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Beer and Bacon Jam

Beer and bacon in a spreadable form, this may be the best thing to ever come out of my kitchen. It is a simple food, a few ingredients that over time become large with flavor and possibilities.  A conversation piece, something your guest won’t forget, or a handmade gift for those carnivorous beer lovers in your life. Although the cooking time is long, your active time is relatively short.

This is the perfect way to spend a lazy sunday afternoon: The smell of bacon welling up around you in a sun soaked kitchen with Delta Spirit rising from the speakers and the rest of the demanding world no longer existing. Just you, music and the transformation of ingredients happening on your stove. Cooking, creating, lingering in my kitchen gives a very grounded feeling to my over extend life. A reminder that I need to slow down and enjoy, just be. A recipe that ask little of me other that the time it takes to simply simmer is a reminder of that, just be.

Beer & Bacon Jam


  • 12 oz thick sliced bacon 8-10 thick strips
  • 4 cloves of garlic smashed
  • 1/2 cup yellow onion chopped
  • 1 1/4 cups amber ale or imperial stout divided
  • 1/4 cup apple cider vinegar
  • 1/2 cup balsamic vinegar
  • 2/3 cup brown sugar


  • In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. Return the pot to heat and cook the onions until soft and translucent, about 3 minutes. Add the garlic and stir for about 30 seconds. Add 1 cup beer and both vinegars, scraping to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped.
  • Serve at room temperature.

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Cathy @ Savory Notes May 23, 2012 um 12:26 am

Jesus Christ. This will be my ultimate downfall. Making it ASAP.


Val May 23, 2012 um 12:54 am

Wow. Just wow. I want to make this for an appetizer for a Memorial Day barbecue along with these bourbon burgers. A whole liquor-themed menu!


Katie May 23, 2012 um 12:58 am

This would be amazing on beer bread! Wow.


bakeaholicmama May 23, 2012 um 1:56 am

I’ve been wanting to make bacon jam for ever… and for someone who eats bacon at least once a day I’m not sure why I haven’t yet! Looks amazing!


yearofexperiences May 23, 2012 um 2:24 am

I think a pinch of wholegrain mustard would be a nice addition. Will be making this very soon indeed!


gerryspeirs May 22, 2012 um 10:02 pm

I’m trying to imagine how this would taste but I have no clue to be honest, but I know it’s gonna be good by looking at the ingredients! Another awesome recipe for the future Beeroness cook book 😉


Janay January 10, 2013 um 7:00 pm

I tasted this at a Bridal Show… it was amazing!


Whitney May 24, 2012 um 4:58 pm

This looks great, but I was wondering at the possibility of shipping this overseas? Do you know if it would keep? It would be to a warm destination and take about 2-3 weeks? It almost sounds like I answered my own question though …


The Beeroness May 24, 2012 um 5:30 pm

It last a long time in the fridge, but I have no idea how to make it shelf stable. I know there are a lot of canning methods you can use to make something like this stable and preserve it for months, just like you would a more "typical" jam but I’ve never done it. Look into websites about canning and those methods apply to any type of jam. Good luck!


Tipps December 5, 2012 um 6:29 pm

With meat, you have to pressure can, so it takes a little more effort, but it’s definitely possible.


Jackie December 5, 2012 um 6:53 pm

Good to know. I’ve thought about canning this for Christmas gifts, I’ll check into pressure canning. Thanks!


Oh My Veggies (@ohmyveggies) May 24, 2012 um 11:53 pm

The photos are beautiful! I’m really intrigued by the idea of using beer in jam–I might have to figure out some way to make this minus the bacon. 🙂


The Beeroness May 25, 2012 um 12:35 am

Try plum jam with beer!


Chris May 29, 2012 um 4:28 pm

It was amazing on our burgers this weekend. Definitely worth the process, gonna make a double-batch next time!


The Beeroness May 29, 2012 um 5:30 pm

That makes me so happy! I think I found my calling, spreading Bacon Joy through out the world 😉


Laura May 30, 2012 um 5:50 pm

Ooh, I have a bacon jam recipe that I love – but beer. I think it needs to come to the party! Sounds great.


