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Bec’s Bacon Jam

Hamburgers on a plate with Bacon jam on the side

I love condiments.  Heck, my fridge is half-filled with things that I can add to a meal to make it special. There are loads of recipes for Bacon Jam out there, so why is mine so different? 

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Well, it’s not as sweet.  I know I called it jam, so technically it should be sweet.  But, I don’t particularly like adding too much sweetness to my savoury dishes.  I’ve seen recipes that say add ¼ or even ½ cup brown sugar to something like this; it’s just too much for me. What about you?  The (ABC) ketchup Manis adds enough sweetness for my liking.  Maybe I should have called it Bacon relish, but it is still a bit sweet….

I also prefer to leave my ingredients a little chunky.  Some recipes require you to blitz in a Thermo cooker or food processor.  You can do that if you like, but I like the little chunks in this recipe. ?

Scrambled eggs with Bacon jam on the side
Scrambled eggs with bacon jam

Let’s talk about the ingredients 

  • Butter – this is for flavour, and mouthfeel
  • Red onions – are sweeter than brown
  • Bacon cut into lardons (2 strips), although this recipe calls for bacon because I like to write my recipes with something readily available at our local supermarkets.  If you can get to a deli, ask them for a chunk of bacon or use speck. You can cut this into thicker battens.  Oh, yummy.  
  • Smoked paprika. This is here for my husband.  He will eat anything smoked. ??? This is because it does give a nice smokey flavour; or you could use sweet paprika if you prefer. 
  • Dijon mustard  for a bit of tang
  • Ketchup Manis, This is what I’m using instead of bags of brown sugar
  • Light soy – for salt
  • Apple cider vinegar for acidic notes to bring out more flavour. 

This Bacon Jam is sweet enough without knocking out the savoury notes.  I like to add a pinch of cayenne to it sometimes as well.  This recipe couldn’t be easier to make.  Once again, many of the ingredients can be found in my everyday pantry staples.

Why do you use condiments?

  • To make good food fantastic food!
  • Don’t know what I’m talking about?  Burgers are great, but with Bacon Jam, they’re brilliant.  Get it, got it. 
  • Cheese sandwiches are great, but with Bacon Jam or Branston Pickles, they’re brilliant.  Yep, that’s it.
  • Improve your Soup, add a dollop to your pumpkin soup, stir it in to add delicious umami flavour.
  • Pie is nice but with my Bacon Jam or  BBQ/Tomato Sauce. Oh boy.  You got it! 


How can I store my bacon jam?

Keep it in the fridge; it will be good for 3-4 days or so.

Can I make this in my Thermo Cooker?

Of course.  I do prefer to cook the bacon and onion until it’s rather brown, but either way is still yum.

What can I use instead of Ketchup Manis?

If you don’t normally keep Ketchup Manis in your pantry you can replace it with 1 tsp brown sugar and 1 tsp vegemite, then remove the soy from the recipe because there’s enough salt in the vegemite.

Alternative recipes

Hamburgers on a plate with Bacon jam on the side

Bec’s Bacon Jam

5 from 2 votes

5 stars tells us you love the recipe

This is my recipe for Bacon Jam. Not too sweet, Not too salty, Just right. Serve it with burgers, sausages, scrambled eggs, what ever you want, and you will.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Difficulty Very easy
Course Condiment
Cuisine American
Servings 4
Method Conventional


  • Frypan


  • 10 g butter
  • 150 g red onion chopped
  • 170 g bacon cut into lardons 2 strips
  • ½ tsp smoked paprika
  • 1 tsp dijon mustard
  • 10 g Ketchup Manis
  • 5 g light soy
  • 10 g apple cider vinegar


  • Heat a frypan to medium-high heat. Once hot, add the bacon lardons and cook until the edges are starting to crisp and the fat is rendering out.
  • Remove the bacon from the pan with a slotted spoon, leaving the fat and juices behind.
  • Add the butter, chopped red onion and cook, stirring until the onion starts to colour.
  • Add the bacon lardons back to the pan. ,
  • Add the rest of the ingredients stirring to combine, drop the heat to medium and cook until most of the moisture has reduced.
  • Remove from the pan, serve warm with burgers, sausages, steak, scrambled eggs, whatever you wish (and you will – LOL)


Cook the bacon and onion to your liking.  
Chop the bacon and onion to the size you like. I like it chunky but you might want it as a spread?

Want to know more?

Would you like to learn how to add more flavour? Our online course “A bit on the side“, might be the answer.

It’s huge! 4 eBooks to download.  Each eBook is filled with recipes from my cafe days.  Each module has tips and techniques that you can use to make the job quick and easy.  Better than just purchasing a cookbook because I’m here if you want to chat.A bit on the side


    1. Hey Ange,
      3 or 4 days unless you cover it with oil to stop air from getting to it. Like you would make a pesto. The recipe doesn’t make a huge batch, but of course, you can double or triple it. ?

5 from 2 votes (2 ratings without comment)

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