How to Make Bacon Jam: The Chef's Recipe

Sweet, Salty, Smoky, and Addictive? That’s Bacon Jam

If you’ve never tried bacon jam, get ready for one of those experiences that changes the way you see cooking. It’s not a fruit jam—it’s a savory confit where bacon (or smoked pork belly) is slowly cooked with brown sugar, vinegar, and spices until it reaches a spreadable texture and a flavor that’s pure magic: smoky, sweet, slightly tangy, and with that umami kick that wins hearts. You can use it on burgers, toasts, cheeses, grilled meats, or simply spread on crusty bread. At Valerio Burger Club, we have a special affection for it, and today I’m going to teach you how to make it at home with my tricks as a Venezuelan chef based in Santo Domingo.

Ingredients

Ingredient	Amount
Bacon (thick-cut strips) or smoked pork belly	8.8 oz (250 g)
Red onion (or white onion)	1 large (about 7 oz / 200 g)
Dark brown sugar	3.5 oz (100 g)
Apple cider vinegar (or balsamic vinegar)	2 fl oz (60 ml)
Concentrated espresso coffee (optional)	1 fl oz (30 ml)
Bourbon or whiskey (optional)	1 fl oz (30 ml)
Dominican ají dulce or small red bell pepper	1
Freshly ground black pepper	to taste
Salt (bacon is already salty)	only if needed

Note: If you can’t find ají dulce, use half a small red bell pepper. The coffee and bourbon add depth, but you can omit them.

Step by Step

1. Cut the bacon into small pieces (about ½ inch / 1 cm). If using pork belly, remove the skin and cut into small cubes. Set aside.

2. In a large skillet or saucepan over medium-low heat, cook the bacon until it renders its fat and starts to brown, but not until crispy (about 7–8 minutes). Don’t let it burn—just lightly brown.

3. Remove the bacon with a slotted spoon and set it aside on a plate. Leave the rendered fat in the pan (about 2–3 tablespoons). If there’s too much fat, remove some, leaving only a thin layer.

4. In the same fat, sauté the finely chopped red onion and the ají dulce, also finely chopped. Cook over low heat for 8–10 minutes, until the onion is translucent and begins to caramelize.

5. Add the brown sugar and stir constantly. A thick caramel-like mixture will form. Cook for 2–3 minutes without stopping.

6. Pour in the apple cider vinegar (and the coffee and/or bourbon if using). Mix well. Increase the heat slightly to bring to a boil, then reduce to low. Stir in the reserved bacon, black pepper, and a pinch of salt if desired.

7. Cook over very low heat, stirring occasionally, for 30–40 minutes, until the mixture has reduced and has a thick, dense, sticky jam consistency. If it dries out too quickly, add a splash of water (2–3 tablespoons).

8. Remove from heat, let cool for a couple of minutes, then blend with an immersion blender or in a food processor until you reach your desired texture—I like it with small bacon bits, not completely smooth. Taste and adjust salt/pepper. Store in a clean, dry glass jar.

Chef’s Tricks

• Caramelization point: The key is low heat and patience. If the sugar darkens too fast, lower the temperature and add a little water. We want a shiny jam, not a bitter caramel.
• Ideal texture: If you prefer a more rustic jam, don’t blend all the way; leave some bacon and onion bits. If you want it smoother for spreading on crackers or toasts, blend thoroughly.
• Refrigerator storage: Once cold, the jam thickens even more. Store in an airtight jar; it will keep up to 3 weeks in the fridge. If it’s too firm when you take it out, warm it for a few seconds in the microwave or a pan.
• Extra fat: Don’t throw away the leftover bacon fat—use it to fry eggs or sauté vegetables for that smoky flavor.
• Alcohol-free version: If you prefer to skip the bourbon, substitute with reduced chicken broth or more coffee. The flavor will still be deliciously sweet.

How We Use It at Valerio Burger Club

At Valerio Burger Club, our The Goat features a special bacon jam we developed with Dominican ají dulce and a touch of balsamic vinegar. Yes, the combination of goat cheese, caramelized bacon, and that sweet-smoky goodness is a crazy flavor you have to try. If you come to our spot in Santo Domingo, order it—I guarantee you’ll come back for another. And if you can’t make it, order delivery; we pack it well. Of course, I also encourage you to make this recipe at home—you’ll see how it becomes your secret condiment for burgers, hot dogs, avocado toasts, or even alongside a good brie.

Frequently Asked Questions

How long does bacon jam last in the fridge?

Properly sealed in a glass jar with a lid, it keeps up to 3 weeks in the refrigerator. The bacon fat helps preserve it, but don’t take chances—if you see mold, smell something off, or notice a color change, discard it.

Can you freeze this jam?

Yes, it freezes perfectly. Place it in an airtight container or freezer bags, leaving a little room for expansion. It keeps up to 3 months. To thaw, move it to the fridge the night before, then gently reheat.

What meats and cheeses does it pair best with?

It’s the dream complement for red meats (burgers, ribs, pork loin), but it’s also incredible with roasted chicken or turkey. As for cheeses, creamy and strong ones are its best friends: goat cheese, brie, aged cheddar, smoked gouda, or a good blue cheese. Try it with a fresh Dominican cheese too—the contrast is amazing.

Can I make an alcohol-free version?

Absolutely. Bourbon adds a vanilla-like, sweet note, but you can substitute it with 1 teaspoon vanilla extract or more espresso coffee. A splash of orange juice or apple juice also works. The essence of the jam stays intact; the alcohol is just a bonus.