and later in jars, with a gift-guide feature in 2008 helping it spread to other producers.

Storage and safety: Keep bacon jam in the refrigerator for 2–4 weeks, or freeze it for longer storage. It is not shelf-stable at room temperature, even with vinegar or sugar. Improper refrigeration has been linked to foodborne illness.

Similar products: There are other spreadable pork products—nduja, verhackert, mettwurst, teewurst, and rillettes—that are cured or raw, not cooked like bacon jam, not sweetened, and typically eaten as charcuterie with bread rather than used as a condiment.