Alice Rose Bacon jam sits somewhere between a relish and a spread, and it works because of one thing above all: time on a low heat.
Bacon and onions cooked down slowly until they’re deeply caramelised give a result that’s both sweet and savoury, thick enough to spread on toast or a burger bun without running off the edges.
It takes about an hour, most of it unattended, and a batch keeps for weeks in the fridge.
Why Slow Cooking Is What Turns Bacon and Onions Into Jam
The jam-like texture in this recipe comes from breaking down the onions completely, which only happens over a long, gentle cook.
Rushed over high heat, onions brown on the outside while staying firm inside, and you end up with a chunky relish rather than something genuinely spreadable and sticky.
Rendering the bacon fat properly first, then cooking the onions in that rendered fat, is what carries the smoky bacon flavour through the entire jam rather than leaving it confined to the pieces of bacon themselves.
The coffee and vinegar added later balance the sweetness of the brown sugar, stopping the finished jam from tasting cloying.
Ingredients for Gordon Ramsay Bacon Jam
- 500g smoked streaky bacon, chopped
- 3 large onions, finely sliced
- 4 garlic cloves, finely chopped
- 80g dark brown sugar
- 60ml cider vinegar
- 60ml strong black coffee
- 2 tbsp maple syrup
- 1/2 tsp smoked paprika
- Freshly ground black pepper
How to Make Gordon Ramsay Bacon Jam — Step by Step
Step 1 — Cook the Bacon
Cook the chopped bacon in a large, heavy-based pan over medium heat for 10–12 minutes, until crisp and the fat has rendered out. Remove the bacon with a slotted spoon, leaving the fat in the pan.
Step 2 — Caramelise the Onions
Add the sliced onions to the bacon fat. Cook over low heat for 25–30 minutes, stirring occasionally, until deeply soft and caramelised. Add the garlic for the final minute.
Step 3 — Add the Remaining Ingredients
Return the bacon to the pan. Add the brown sugar, cider vinegar, coffee, maple syrup and smoked paprika. Stir thoroughly.
Step 4 — Simmer
Simmer gently for 20–25 minutes, stirring occasionally, until thick, sticky and jam-like.
Step 5 — Blitz Briefly
For a more spreadable texture, pulse briefly with a stick blender, leaving some texture rather than blending completely smooth.
Step 6 — Season and Cool
Season with black pepper to taste. Cool before transferring to sterilised jars.
My Top Tips for the Best Gordon Ramsay Bacon Jam
Cook the onions over genuinely low heat for the full time stated, as rushing this stage gives you a chunky relish rather than a proper spreadable jam.
Don’t drain off all the bacon fat, as cooking the onions in it is what carries the smoky flavour throughout the whole jam.
Pulse rather than fully blend at the end, since some texture from the bacon is worth keeping in the finished jam.
Taste before adding extra salt, as bacon is already salty and the jam rarely needs any added.
Cool completely before jarring, as sealing it while warm creates condensation inside the jar and shortens how long it keeps.
Serving Suggestions
Spread on a burger bun, on toast with a fried egg, or served alongside a cheeseboard. It also works well stirred through a grilled cheese sandwich before toasting.
How to Store Gordon Ramsay Bacon Jam
In the fridge: Store in a sealed, sterilised jar in the fridge for up to 3 weeks.
In the freezer: Freezes well for up to 3 months. Freeze in small portions so you only defrost what you need at a time.
Gordon Ramsay Bacon Jam Recipe
Ingredients
Method
- Cook bacon 10–12 minutes until crisp. Remove, leaving fat in the pan.
- Cook onions in bacon fat over low heat 25–30 minutes. Add garlic for final minute.
- Return bacon, add sugar, vinegar, coffee, maple syrup and paprika.
- Simmer 20–25 minutes until thick and sticky.
- Pulse briefly with a stick blender, leaving some texture.
- Season with pepper, cool, and jar.
Notes
Frequently Asked Questions About Gordon Ramsay Bacon Jam
Can I make this without coffee?
Yes — leave it out or replace it with an equal amount of beef stock, though the coffee adds a depth that balances the sweetness particularly well.
Why is my bacon jam too runny?
This usually means it needs longer on the simmer. Continue cooking gently, stirring regularly, until it thickens and holds its shape on a spoon.
Can I use a different type of bacon?
Smoked streaky bacon works best for its fat content and smoky flavour, but back bacon or pancetta can be used, though you may need to add a little oil if there’s less fat to render.
How long does bacon jam keep?
Stored in a sealed, sterilised jar in the fridge, it keeps for up to 3 weeks, or up to 3 months in the freezer.
