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You are here: Home / Course / Condiments / Medjool Date Bacon Jam

Published August 14, 2019. By Alyssa Brantley 34 Comments

Medjool Date Bacon Jam

  • Dairy free
  • Gluten free
  • Nut free
  • Paleo
  • Whole 30
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jar of bacon jam with a small spatula

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!

jar of homemade bacon jam in front of cooked bacon and medjool dates

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!

ingredients to make bacon jam recipe

  • 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)

step by step instructions to make bacon jam recipe

  • 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!

step by step photos to make bacon jam at home

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.

clear jar filled with bacon jam in front of bowl of medjool dates

More Medjool Date Recipes

Grilled Bacon-Wrapped Stuffed Dates 

Apple Cinnamon Chia Bars

No Bake Fudge Brownie Energy Bites

Chocolate Pecan Pie Bars with Date Caramel

Orange and Date Salad

Did you make this recipe? Please give it a star rating below!

Savory Bacon Jam
Prep Time: 5 mins
Cook Time: 3 hrs 15 mins
Total Time: 3 hrs 20 mins
 

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!

Course: Breakfast, Condiments
Cuisine: American
Keyword: how to make bacon jam, how to use medjool dates, savory jam recipe, whole30 condiments
Servings: 28 Servings
Calories: 105 kcal
Author: Alyssa Brantley
5 from 10 votes
close up of bacon jam in a jar in front of small bowl of medjool dates
Print
Ingredients
  • 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
Instructions
  1. 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.

  2. Use a slotted spoon to remove crisp bacon pieces to a plate lined with paper towels and set aside.

  3. Carefully (!) pour bacon fat into a glass container or mason jar for future use or discard.

  4. Return 2 Tablespoons of the bacon fat to the pot and add chopped garlic and onion.

  5. 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.

  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.

  7. Allow to cool, place into glass containers and store in the refrigerator. Enjoy!
NOTES:

Recipe Makes Approximately 3 1/2 to 3 3/4 cups

Nutrition Facts
Savory Bacon Jam
Amount Per Serving (2 Tablespoons)
Calories 105 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 128mg6%
Potassium 132mg4%
Carbohydrates 10g3%
Sugar 8g9%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 0.7mg1%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Filed Under: Breakfast, By Diet, By Occasion, Christmas, Condiments, Course, Dairy Free, Fall, Fruit, Gluten Free, Grain Free, Kid Friendly, Nut Free, Paleo, Pork, Proteins, Season, Spring, Summer, Whole30, Winter

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Keri S Alcock says

    December 6, 2019 at 11:24 am

    heaven in a jar!! oooh lala

    Reply
    • Alyssa Brantley says

      December 6, 2019 at 1:01 pm

      It really is! We are due to make another batch soon – thanks for the reminder!

      Reply
  2. Amanda says

    December 14, 2015 at 10:26 am

    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

    Reply
    • EverydayMaven says

      December 14, 2015 at 2:34 pm

      Hi Amanda – great question – by weight. Hope you love the jam and Happy Holidays!!

      Reply
      • Amanda says

        December 14, 2015 at 2:54 pm

        Thanks for the quick response! Happy holidays to you too 🙂

        Reply
  3. Jen says

    November 20, 2014 at 7:08 pm

    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

    Reply
    • EverydayMaven says

      November 21, 2014 at 8:44 am

      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 🙂

      Reply
    • Marie says

      November 6, 2018 at 6:22 pm

      There are no tested safe recipes for canning bacon jam. It’s refrigerator only.

      Reply
  4. Rio says

    October 2, 2014 at 12:24 pm

    Can this date jam be frozen….and if so, how long??

    Thanks!

    Reply
    • EverydayMaven says

      October 2, 2014 at 3:22 pm

      Hi Rio,
      Yes, you can freeze this – it should last for about 4 to 6 weeks in an airtight container.

      Reply
  5. Jason says

    January 17, 2014 at 3:52 pm

    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.

    Reply
    • EverydayMaven says

      January 20, 2014 at 2:26 pm

      Thanks Jason! 🙂

      Reply
  6. Juju at Tales of Whimsy... says

    November 25, 2013 at 12:30 pm

    This looks fantastic. How long will it stay good in the fridge?

    Reply
    • EverydayMaven says

      November 25, 2013 at 9:21 pm

      Ours lasted a couple of weeks and was still delish!

      Reply
  7. Catherine @ Rabbit Food For My Bunny Teeth says

    October 25, 2013 at 2:43 am

    I’m seriously speechless! Your jam looks AMAZING!!! I just finished my last fresh Medjool from the summit. Must. Go. Back.

    Reply
    • EverydayMaven says

      October 25, 2013 at 6:42 am

      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!

      Reply
  8. [email protected] says

    October 23, 2013 at 1:49 pm

    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.

    Reply
    • EverydayMaven says

      October 25, 2013 at 6:39 am

      We have been putting it on / alongside almost everything John – a must make for sure!

      Reply
  9. Caroline @ chocolate & carrots says

    October 23, 2013 at 1:28 pm

    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!).

    Reply
    • EverydayMaven says

      October 25, 2013 at 6:39 am

      It’s amazing on burgers Caroline!

      Reply
  10. Hannah says

    October 22, 2013 at 4:48 pm

    Love, love, love those fresh dates! And it’s wonderful to read more about your get away. 🙂

    Reply
  11. Chloe says

    October 22, 2013 at 7:17 am

    Definitely want to try this! I don’t have much experience with dates; does this recipe require fresh or dry ones? Thanks!

    Reply
    • EverydayMaven says

      October 23, 2013 at 10:00 am

      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!

      Reply
  12. Licia says

    October 21, 2013 at 9:03 am

    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!

    Reply
    • EverydayMaven says

      October 21, 2013 at 9:50 am

      Hi Licia! Thank you for that – I missed the ado vs. adieu. I just changed it 😉

      Reply
  13. [email protected] says

    October 21, 2013 at 10:25 am

    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!

    Reply
  14. Ash-foodfashionparty says

    October 21, 2013 at 9:57 am

    This was so damn good.

    Reply
    • EverydayMaven says

      October 23, 2013 at 9:57 am

      So happy to hear it!

      Reply
  15. Alice // Hip Foodie Mom says

    October 21, 2013 at 7:17 am

    Saw this on Instagram and had to check out the recipe, yummm!!! and what a great trip! very cool! 🙂

    Reply
    • EverydayMaven says

      October 21, 2013 at 9:50 am

      It was such a fun trip Alice! You have to make this – I have been slathering it on everything!

      Reply

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