Apple and onion bacon jam
- Preparation 25 min
- Cooking 50 min
- Servings 2 cups (500 ml)
- Freezing I do not suggest
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🥓 A jam made with bacon, apples and onions? ABSOLUTELY.
This apple and onion bacon jam is the kind of recipe that gets people talking the moment you mention it. And goes completely silent the moment they take their first bite. Maple bacon cooked until crispy then roughly chopped, Vidalia onions slowly melted to perfection, Gala apple cubes, maple beer, maple syrup and a splash of apple cider vinegar that ties everything together. It’s sweet, salty, smoky and deep all at once. Perfect for a Sunday brunch spread with gourmet crackers, sausages and olives, or to turn an ordinary grilled cheese into something completely legendary.
🔥 The jam that goes with everything
What’s extraordinary about this apple and onion bacon jam is its absolute versatility. On a cheese and charcuterie board to wow your guests, in a grilled cheese with apples, cheddar and caramelized onions for the next day’s meal, on brioche toast at brunch, or even alongside a grilled pork rack for an unforgettable sweet-savory contrast. It adapts to everything. One recipe, dozens of occasions. And it keeps for up to 2 weeks in the fridge in an airtight jar.
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🔪 Cook the bacon in the oven, not in a pan
Baking at 375°F (190°C) on parchment paper gives evenly crispy bacon without constant monitoring. A pan can give uneven results and splatters everywhere. Pressing the cooked bacon between paper towels is essential to remove excess fat and prevent the jam from becoming too greasy.
🌡️ Cook the onion without browning. Patience required
The crucial step in this recipe is cooking the onion over very low heat without letting it colour. An onion that browns too quickly gives a bitter flavour that throws off the entire jam. Five to six minutes over low heat with regular stirring gives a translucent, meltingly soft and sweet onion. The perfect base to receive the apples and bacon.
⏱️ Add the beer in two stages for the perfect texture
Adding the beer in two distinct stages is what gives the jam its ideal final texture. The first portion (¾ cup / 190 ml) deglazes and begins concentrating the flavours with the maple syrup and bacon. The second portion with the water extends the cook just enough for everything to come together and reach that thick, glossy jam consistency. Never add it all at once.
🫙 Keeps for up to 2 weeks in the fridge in an airtight jar
This bacon jam keeps perfectly in the refrigerator for up to 2 weeks in a clean airtight glass jar. Let it cool completely before sealing. It firms up in the fridge. Take it out 15 to 20 minutes before serving to bring it back to a soft, spreadable texture. Do not freeze: the texture of the apples and bacon deteriorates with freezing.
🍺 Switch up the beer to play with the flavour profile
A maple beer gives a soft, sweet profile that highlights the maple syrup. An amber ale brings more pronounced caramel notes. A dark beer or stout gives a deeper, lightly roasted jam that pairs beautifully with aged cheeses and red meats. This is a recipe that invites experimentation. Every beer gives a slightly different version.
Ingredients
- 570 g (1½ package / 20 oz) maple bacon
- 1 Vidalia onion, quartered then thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) butter
- 2 Gala apples, peeled and cut into small cubes
- 3 pinches ground nutmeg
- 1 tbsp (15 ml) apple cider vinegar
- 1 cup (250 ml) maple beer (or another light amber ale)
- ½ cup (125 ml) maple syrup
- ¼ cup (60 ml) water
- Salt and ground pepper
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Preparation
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Lay the bacon strips on the baking sheets. Bake for 15 to 20 minutes, flipping halfway through, until crispy. Transfer between layers of paper towel and press firmly to remove excess fat. Roughly chop and set aside in a bowl.
- In a saucepan over low heat, warm the olive oil and add the onion. Season with salt and pepper. Cook for 5 to 6 minutes without browning, stirring regularly. If the onion starts to colour, reduce the heat to minimum.
- Increase to medium-low heat and add the butter, apples, nutmeg and apple cider vinegar. Stir and cook for 5 to 6 minutes, stirring occasionally.
- Add ¾ cup (190 ml) of the beer, the maple syrup and the chopped bacon. Stir and bring to a boil. Reduce to low heat and simmer for 8 to 10 minutes until the liquid has almost completely evaporated.
- Add the remaining beer and the water. Continue cooking for 6 to 8 minutes, stirring occasionally, until the liquid has almost completely evaporated.
- Pour into a bowl and let cool for 15 minutes before serving.
Yes. Maple bacon adds an extra sweetness that harmonizes with the maple syrup and apples. With regular bacon, simply increase the maple syrup by one tablespoon to compensate. Back bacon works too, but it’s leaner and will give a slightly less rich jam.
Yes. Galas are ideal for their sweetness and how well they hold up during cooking. They soften without completely falling apart. Cortland, Honeycrisp or Empire work very well too. Avoid Granny Smith, which are too tart and throw off the balance, and McIntosh, which break down too quickly and give a sauce-like texture.
Up to 2 weeks in the refrigerator in a clean airtight glass jar. Let it cool completely before sealing and refrigerating. It firms up in the cold. Take it out 15 to 20 minutes before serving. Do not freeze: the texture deteriorates.
The possibilities are almost endless: on a cheese and charcuterie board, in a grilled cheese with apples and cheddar, on brioche toast with goat cheese, alongside a grilled pork rack, on gourmet crackers with dry sausage, or even on a burger in place of caramelized onions. It’s the jam that makes everything better.
Yes. A light amber ale, a red ale or even a demi-sec apple cider all work very well and each give a slightly different profile. Apple cider accentuates the fruity notes and brings a subtle acidity that harmonizes beautifully with the Gala apples and maple syrup.
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