Jalapeno Bacon Jam

Jalapeno Bacon Jam

When we were in Thanksgiving for California, my mom pulled a jar out of the cupboard for me to use in some sort of toasted baguette appetizer… It was jalapeno bacon jam. And it was glorious. I knew I need to re-create it at home. If you know me, you know my addiction to jams with jalapeno so this one was right up my alley. 

Disclaimer: if you aren’t someone who can utilize self control, this jam may not be for you. I honestly could have eaten a whole jar of this stuff with a spoon. You’re welcome in advance. 

Jalapeno Bacon Jam

For this recipe, I highly recommend you use a good quality bacon since bacon is the star of the show! I, of course, used my dad’s bacon from our butcher shop in California. The uses for this jam are endless. Tossed with roasted potatoes, on crackers or toasted baguette slices, on top of cream cheese for a dip, as a condiment on a burger or sandwich, with scrambled eggs, give as gifts… I could go on and on. Basically, just do it.  

Jalapeno Bacon Jam
spicy and sweet jalapeno bacon jam
Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
  1. 1 pound bacon, diced
  2. 2 2/1 cups red onions, diced
  3. 4 cloves garlic, minced
  4. 1/4 to 1/3 cup jalapenos, deseeded and diced (I used 1 poblano too!)
  5. 1 - 1 1/2 cup coffee
  6. 1/4 cup apple cider vinegar
  7. 1/4 cup real maple syrup
  8. 4 tablespoons brown sugar
  9. 1 teaspoon ground red chipotle powder
  10. 1/4 cup toasted sunflower seeds
  11. salt and pepper to taste
  1. Heat a heavy bottomed pot or dutch oven over medium high heat. Cook the bacon stirring frequently until the bacon is browned but not yet crispy. Use a slotted spoon to remove bacon to a paper towel lined plate. Drain the bacon grease, reserving about one tablespoon in the pot.
  2. Add the onions, jalapenos, and garlic to the pot, cook until the onions become softened. Reduce heat to low, add the rest of the ingredients and the bacon. Simmer on low for 1-2 hours, stirring occasionally. If the jam gets too dry, add some extra coffee or water 1/4 cup at a time.
  3. Once jam is thickened, remove it from heat. Add 2/3 of the jam to a food processor and pulse a few times. Mix with 1/3 of jam left in pot.
  4. Transfer to a jar with a lid. Store in refrigerator. Enjoy!
Adapted from Big Eats Tiny Kitchen
Prairie Californian https://prairiecalifornian.com/
Jenny Dewey Rohrich

Jalapeno Bacon Jam - Prairie Californian


  1. Monique
    February 10, 2016 / 2:09 pm

    Do you used a cured bacon for this? Sounds delish and can’t wait to try this. Can’t let my SO see it cuz of the coffee. She can supposedly taste the coffee in ANYTHING which always gets an automatic ‘ok if it weren’t for the coffee in it’ response.

    • February 10, 2016 / 2:25 pm

      Yep I used cured bacon. My husband isn’t a coffee drinker either. He liked this though!

  2. March 1, 2016 / 6:52 pm

    This looks amazing! I’m just curious how you served it?

    I think I would just eat it right out of the jar because I wouldn’t be able to wait to put it on something. lol
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    • March 19, 2016 / 11:01 am

      I’ve used this on little toasted baguettes with some cheese, on scrambled eggs, mixed with my oatmeal in the morning (so good!). But yes, eating it with a spoon is also an approved method of serving! 😉

  3. Mary Penney
    August 13, 2016 / 6:09 pm

    How long does this keep in the fridge? Do you think it could be water bath canned?

    • September 6, 2016 / 9:56 am

      I was always taugh that you can only preserve meat products in a pressure canner because you need a lot of heat to kill off the spoilers that can reside in low acid foods–significantly more heat than that produced by boiling water–and meat is a low acid food.

  4. December 23, 2016 / 4:17 pm

    How long does this last in the fridge? I’m making it as a gift and I don’t want it to spoil too quickly. Thanks!

    • December 27, 2016 / 11:53 am

      It lasts a couple months in the fridge! 🙂