This flavorful Bacon Jam is made with naturally sweet Medjool Dates to keep it free of refined sugar. An easy savory jam recipe that is a brunch staple!
Medjool Date Bacon Jam
Now, if you have been following me for even a short time, you know that I love Medjool Dates and frequently use them as an alternative to refined sweeteners.
Medjool Dates and bacon are a classic combo and very often found wrapped together and served as an appetizer. When I went to Yuma, Arizona aka Medjool Date country – I had so many variations of stuffed dates wrapped with bacon during my trip (some with bacon, some with prosciutto, some with spicy sauces, etc.), that the bacon-date flavor combo became ingrained into my subconscious, waiting to be turned into something new and delicious.
What is Bacon Jam?
Hopefully, you all know what bacon jam is because if you don’t know about this incredible creation, you have truly been missing out and it’s time to make a batch!
Bacon jam is a bacon-based relish, that’s made through a process of slow cooking bacon, along with onions, vinegar, brown sugar, and a mix of spices.
The only thing that differentiates my bacon jam recipe from a traditional one is that I replace the brown sugar for a natural sweetener replacement, Medjool dates.
Ingredients for Bacon Jam
I love a good recipe, with just a few ingredients, and this bacon jam fits that bill perfectly! No need to find any obscure or specialty ingredients!
- Uncooked Bacon
- Garlic Cloves
- Yellow Onions
- Medjool Dates
- Apple Cider Vinegar
- Cold Water
- Kosher Salt
- Black Pepper
How To Make Bacon Jam
- Prepare onions and garlic. (Picture #1)
- Pit Medjool dates and roughly chop. (Picture #2)
- Heat a large heavy-bottomed pot over medium heat. Once hot, add bacon pieces. Cook, stirring occasionally, for 20 to 25 minutes until most of the fat is rendered and bacon bits are crispy. (Picture #3)
- Use a slotted spoon to remove crisp bacon pieces to a plate lined with paper towels and set aside. (Picture #4)
- Carefully pour the bacon fat into a glass container or mason jar for future use or discard.
- Return 2 tablespoons of the bacon fat to the pot and add chopped garlic and onion.
- Cook over medium heat, stirring occasionally, until onions start to brown and caramelize, 35 to 40 minutes. Add cooked bacon pieces, chopped dates, apple cider vinegar, water, salt and pepper. Stir to combine, cover and reduce heat to low. Simmer covered for 45 minutes. (Pictures #5 and #6)
- Remove lid and continue simmering for an additional one and a half hours, stirring every 15 minutes or so until jam is caramelized and dark brown with most of the liquid evaporated out. (Pictures #7 and #8)
- Allow to cool, place into glass containers and store in the refrigerator. Enjoy!
What Are Medjool Dates?
Medjool dates are a fresh fruit, NOT a dried fruit as their appearance would make it seem. They are harvested from date palms and packaged immediately. They have a rich, almost caramel-like taste and a soft, chewy texture that makes them a perfect natural sweetener.
Here are a few fun facts about Medjool Dates:
- Medjool Dates originate in Morocco and 11 trees were imported to the United States in 1927 (originally to Nevada) to escape a disease that was killing Date Palms.
- Of those 11 original Date Palms, 6 are still growing (now in the Bard Valley) and are affectionately called “The Big Six”.
- There are now over 250,000 Date Palms in the Bard Valley and EVERY SINGLE ONE can be traced back to one of The Big Six. How’s that for knowing where your food is from right?
- Refrigerating (or even freezing if really soft and fresh) Medjool Dates extends their shelf life and they can last up to a year when kept at cool temperatures.
Tips For Making The Best Bacon Jam Recipe
- While this is time-intensive, it is mostly hands-off cooking time.
- You do have to stir the jam every 15 minutes or so for the last hour and a half but other than that, it pretty much cooks itself.
- This is a great way to use up older or dried-up dates.
More Medjool Date Recipes
Grilled Bacon-Wrapped Stuffed Dates
No Bake Fudge Brownie Energy Bites
Chocolate Pecan Pie Bars with Date Caramel
Did you make this recipe? Please give it a star rating below!
This flavorful Bacon Jam is made with naturally sweet Medjool Dates to keep it free of refined sugar. An easy savory jam recipe that is a brunch staple!
- 1 pound uncooked hickory smoked bacon nitrate free, preservative free, cut into 1/2" pieces
- 3 medium cloves garlic finely chopped
- 2 large yellow onions finely chopped
- 12 ounces Medjool Dates pitted and roughly chopped
- 1/2 cup Apple Cider Vinegar
- 1.5 cups cold water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
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Heat a large heavy bottomed pot over medium heat. Once hot, add bacon pieces. Cook, stirring occasionally, for 20 to 25 minutes until most of the fat is rendered and bacon bits are crispy.
