Enhance Your Summer BBQs with this Bacon Jam Recipe

Say hello to your new favorite cookout condiment. Whether you’re making backyard burgers or gourmet crostini, our bacon jam recipe is a delicious addition. Frank Family’s Napa Valley Cabernet Sauvignon is the perfect wine to pair with this savory-sweet concoction. Its big structure cuts through the richness of the bacon flavor while its punch of dark berry notes nicely complement the cranberries and balsamic.


1 PoundBacon, chopped
1 EachYellow onion, diced
2 ClovesGarlic, minced
1/2 CupBrown sugar
1 ½ TbsDried cranberries
⅓ CupBalsamic vinegar
1 TspChili powder


  1. In a medium saucepan over medium heat, cook bacon until crispy. Remove bacon, keeping one tablespoon of bacon fat in the saucepan.
  2. Reduce heat to medium-low. Add onions and garlic to the pan and cook, stir often, until the onions are caramelized.
  3. While the onions and garlic are cooking, roughly chop the bacon into small pieces.
  4. Add the bacon and brown sugar to the onion mixture in the pan. Stir and cook for approximately 2 minutes.
  5. Stir in balsamic vinegar, chili powder, and cranberries. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy. Approximately 6 to 8 minutes.
  6. Let cool before serving. Serve on crostini with brie and top with thyme or add to the bun of a grilled burger. The jam can be stored in the refrigerator for up to a week and reheated on the stove or in the microwave, just add a bit of water.