Jillian Nauls December 11, 2012 um 11:20 am

I have made this several times and it tastes GOOD! I need to retain more of the beer flavor though. By the time it gets to jam consistency we can barely taste the beer. Any ideas about how to keep more of the beer flavor?



Jackie December 11, 2012 um 11:45 am

I’m so glad you like it! The best way to add more beer flavor into anything is to make what I call "Beer Extract." Put about 12 ounces of beer in a pot over medium high heat and cook until reduce to about 1 tbs, stirring occasionally (about 15 minutes). Add that at the end phase of the jam and that should give you more beer flavors.


Wes January 10, 2013 um 6:04 pm

I made this tonight exactly as written, but added 1/2 of a red bell pepper. WOW! Absolutely delicious!


Melinda January 23, 2013 um 8:21 am

Do you need to pressure can this? It looks amazing!


Jackie January 23, 2013 um 9:04 am

It depends on how long you want to keep it. I usually make it and use it up in a few days. But if you want to give it as gifts or keep it in a pantry, then I would can It.


elise March 8, 2013 um 2:37 pm

Hello. I want to make this jam but have no idea what you are suppose to eat it with! Could you give me some ideas. Thank you.


Jackie March 8, 2013 um 7:54 pm

you can use this for anything! I like it burgers, paninis, quesadillas, but it also is great as a base for a crostini or a tart. I’ve also swirled it into brownies and added it to vanilla ice cream.


CJ August 22, 2013 um 8:33 pm

Just saw you on supermarket stars, I thought your product was the clear winner. I’m not quite sure why Michael was so hell bent in making you use that artificial beer flavor, glad you stuck to your guns! There are tons of sweet-spicy jellies out there, I didn’t think Patricia’s product was innovative at all! Plus her personality didn’t seat well with me (and not everybody knows what bonnet peppers are!!!!!!) I’ll be making your recipe this weekend, can’t wait, and I’m sure you can do so much better than that tv show!


Jackie August 22, 2013 um 8:39 pm

Thank you so much! I was actually glad she won, she had put so much into her product and she earned it. Glad to see the prize go to someone who really appreciated it. Plus I have a cookbook comin' out so I’m happy! Thanks again 🙂


Kristi Whitaker August 22, 2013 um 8:38 pm

Just saw your product on Supermarket Superstar. I was hoping you would win. I had never heard of this jam before so I looked it up and found your blog. I am looking forward to making this. I plan on canning it and sending it to my husband and his guys who are all deployed. Thanks!!


Jackie August 22, 2013 um 8:45 pm

That’s so awesome! So sweet of you 🙂


Lynette August 23, 2013 um 12:01 am

Saw you on tv tonight too and was also cheering for you. Had to look you up.thanks for all the wonderful recipes. Am going to try the jam too. Looks wonderful!


Jackie August 23, 2013 um 9:28 am

Thank you Lynette!


CJ August 23, 2013 um 8:05 pm

Sooooo I could not wait until the weekend and made this tonight. All I can say is OMG!! I put it on a burger and it was just amazing. I used Guinness Extra Stout and I could definitely taste the beer. The one thing I might do next time is add a bit more bacon, I used about 10 slices but they were a bit thin. This recipe is a winner! I’m glad I decided to see what Supermarket Superstar was all about last night! Thanks so much for sharing this recipe!


Jackie August 24, 2013 um 11:05 am

Thank you CJ! I can taste the beer too, but I guess if people have only had pale lagers and don’t know what stout taste like, it might be hard flavors for them to pick out.


JD August 24, 2013 um 9:03 pm

I missed the end of Supermarket Superstars but from the comments I see you didn’t give in to the pressure to use the extract – hooray! I didn’t get why they were pushing the beer flavor so much; I mean, beer-battered onion rings, etc. don’t taste much like beer. I was thinking you could maybe make your own concentrated beer from a whole bottle, but that would still be expensive, or get to an essence of beer by adding something like brewer’s yeast or something that would hint at those beer flavors while still being natural. I don’t like buying things with added flavors, so I was happy to see that you didn’t compromise.


