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Slow-Cooker Bacon Jam

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.

  • prep: 30 mins
    total time: 4 hours
  • yield: Makes 3 cups




  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, diced small
  • 3 garlic cloves, smashed and peeled
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee

Cook's Note

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.


  1. Step 1

    In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

      In this step:

  2. Step 2

    Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Everyday Food, December 2010



Reviews (32)

  • 13 Mar, 2014

    Great recipe but time consuming! I prefer to buy my bacon jam pre-made from

    They have 4 amazing flavors including black pepper & honey, red chile & garlic, and chocolate cherry!

  • 25 Nov, 2013

    Could I can this and sent it in the mail as a Christmas gift?

  • 4 Nov, 2013

    Anyone ever heard of Bacon Mamma Jamma? I was going to order their original bacon jam and wasnt sure if anyone here has tried their bacon jam. I tried to make mine but I think I missed a few steps :) My bacon jam (if i can even call it that) was a mess. So I decided to go ahead save myself the headache and buy one :)

  • 12 Aug, 2013

    Versatile, tangy, and quick to prepare, cream cheese frosting has a soft consistency that's ideal for swirling or swooping. It's the classic choice for topping many cupcakes, 220-701 braindumps including carrot, red velvet, zucchini-spice, and applesauce-spice.

  • 27 Jun, 2013

    I made this for a party and was thrilled with it! Make sure you use really good quality bacon with a pronounced salty and smoky flavor. I also added some orange juice. So, so good!

  • 19 Jun, 2013

    Make master and proofreader Meg Leder joins Martha in the studio to make charming kid and young lady dolls from Fetele Norocoase straightforward matches of gloves. To make these beguiling dolls, download directions.

  • 17 Jun, 2013

    This was very dissapointing! Just tasted like chuncky grape jam, nothing savory about it. Expensive to make. Putting on Pinterest as: waste of time and money.

  • 30 May, 2013

    Folks eat typically 86 more calories each day from the fall in comparison with they carry out from the springtime. Along with gingerbread lattes aren’t solely the culprit. “When an individual don’t receive ample daylight, an individual make less serotonin, ” claims Barbara Olendzki, some sort of documented dietitian at the University of Massachusetts–Worcester.

  • 26 Apr, 2013

    @kansas girl: you can't really taste the coffee. All the flavours blend beautifully together. Try it on grilled chicken and steak. You won't run out of ways to use this stuff. The only problem is making enough of it to last. I have a 6 quart Kitchenaid slow cooker and a triple batch fits nicely with room to spare. Enjoy.

  • 26 Apr, 2013

    I forgot to add: I also use thick cut smoked bacon and it turns out really well. I brought it in to work and now I'm being bombarded with requests for it. I've also used it in cheese muffins (right in the mix, as well as spread on the warm muffins). Be sure you warm it up a bit before you eat it: it really brings the flavour out. Fabulous.

  • 26 Apr, 2013

    This stuff is incredible. It's great as a pizza base, with a puff pastry crust. My son eats it out of the jar! I add jalapenos to it in order to cut the sweetness somewhat. It gives it a lovely finish. This is absolutely one of my favourite recipes. A definite mainstay. Although it will keep for 4 weeks, I make a triple batch every time (12 hours in the slow cooker) and it never lasts more than a fortnight at most. Well done Martha!!!

  • 20 Apr, 2013

    I gilded the lily with a splash of Kentucky bourbon. Wowee is this good stuff! I spread it on toast points and topped with chevre. This is a keeper recipe.

  • 3 Jan, 2013

    I just made this and it was amazing! My first time cooking bacon too!

  • 24 Dec, 2012

    Guests loved this and crockpot really makes it easy. I made a double batch. It took 8 hrs in crockpot. Make sure you drain off as much bacon fat as possible. As it cooked off in crock pot more fat rose to top. Per earlier suggestion I added 1 tsp crushed red pepper flakes per batch (2 tsp for double) but recipe is so sweet and vinegary that you can easily use more. I suggest cutting back a little on brown sugar and vinegar.

  • 2 Oct, 2012

    This recipe is wonderful. I had more compliments on this then any other!

  • 16 Sep, 2012

    I tried bacon jam for the first time at the Secret Sandwich in Fayetteville, WV. It was put on a fried egg sandwich. Yummy. I made some at home. It worked well, but I would add some crushed red pepper or even better one ripe Jalapeno or a ripe Thai pepper. Make sure you use real maple syrup, too.

  • 15 Sep, 2012

    We love this recipe, wonderful slightly warm. I smile when it says you can store in frige for up to four weeks, it never lasts more than a day here. We've found all kinds of uses for this stuff. Turns anything ordinary into a taste sensation.

  • 25 Aug, 2012

    For canning I would suggest using a pressure cooker since there is (low acid) meat (bacon) in the recipe. Even with the addition of vinegar I would be cautious.

  • 13 Jul, 2012

    This sounds great. My questions is can the jars be waterbathed like regular jas and then stored for a longer period of time?? Or can they be frozen??

  • 24 Jun, 2012

    I have yet to try this but it sounds great. When i was courting my wife in the early 70's, I was invited for the first time for Sunday dinner after church. We had hamburgers done on the grill. When we sat down, my future father in law took a burger from the platter and handed it to me (the platter). I took one. He then took a jar of grape jelly and put it on his burger. I thought he was testing me. I did the same. The sweetness of the sugars made it great. I think this would work as well.

  • 19 May, 2012

    Made this for a brunch with the "girls." Big hit - serve warm with some nice fresh baked bread. Great as a parting gift in small mason jars, too.

  • 28 Mar, 2012

    I made this today. I didn't have any brown sugar so I used molasses and evaporated cane juice. It is REALLY good and my guys keep asking to eat it. Its passes their inspection!

  • 13 Jan, 2012

    Try this on pizza with arugula and cherry tomatoes... awesome!

  • 23 Dec, 2011

    I doubled the recipe and it turned out great. It took about 8 hours to cook, on high, uncovered. So good with cheese and crackers.

  • 8 Dec, 2011

    Could this recipe be doubled?

  • 4 Apr, 2011

    to kansasgirl1, you said you dont like coffee and you wanted an idea of what to substitute, i would use a strong orange peko tea. brew it yourself and just doulbe up on the amount of bags you would normally use. hope that helps

  • 23 Feb, 2011

    try unsweetened baker's molasses.

  • 22 Feb, 2011

    i don't like the taste of coffee. Does anyone have a suggestion for a substitute for the coffee?

  • 20 Feb, 2011

    This sounds wonderful! Besides bread, what are some other suggestions to serving this jam?

  • 24 Jan, 2011

    I used regular ole bacon, minced garlic, and light brown sugar. I also adjusted the cooking time to 2 hours on high uncovered, followed by 2 hours on low, covered. This is delicious!!!

  • 22 Jan, 2011

    I used regular sliced bacon and it worked out fine. I also added black pepper. I had it in the refrigerator for 6 wks and it was fine. I would suggest that you microwave 2 tbl. for 10-15 seconds since it was very thick. I am about to make it again and would just cook it for the 3 1/2 hrs this time. Hope you enjoy it as much as I did.

  • 12 Jan, 2011

    Does anyone know if Martha used thick or thin cut bacon for this?