bacon jam in a jar

Bacon Jam

Bacon Jam is a great addition to any burger, but especially a burger stacked with our perfect burger patties. 

Bacon Jam


  •  500g bacon lardons, or 1kg of fat-on bacon
  • 1 large white onion, finely sliced 
  • 2 garlic cloves, crushed 
  • 85g light brown sugar 
  • 2 tbsp apple cider vinegar 
  • 1 tbsp bourbon whiskey, or 1tsp of liquid smoke
  • 2 tbsp maple syrup or honey
  • 100ml freshly brewed strong black coffee, optional


1. To get lardon, loosely trim fat and put aside bacon rashers. Cube the fat and fry in a large non-stick pan for 5-10 mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan. 

2. Cook the onion on low in the same pan for for 15-20 mins until soft or starting to brown. Once browned, stir in the garlic, sugar, cider vinegar, optional bourbon or liquid smoke, maple syrup, optional coffee. Return the bacon/lardon to the pan.

3.   Cook slow and low until thick and syrupy, around 25-30 mins, stirring occasionally. Turn off the heat, leave to cool and then carefully tip everything into a food processor or blender (one that doesn't require liquid). 

4. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. 

5. Serve on burgers, wraps, as a dip or any other meal you would include a savoury jam. Keep in the fridge for up to a month.