Jackie August 25, 2013 um 8:30 am

Thanks! The funny thing is that I can taste the beer. But it’s a stout, so if someone is looking for a pale lager type taste, it isn’t there. FInishing the jam with beer makes the taste stronger, but still rather faint. Either way, it still tastes great and that’s the most important part!


Linda Binger August 25, 2013 um 11:51 pm

I have a jam & jelly booth at 2 Farmer’s Markets. My cousin called me today to tell me about your bacon & beer jam. She knows I am always on the lookout for something totally different. Now I will make this and try to seal it in my jelly jars to sell. This will be the talk of the Market! If I am not able to seal it, then I will just give out samples to taste and still have their attention. Thanks.


marla brown August 27, 2013 um 4:36 pm

I just made this!!! It is SOOOOOOO good! I put it on ham paninis and quesadillas, SO good! You got robbed!


Jackie August 29, 2013 um 2:44 pm

Hi Jackie! I am so excited I found you. My husband and I cook with craft beer all the time. Now we will have new recipes to try!! I saw you on supermarket superstar and I think you made the right choice in not using the extract. It would cheapen your product and diminish what you stand for, quality beer and food. I wish you luck on your endeavors!


Jackie August 29, 2013 um 7:54 pm

Thank you so much! I didn’t think the product was improved at all with the extract so I have no regrets about leaving it out. And I can taste the beer 🙂


Jen August 29, 2013 um 10:57 pm

Lots of people talking about you.


Ben August 30, 2013 um 9:12 am

Great product idea I think! I watched the show this morning and thought you should have won. I was thinking about your packaging and thought if you put the jam in a beer can style package people would be dying to try it. Just the novelty in the can would help your sales. Just a thought. Good luck with your company.


Mary August 30, 2013 um 6:24 pm

I love your brand! I hope you will still try to make It in to the supermarkets, or at least sell some products online? Also-the guy with the idea about packaging your products in beer cans would be a great idea!


Olive Tocook March 14, 2014 um 2:41 pm

Bacon jam is so crazy good… If you’re feeling lazy, you can order this stuff pre-made from The Bacon Jams ( They have 4 amazing flavors including black pepper & honey, red chile & garlic, and chocolate cherry! My favorite is the red chile & garlic… it’s got a little zip, perfect on shrimp or scallops!


Kate November 25, 2014 um 12:19 pm

I made this, let it simmer for 45 minutes. Liquid reduced by half, but was never "syrupy". What did I do wrong?


Jackie November 25, 2014 um 2:38 pm

Possibly the heat wasn’t high enough. Maybe let it simmer at a higher temp, that should fix the problem


Tammyn January 20, 2015 um 4:45 am

How long will this keep for?


Jackie January 20, 2015 um 12:36 pm

In the fridge it should about two weeks


Vivian Bueno July 8, 2015 um 7:55 pm

Hi, I’m from Brasil and saw your jam on channel TLC. Só, I’m falling for your jam hehe, your ideas are great! xoxo


chris maher December 2, 2015 um 3:44 am

can i just double check this makes one jar’s worth?


Jackie December 2, 2015 um 8:56 am

It depends on the size of the jar. If you’re worried about a final yield, double the recipe and you’ll have more than enough 🙂


JK December 4, 2015 um 8:32 am

Would you have any recommendations for substitutions for vinegar? I have someone who would love this, but there’s a vinegar allergy 🙁


Jackie December 5, 2015 um 10:50 am

I’m not totally sure, I’ve done some research but I don’t have a clear answer. Maybe try a combo of sherry and soy sauce but I’m not sure if soy sauce will cause a reaction. That has to be a hard allergy, there is vinegar in so many things!


Kelly November 19, 2017 um 7:18 am

I’m confused as to can it using a water bath method or pressure cooker method. Usually water bath is fine if the recipe has a high acid content like this does but I’ve always known meat to be canned using a pressure cooker, because they have low acid levels. I’m confused as to which I should do.

Can you please speak to this?


Jackie November 20, 2017 um 10:24 am

I’m not an expert on canning. I’d keep it refrigerated.


Cheri August 22, 2019 um 8:23 am

I have made this before and it is divine. I have an idea to put inside puff pastry (think toaster strudel) with a maple icing…hmmm…


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