Gordon Ramsay Bacon Jam Recipe 

The First Time I Screwed This Up…

The first time I tried making bacon jam, I thought it was just about frying bacon and mixing it with sugar. I rushed it. The bacon was greasy, the onions were raw, and the whole thing tasted like weird syrupy meat. Completely missed the magic.
What I didn’t realize? Bacon jam isn’t about bacon alone—it’s about layering flavor. You have to render the fat just right, caramelize the onions, balance vinegar with sugar, and simmer low and slow until it turns glossy and thick.
Once I followed a proper method (like Ramsay’s technique), it became a deep, rich, almost addictive spread that made even a plain piece of toast feel luxurious.

Why This Works (And Where Most Go Wrong)

Most bacon jam fails because:

• The bacon is either too greasy or burnt.
• The onions stay raw instead of turning sweet.
• There’s no acid to balance the fat.
• It gets rushed—good bacon jam needs time to thicken.

What Ramsay’s style fixes:
He properly renders the bacon, uses two types of vinegar for balance, adds fresh thyme for brightness, and builds layers through simmering—not just dumping ingredients together.

Ingredients That Actually Matter

• 900g bacon, chopped – Good, thick-cut bacon makes a difference.
• 240g Vidalia onion, chopped – Sweet onions caramelize better.
• 4 large garlic cloves – Builds depth.
• 200g brown sugar – Essential for that caramelized richness.
• 60ml sherry vinegar or red wine vinegar – Brightens and cuts the fat.
• 30ml balsamic vinegar – Adds a deeper sweetness.
• 60ml water – Helps simmer gently. (Or bourbon for extra punch.)
• 6 sprigs fresh thyme – Fresh makes a massive difference over dried.
• Black pepper, to taste
• Optional: Cayenne pepper for heat and maple syrup for extra depth.

How To Make Gordon Ramsay Bacon Jam

Cook the Bacon:
Chop your bacon and fry it slowly over medium heat. Don’t rush it—render the fat until the bacon is crisp but not burned.

Drain Most of the Fat:
Leave about ½ tablespoon of bacon fat in the pan. This keeps the flavor without drowning the onions in grease.

Cook the Onions and Garlic:
Add chopped onions to the pan. Cook them for 5 minutes until soft and golden. Then stir in minced garlic and cook for 1–2 minutes more.

Build the Sauce:
Stir in the brown sugar, sherry vinegar, balsamic vinegar, and water. Bring to a simmer. Let it bubble gently so everything melds together.

Flavor Boost:
Add in thyme sprigs and a few grinds of black pepper. Let it simmer low and slow for about 10–15 minutes until syrupy.

Adjust:
Taste. Add more sugar, vinegar, or a splash of maple syrup depending on if you want it sweeter or sharper.

Final Touch:
Remove thyme sprigs. If you want a smoother jam, pulse it briefly in a food processor. Leave chunky if you like texture.

Store:
Transfer to a jar, let it cool completely, and refrigerate. Ready to use anytime.

What Gordon Ramsay Says About This Dish

“Good jam isn’t just sweet—it’s savory, balanced, and layered.”

→ When I followed this, I stopped thinking about bacon jam as just “bacon + sugar” and started treating it like a real sauce.

“Render your bacon properly, or everything tastes greasy.”

→ Huge difference. Rushing the bacon ruins the foundation.

“Acid makes the difference between heavy and heavenly.”

→ Adding two types of vinegar was a game changer. Bright but not sour.

“Taste as you go. Good chefs always adjust.”

→ Adding a little maple syrup at the end once made it the best version I ever tasted.

What I Got Wrong (And How I Fixed It)

• Didn’t render bacon enough → Fixed by lowering heat and cooking longer.
• Too greasy → Learned to drain most of the fat.
• Too sweet → Added a splash more vinegar.
• Bland → Black pepper and cayenne at the end lifted everything.

Variations That Actually Hold Up

• Spicy Bacon Jam: Add more cayenne or a teaspoon of chipotle powder.
• Bourbon Bacon Jam: Replace water with bourbon—adds a smoky edge.
• Apple Bacon Jam: Add a few tablespoons of finely diced apple when you add the onions.
• Maple Bacon Jam: Stir in 30ml maple syrup at the end for a deeper, richer sweetness.

🚫 Don’t just dump raw onions into the bacon. They’ll never sweeten properly.

Pro Tips That Change the Game

• Use thick-cut bacon. It holds its texture better than thin-sliced.
• Deglaze the pan with vinegar to lift all the fond (caramelized bits) from the bottom.
• Simmer low and slow—the thicker and jammy texture only comes if you give it time.
• Store in glass jars, not plastic, to preserve flavor better.

Storage + Leftover Moves

• Fridge: Up to 3 weeks in a tightly sealed jar.
• Freezer: Freeze for up to 3 months in small portions.
• Reheat: Gently reheat in a pan over low heat with a splash of water if needed.

FAQs – Covering Search Intent

Q: Can I use turkey bacon?
A: Technically yes, but it won’t render enough fat for the jam’s rich texture.

Q: How do I make it less sweet?
A: Cut the brown sugar by 50g and add extra vinegar.

Q: Do I need a food processor?
A: No! You can leave it chunky if you prefer more texture.

Q: Can I pressure can bacon jam?
A: No—because of the meat content, it’s not safe for shelf storage. Always refrigerate or freeze.

Try More Recipes:

• Gordon Ramsay Strawberry Jam Recipe
• Michigan French Toast Sandwich from Ramsay Around The World
• Gordon Ramsay Chilli Jam Recipe