Here at Next Chapter Farm – as you might guess – bacon is our jam.

So is this Bacon Jam recipe. Its salty-sweet with a tiny spicy kick, and excellent dribbled on pizza, and a cheeseburger schmear, on a cracker with a stinky blue cheese (Bayley Hazen Blue if you must indulge further). It might be a bit much for kids, but for hearty adults with a palette for gluttony, dive on in.

Indulgent Bacon Jam


  • 1 lb bacon cut into 1-inch pieces
  • 2 yellow onions peeled and thinly sliced
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1 T apple cider vinegar
  • 1 T fresh rosemary chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • Optional: two or three shakes of cayenne (or to taste, or none)


  • In a large Dutch oven or heavy bottomed pot over medium heat, cook the bacon, stirring frequently, until it’s crisp, about 5 minutes.
  • Remove the bacon to a plate, reserving the remaining bacon fat.
  • Add onions and sauté, until softened, about 10 minutes.
  • Return the bacon to the pot along with maple syrup, water, vinegar, rosemary, salt, pepper, and optional cayenne pepper; stir to combine. Bring to a boil, then reduce heat to a simmer.
  • Simmer for 1 hour or until it has reached a jam-like consistency.
  • Allow to cool. Transfer to a food processor or blender. Pulse a few times, being careful not to over puree, to achieve a thick yet chunky consistency.
  • Add additional salt or pepper to taste.
  • Store in an airtight container in the refrigerator for up to a month.

Adapted from Jamie Oliver