Hot Honey Bacon Jam
This Hot Honey Bacon Jam is one of those recipes that I get REALLY excited about, and I hope you do too! If you’re new to bacon jam, it consists of sweet caramelized onions and bacon. It’s pulsed in a food processor to break everything into small pieces while still having plenty of texture. It’s SO yummy!
This is really a 2-in-1 recipe post. You can simply make hot honey bacon and enjoy it for breakfast, throw it on a burger, or jazz up your BLTs. I HIGHLY recommend making it into Hot Honey Bacon Jam. It’s dynamite on a burger, and you must make this BLT Bruschetta. I’m declaring it the bite of the summer!
The bacon
You can buy premade hot honey, but honestly I like my version better. It’s simply honey mixed with sriracha, or you really could use your favorite hot sauce, but I do recommend sriracha! I baste the bacon before and during the baking process, and bake until crisp, and the edges are a little charred. You really don’t want flimsy bacon if you’re making the jam.
The jam
Caramelized onions also get a dose of honey and hot sauce once they are cooked. A little balsamic for deglazing the pan, and some salt and pepper is all you need.
The onion mixture and cooked bacon are pulsed in a food processor until meshed together, but still has a chunky texture. You still want to be able to take a bite and get a good bacon piece!
This can be enjoyed immediately, or made ahead of time. It will keep in the fridge for about a week, you’ll just need to nuke it for a minute to loosen it up. You can also freeze if you want to make a double batch and enjoy all summer, like I’ll be doing!
I can’t wait for you to try this Hot Honey Bacon Jam! Jazz up your sandwiches, burgers, avocado toast, and you MUST try my BLT Bruschetta! Grilled bread, bacon jam, creamy avocado, fresh arugula tossed in lemon juice, and tomatoes. It’s a magical bite!
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Hot Honey Bacon Jam
Ingredients
For the bacon
- 1 lb thick cut bacon about 12 slices
- 1/4 cup honey
- 2 tbsps sriracha
- Fresh cracked black pepper
For the caramelized onions
- 2 medium sweet yellow onions sliced
- 1 tbsp olive oil
- 1/4 tsp kosher salt
- Fresh cracked pepper
- 2 tbsps balsamic vinegar
- 1/4 cup honey
- 3 tbsps sriracha
- Salt and pepper to taste
Instructions
For the bacon
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Preheat oven to 400°. Line a large rimmed baking sheet with foil or parchment paper. Place a wire cooling rack inside the rimmed baking sheet. Arrange bacon in a single layer.
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In a small bowl whisk together the honey and sriracha listed under the bacon section. Brush half of the mixture onto the bacon, and season with pepper. Bake for 15 minutes. Remove from oven and flip each slice of bacon. Brush with remaining honey and sriracha mixture, and more black pepper. Bake for another 15+ minutes or until edges are brown and crispy. For the best jam results, bacon should not be flimsy. Bacon will firm up after it cools. Ovens vary so baking times may vary.
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Enjoy bacon as is for breakfast, burgers, BLT's, etc. or continue below for bacon jam.
For the onions and jam assembly
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Place the sliced onions and olive oil in a large skillet over medium heat. Season with salt and pepper. Once sizzling, reduce heat to low and cook onions for about 45-50 minutes, or until caramel in color, stirring every few minutes. If pan becomes dry, add 1 tablespoon of water at a time for added moisture.
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Once onions are golden and caramelized, add balsamic vinegar and scrape any bits from the bottom of the pan. Stir in honey, sriracha, and season with salt and pepper. Stir and cook for about 5 minutes until the mixture becomes a thick glaze.
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Add cooked bacon and onion mixture to a food processor, and pulse a few times until bacon is broken up and combined with the onions or desired consistency is reached.
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Serve on burgers, sandwiches, avocado toast, BLT's and more! See my recipe linked for Hot Honey Bacon Jam Avocado Bruschetta! YUM!
Show me how you’re using this bacon jam, can’t wait to see what you create! Be sure to tag me on Facebook and Instagram!
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4 Comments
Judy
I made this today and it’s SPECTACULAR! I had to cook my bacon a bit longer and switch out the baking sheet with some new foil as the honey was burning in the bottom. No biggie and worth the extra step.
Laura Doerr
Wonderful!! I had a feeling baking times for the bacon could vary quite a bit. I did notice mine firmed up after it cooled, even though it seemed slightly flimsy still when it was warm. So glad you made it, enjoy! I’m making another batch this weekend to freeze, yum!
Karen Fink
This was FANTASTIC! We grilled burgers last weekend and made this to go along with them. Rave reviews from all.
Laura Doerr
Thanks Karen! So glad to hear! We are having it on burgers tonight, looking forward to it!