Elevate your peach preserves by making this jam! Peach Bacon Jam combines bacon, caramelized onions, peaches, garlic, and a bit of spice, cooked with brown sugar, apple cider vinegar, and maple syrup for a deliciously complex flavor. It’s so good, I could eat it with a spoon! But, save some for other foods like biscuits, scrambled eggs, grilled meats, or charcuterie boards, just to give you a few ideas. I also have Onion Bacon Jam and Tomato Bacon Jam you will want to check out, too!

Jar of Peach Bacon Jam on a wooden table with crackers and fresh peaches.
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Peach Bacon Jam Ingredients & Smart Substitutions

  • Bacon: I prefer thick-cut bacon in recipes like this one so it doesn’t get ‘lost’ in the other ingredients. I mean, bacon is part of the name of the jam, so I want it to stand out! You could also use regular bacon if that is what you have on hand. Or, try the jam with turkey bacon.
  • Onions: Yellow onions caramelize well for a rich flavor and soft texture. If you don’t have a yellow onion, you could use white onions, red onions, or shallots.
  • Peaches: The fruitiness of the peaches complements the savory bacon. If you don’t have peaches, you could experiment with nectarines or apricots. Those would give the jam a different flavor profile, but would still be delicious!
  • Brown Sugar: Light brown sugar gives the jam a little more sweetness as well as helps caramelize the onions. If you don’t want the jam to be quite as sweet, you could lessen the amount of sugar added.
  • Apple Cider Vinegar: For a little tang to the jam, I added apple cider vinegar. White wine vinegar could be substituted, but it may affect the final taste a bit.
  • Maple Syrup: Maple syrup adds a little more sweetness. Honey, agave nectar, or brown rice syrup can be used as alternatives, but they will give off different flavors.
  • Chili Powder: Chili powder adds a little bit of heat to the jam; you could certainly leave that out, if preferred.
Jar of Peach Bacon Jam with a mini wooden spoon.

Can I Use Canned or Frozen Peaches?

Absolutely! You can use either canned peaches (drained) or frozen peaches. This can save you time–no peeling! If using canned use 1 to 1 1/2 cans. If using frozen peaches, adjust the cooking time accordingly.

Delicious Ways To Use Peach Bacon Jam

This little bit of sweet, little bit of savory jam is versatile enough to be used in a variety of ways! Check out some of my favorites:

  1. Spread on Toast or Buttermilk Biscuits
  2. Top Grilled Meats: Use it as a glaze or topping for grilled chicken, pork chops, or burgers to add a sweet and savory twist to your favorite proteins.
  3. Stir into Oatmeal or Yogurt
  4. Fillings for Pastries or Hand Pies
  5. Sandwiches and Wraps: Spread peach bacon jam on sandwiches, wraps, or paninis for an extra layer of flavor. I love it, especially with turkey, ham, or my crispy grilled cheese sandwich.
  6. Glaze for Roasted Vegetables (particularly roasted carrots or Brussels sprouts)
  7. Dip for Appetizers: Serve peach bacon jam as a dip for crispy bacon-wrapped appetizers, chicken tenders, or breaded mozzarella sticks.
Burger topped with Peach Bacon Jam.

How To Store Peach Bacon Jam

To store peach bacon jam, first, let it cool completely. Next, store it in a clean, airtight container in the refrigerator. It will last up to 1-2 weeks. You can also freeze the jam for up to 3 months.

Can Peach Bacon Jam be Canned?

This jam cannot be safely canned. The National Center for Home Food Preservation (NCHFP) states no cured meat should be cannedThe NCHFP states that cured meat could be much denser than raw meat which could hinder safe canning processes.

More Bacon Jam Recipes

Jar of Peach Bacon Jam with a mini wooden spoon.
5 from 1 vote

Peach Bacon Jam

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Indulge in the savory and sweet flavors of Peach Bacon Jam. This delicious condiment combines bacon, caramelized onions, peaches, and spices for a mouthwatering treat!

Ingredients

  • 1 pound thick-cut bacon, diced
  • 1 large yellow onion, finely diced (about 1 ½ cups)
  • 4 medium peaches, peeled, diced
  • 2 teaspoons garlic, minced
  • ½ cup (100 g) light brown sugar, packed
  • 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 peaches. Reduce the heat to medium-low. Cook until the onions are caramelized, about 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 15-20 minutes, or until it thickens to the consistency of jam. (Times may vary depending on the ripeness of the peaches.)
  • Serve warm or cold. You may want to warm slightly if it has been refrigerated.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:

Autumn

This is seriously good stuff! I could put this jam on almost everything!

Elizabeth

I wasn't too sure about this bacon jam (even though I have loved all of our bacon jams so far). But, it was SO GOOD! I think these bacon jams are my new 'jam' (get it?!?)

Annabelle

I love the idea of mixing sweet peaches with salty bacon. It seems like it would be great for sandwiches.

Bella

This is a pretty good spread! I wasn't sure, but it definitely works.

Selena

I am all about this peach bacon jam! The balance of sweet and savory is just spot on. Plus, that hint of chili powder gives it a nice little kick. Definitely adding this to my list of favorites.

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Reader Comments

    1. Unfortunately I cannot recommend canning.

      Can Whiskey Bacon Jam be Canned?
      This jam cannot be safely canned. The National Center for Home Food Preservation (NCHFP) states no cured meat should be canned. The NCHFP states that cured meat could be much denser than raw meat which could hinder safe canning processes.

5 from 1 vote

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