Easy Oven-Baked Bacon Onion Jam Recipe

I was cooking bacon and decided to sprinkle a little brown sugar over it toward the end to make candied bacon! And it was delicious. I have tried this before in the smoker and it is HARD to keep it from burning. Oven much easier!

But then I looked at the pan. All that bacon grease, brown sugar, and delicious flavor sitting there seemed like a terrible thing to waste. So I decided to turn it into bacon onion jam!

Since the oven was already hot from cooking the bacon, I figured why not let it do the rest of the work? A chopped onion, a little bacon grease, and some time in the oven turned those leftovers into a sweet, smoky, savory topping that’s ridiculously good.

This Oven-Baked Bacon Onion Jam is perfect for burgers, grilled cheese, sandwiches, biscuits, or even spooned over cream cheese with crackers.

Tips for Making Oven-Baked Bacon Onion Jam

Use the brown sugar already in the pan. Those sweet, sticky bits left from making candied bacon are the perfect start. Just make sure they aren’t burned.
Cook it low and slow. A 300°F oven helps soften the onions and develop their sweetness without constant stirring.
Add a little water. Brown sugar can burn, especially in a hot carbon steel pan. A couple tablespoons of water help loosen the sticky bits and keep everything cooking gently.
Don’t skip the vinegar. Apple cider vinegar balances the sweetness of the brown sugar and richness of the bacon.
Try Dijon mustard. A teaspoon adds a little tang and makes the jam especially good on burgers.
Use your carbon steel pan. It’s great for cooking the onions, but transfer the finished jam to a container once you add the vinegar. Don’t leave acidic food sitting in the pan.

Candied Onion Bacon Jam

A sweet, smoky, savory bacon jam made with caramelized onions, candied bacon, and brown sugar. An easy way to use the flavorful drippings left in your bacon pan!

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: Approximately 12 tablespoons

Ingredients

6 slices bacon, cooked and chopped
1 large onion, finely diced or thinly sliced
1 tablespoon reserved bacon grease
2 tablespoons brown sugar, including any already used to candy the bacon
2 tablespoons water, plus more as needed
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard, optional

Instructions

Cook the bacon: Cook bacon in an oven-safe skillet until crispy. Sprinkle with brown sugar toward the end of cooking to lightly candy the bacon. Remove the bacon, let it cool, and chop into small pieces.
Save the good stuff: Carefully pour off excess bacon grease, leaving about 1 tablespoon in the pan along with the brown sugar drippings. Discard any burned sugar.
Add the onions: Stir the diced onion into the bacon grease and brown sugar. Add 2 tablespoons of water and scrape up the flavorful bits from the bottom of the pan.
Slow cook: Place the uncovered oven-safe skillet in a preheated 300°F oven. Cook for 30–45 minutes, stirring every 10–15 minutes, until the onions are very soft, golden, and caramelized. Add another splash of water if the mixture starts drying out or sticking.
Add the flavor: Carefully remove the skillet from the oven. Stir in the apple cider vinegar, Worcestershire sauce, black pepper, and Dijon mustard if using.
Add the bacon: Stir the chopped candied bacon back into the onions. Cook over low heat for another 3–5 minutes, stirring until everything is thick, sticky, and jammy.
Cool and serve: Transfer the finished bacon jam to a bowl or jar. Let it cool slightly before serving.

Recipe Notes

Make it sweeter: Add a little more brown sugar or a teaspoon of maple syrup if you prefer a sweeter jam.

Make it tangier: Add another small splash of apple cider vinegar or a little extra Dijon mustard.

Storage: Refrigerate in a sealed container within 2 hours and use within 3–4 days. Freeze extra portions for longer storage. This bacon jam is not suitable for home canning.