-
Use a slotted spoon to remove crisp bacon pieces to a plate lined with paper towels and set aside.
-
Carefully (!) pour bacon fat into a glass container or mason jar for future use or discard.
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Return 2 Tablespoons of the bacon fat to the pot and add chopped garlic and onion.
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Cook over medium heat, stirring occasionally, until onions start to brown and caramelize, 35 to 40 minutes. Add cooked bacon pieces, chopped dates, apple cider vinegar, water, salt and pepper. Stir to combine, cover and reduce heat to low. Simmer covered for 45 minutes.
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Remove lid and continue simmering for an additional one and a half hours, stirring every 15 minutes or so until jam is caramelized and dark brown with most of the liquid evaporated out.
- Allow to cool, place into glass containers and store in the refrigerator. Enjoy!
Recipe Makes Approximately 3 1/2 to 3 3/4 cups
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This Bacon Jam recipe was originally posted in October 2013 and was updated in August 2019 with updated photos, step-by-step instructions and more helpful information to make the recipe.
heaven in a jar!! oooh lala
It really is! We are due to make another batch soon – thanks for the reminder!
Great looking recipe – I’ll be making this for a few hostess gifts this Christmas!
Quick question before I start – the 12oz of dates, is that 12 oz by volume or by weight?
Thanks!
Amanda
Hi Amanda – great question – by weight. Hope you love the jam and Happy Holidays!!
Thanks for the quick response! Happy holidays to you too 🙂
I can’t wait to try this recipe. Can it be canned for longer storage and preservation? If so, can you post any preservatives needed and canning methods (I.E. water bath or pressure cooked) Thanks
Hi Jen,
I have never tried canning or preserving this recipe so can’t give you any advice or tips there. I have froze it and it defrosted great! Good luck 🙂
There are no tested safe recipes for canning bacon jam. It’s refrigerator only.
Can this date jam be frozen….and if so, how long??
Thanks!
Hi Rio,
Yes, you can freeze this – it should last for about 4 to 6 weeks in an airtight container.
Great recipe, and we certainly appreciate you posting it. We are also Medjool date growers – Martha’s Gardens (marthasgardens.com). We happen to have a fresh variety of date called a Hayany. They originated in Egypt, and they are delicious. But because they are a fresh date, they spoil quickly unless kept frozen.
When people refer to fresh dates, they are usually thinking “freshly harvested”. Medjools are dried naturally on the tree, and are harvested in late August/Early September. They are, however, just as good several months down the road if kept frozen. They will be good for up to two years if stored frozen.
EverydayMaven – next time you visit Yuma, keep us in mind! We love visitors, and we have the best date shakes around. We also offer farm tours. We were fortunate to have won the shake contest and the first annual medjool date festival, and we routinely have our customers tell us we have the best shakes around.
Thanks again for your post! Posting info on the dates is great exposure, especially since they are good for you, are loaded with antioxidants and potassium, and have lots of fiber to boot! All our best.
Thanks Jason! 🙂
This looks fantastic. How long will it stay good in the fridge?
Ours lasted a couple of weeks and was still delish!
I’m seriously speechless! Your jam looks AMAZING!!! I just finished my last fresh Medjool from the summit. Must. Go. Back.
I still have some nut covered date rolls left but I am out of the regular dates. I am still dreaming about the just-picked ones we got to eat and then bring home with us – those are magical!
Wow, I haven’t yet made bacon jam, and now I’ve missed out on date and bacon jam! 😉 This looks terrific. And it sounds like you had a great time. Thanks for this.
We have been putting it on / alongside almost everything John – a must make for sure!
You did it!!!! Oh my gosh…it looks so amazing! Guaranteed if I make this for my husband, I’ll be wife of the year (thanks to you!).
It’s amazing on burgers Caroline!
Love, love, love those fresh dates! And it’s wonderful to read more about your get away. 🙂
Definitely want to try this! I don’t have much experience with dates; does this recipe require fresh or dry ones? Thanks!
Hi Chloe,
It is very hard to get fresh dates (at least in the US) so dried Medjool Dates are what you want. Hope you love it!
I will definitely try this recipe and can imagine infinite uses on sandwiches, brie tartines and to brighten up a stuffed pork tenderloin. Thank you for posting this. I noted your use of “without further adieu” and feel the need to correct it: the correct expression is “without further ado” and is derived from the old english “ado” and not from the french “adieu”. Thanks!
Hi Licia! Thank you for that – I missed the ado vs. adieu. I just changed it 😉
Alyssa,
I’m also glad for the jam recipe–after discovering green tomato bacon jam I am pretty stoked about the idea of date and bacon jam.
Thanks!
This was so damn good.
So happy to hear it!
Saw this on Instagram and had to check out the recipe, yummm!!! and what a great trip! very cool! 🙂
It was such a fun trip Alice! You have to make this – I have been slathering it on everything!