Jalapeno Bacon Jam is crispy bacon, jalapenos, onion, and garlic simmered with brown sugar, apple cider vinegar, maple syrup, and chili powder. It creates a unique jam that is a little bit sweet and a little bit savory with a subtle kick from jalapenos. I could barely get some pictures of the jam before everyone was diving in for more! It really is that good, and it wasn’t too spicy, even for me! Once you taste how delicious a jam on the savory side can be, check out my Onion Bacon Jam and Whiskey Bacon Jam, too!
Ingredients & Substitutions
- Bacon: I prefer using thick-cut bacon so it can stand out with all of the other ingredients in the jam. If you only have regular bacon, that will still be delicious and work just fine! Once the bacon has been cooked, keep some of the bacon grease in the pan as you continue with the recipe.
- Onion: Look for a yellow onion, which has a slightly sweet taste that will work perfectly with all of the flavors of the jam. A white onion will also work in this recipe.
- Jalapeno Peppers: Seed and dice 3 jalapeno peppers for the jam. If you want to keep more heat in the peppers, dice them with the seeds and membranes still intact.
- Brown Sugar: Light brown sugar adds a little sweetness to the jam. It also helps caramelize the onion and bacon.
- Apple Cider Vinegar: Apple cider vinegar helps balance the sweetness of the sugar and maple syrup. If you don’t have apple cider vinegar, you could use distilled white vinegar or lemon or lime juice. But, any substitutions may alter the overall taste of the jam.
- Maple Syrup: For the most robust flavor, use pure maple syrup. If using imitation syrup, the flavor may not be as rich.
- Chili Powder: If you don’t have chili powder, you could leave it out. However, it does add subtle heat and depth to the jam. Or, substitute red pepper flakes or cayenne pepper.
Is Jalapeno Bacon Jam Spicy?
This batch that I just made was not spicy. However, if you keep the seeds and membranes intact in the jalapeno peppers, that will increase the heat level. If you want the jam even spicier, you can add more jalapeno peppers or mix in some hotter peppers like serrano or habanero peppers. Or, add in a few red pepper flakes to spice it up.
How To Use Jalapeno Bacon Jam
Jalapeno Bacon Jam can be served either warm or cold (it is delicious both ways). Here are some of my favorite and tasty ways to use jalapeno bacon jam:
- Dip in your favorite crackers. That sounds so simple, but it is so good!
- Spread on toast or bagels.
- Top burgers or sandwiches.
- Serve alongside a cheese platter as a flavorful accompaniment to cheeses.
- Use it as a glaze for grilled or roasted meats such as chicken, pork, or shrimp.
- Incorporate it into appetizers like stuffed mushrooms, jalapeno poppers, or meatballs for added flavor.
- Spread it on pizza crust as a unique and flavorful sauce alternative, paired with ingredients like caramelized onions and blue cheese.
- Use it as a topping for scrambled eggs, omelets, or breakfast burritos for a delicious morning meal.
- Add a spoonful to wraps or quesadillas for a flavorful filling.
How To Store Jalapeno Bacon Jam
To store the jam, first, let it cool completely. Next, store it in an airtight container in the refrigerator. It will last up to a week or two. If you’d like to keep it for longer, you can freeze the jam in a freezer-safe container for up to 3 months. Be sure to leave some space at the top of the container to allow for expansion as the jam freezes. When ready to use, thaw the frozen jam in the refrigerator overnight before serving. Jalapeno bacon jam may not be safely canned.
Jalapeno Bacon Jam
Ingredients
- 1 pound thick-cut bacon, diced
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 3 medium jalapeno peppers, seeded* and diced (about 1 cup)
- 2 teaspoons garlic, minced
- ½ cup (100 g) light brown sugar, packed
- ⅓ cup (80 g) apple cider vinegar
- ¼ cup (79 g) maple syrup
- 1 teaspoon chili powder
Instructions
- In a medium skillet over medium heat, cook bacon until crispy. While the bacon is cooking, line a plate with a paper towel.
- Once the bacon is done, place onto the lined plate. Set aside.
- Leave about ¼ cup of bacon grease in the pan, carefully removing the rest.
- To the pan, add the onion and jalapenos. Reduce the heat to medium-low. Cook until the onions are caramelized, 15-20 minutes, stirring often.
- Mix in the garlic, brown sugar, apple cider vinegar, maple syrup, chili powder, and bacon.
- Allow the mixture to simmer for 7-10 minutes, or until it thickens to the consistency of jam.
- Serve warm or cold. You may want to warm slightly if it has been refrigerated.
Video
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This jam is the perfect balance of sweet and savory. I couldn't stop going back for more!
Elizabeth
This might be my favorite variation of our bacon jams yet! I LOVED this version, and I devoured about half of it on my crackers!
Bella
Enjoyed the jalapeno bacon jam, but wished it had a bit more heat. Maybe more jalapenos next time?
Annabelle
This jam was a delightful surprise! Sweet, smoky, and just the right amount of heat.
Selena
The jalapeno bacon jam was a hit at our gathering! Loved the combination of flavors.
The heat in a jalapeño does not come from the seeds.
The heat comes from the ribs inside the pepper.
Do you mean the membrane? Here is what it says in my blog post, right above the recipe card:
“Jalapeno Peppers: Seed and dice 3 jalapeno peppers for the jam. If you want to keep more heat in the peppers, dice them with the seeds and membranes still intact.”
Would you please estimate how much this makes? Thank you.
Hi Susan! At the bottom of the recipe card it says servings: 2 cups
Hope that helps! 🙂
Delicious recipe, if you like jalapeño this will not disappoint. Opens the window of opportunity to put your favorite flavors onto burgers, meats, ice cream!!
I loved how the distinct flavors all came together…sweet, tangy, salty and spicy and then the added texture of crunchy bacon. Yummy!
I haven’t made this yet, but jalapeños will be awesome in the jam. We always like some heat in what we eat. Can’t wait to try it.