Bourbon Bacon Jam

This Bourbon Bacon Jam is sweet, smoky, boozy spread that is perfect for burgers, crackers, or just eating with a spoon right out of the jar!

Yes, I made Bacon Jam.

Then, I added Bourbon!

No, I don't feel one bit guilty about any of that.

Make this bourbon bacon jam.

Now!

Then, slather it on everything in sight.

I guarantee your eyes will roll back in your head.

And that's a good thing.

Trust me on this one.

Orgasmic jam. Life is good.

My regular readers know I don't do very well with alcohol and use it sparingly when cooking. However, this recipe had to have some alcohol in it.

So, I added some. I figure why not live a little. Crossing fingers my tummy doesn't punish me for this decision. In this case it might be worth it though.

I mean it's bacon jam....with bourbon. So, I have to stick close to home for a day or so. Big whoop!

I'll rent a movie, eat more bacon jam, and live with the consequences. It's Bacon Jam, so it's totally worth it.

Plus it's a good excuse to hop on Netflix and stay in my jammies all the live long day! I never pass up a chance to spend a day in jammies.

I should really find some jammies with bacon pictures on them. Now that would be epic. And awesome. One could say it would be porktastic.

Now run along. Make this Bourbon Bacon Jam. Slather, make, repeat. I mean it IS orgasmic jam after all.

Ingredient Notes:

• Bacon - Honestly, use whatever kind of bacon you love the most.
• Shallots - Nothing beats shallots for added oomph to savoury jams. Trust me!
• Onion - For this particular recipe, I recommend using Vidalia onions or any sweet onion. That said, white or yellow onions will suffice if that's all you have.
• Garlic - Fresh garlic is the way to go for this recipe. You could use minced garlic in a jar in a pinch but personally I believe fresh is best!
• Spices - Chili powder and smoked paprika are what I used for this bacon jam recipe. Feel free to add whatever you like.
• Bourbon - Any brand of bourbon will do for this recipe.
• Maple Syrup - Being Canadian, I am a big fan of good quality maple syrup. Use your favourite kind of syrup.
• Balsamic Vinegar - Any brand of balsamic vinegar will work for this jam.
• Brown Sugar - Light or dark brown sugar will work well for this recipe. Dark brown sugar will give more depth of flavour since it has more molasses is it but personally I tend to use light brown sugar for this jam.

How to Make Bourbon Bacon Jam:

1. First, cook the bacon ahead of time. Place it in two frying pans to allow room for it to crisp properly. Cook the bacon over medium heat until it browns.. Bacon should be a little crisper with as little visible fat as possible. Then, transfer it to paper towels to drain excess fat off.
2. Next, pulse shallots and onion in the food processor. Alternately, you can dice them with knife if you don't have a food processor.
3. Leave about 1 to 2 tablespoons of bacon fat in one of the pans. Then, add shallot and onion to the pan, cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute.
4. Then, add the chili powder and smoked paprika, stir to combine.
5. Next, increase the heat to high and add the bourbon (carefully) and maple syrup. Bring it to a boil, while stirring and scraping the pan so all the little bacon bits break free from the pan. Continue boiling for about 2 to 3 minutes.
6. Add vinegar and brown sugar to the pan, continue to boil for about 3 minutes.
7. Then, use a sharp knife to cut the bacon into small pieces.
8. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes. The mixture will thicken in the process.
9. Take the jam off the heat. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it.
10. Next, you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier (I like the more rustic, chunkier look) and don't bother pulsing it. Your choice.
11. Transfer to jars and store in the fridge.
12. Serve.

More Bacon Recipes:

• Chocolate Covered Candied Bacon
• Potato and Bacon Breakfast Hash
• Jalapeno Bacon Poppers
• Grilled Caesar Salad
• Grilled Burger with Caramelized Onions, Mozzarella and Bacon
• Mini Potato Skins with Sour Cream, Bacon and Chives

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4.07 from 31 votes

Bourbon Bacon Jam

This Bourbon Bacon Jam is sweet, smoky, boozy spread that is perfect for burgers, crackers, or just eating with a spoon right out of the jar!

Course Appetizer, Condiment, Snack

Cuisine American

Keyword bacon jam, bourbon bacon jam

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 48

Calories 161kcal

Author Kim Beaulieu

Ingredients

• 1 ½ pounds bacon
• 2 cups shallots finely chopped
• 1 cup vidalia onion or any sweet onion, finely chopped
• 4 large garlic cloves finely chopped
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ cup bourbon
• ½ cup maple syrup
• ¼ cup balsamic vinegar
• ½ cup brown sugar

US Customary - Metric

Instructions

• Begin by cooking the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat off.
• Pulse your shallots and onions in the food processor or chop with a knife.
• Leave about 1 to 2 tablespoons of the fat in one of the pan. Add shallot and onion to the pan, cook over medium heat until they start to caramelize. Then, add the garlic and cook for about one more minute.
• Add the chili powder and smoked paprika, stir to combine.
• Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the little bacon bits comes loose. Continue boiling for about 2 to 3 minutes.
• Add vinegar and brown sugar, continue to boil for about 3 minutes.
• Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic, not too perfect. Personal choice.
• Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes, the mixture will thicken and look jam like in the process.
• Turn off the stove top. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.
• Now you have two options, you can pop the mixture into a food processor and pulse until it breaks down more. Or you can leave it chunkier (I like the more rustic, chunkier look) and don't bother pulsing it. Your choice.
• Transfer to jars and store in the fridge.
• You can heat it up in the microwave whenever you want to top something with the jam. I used it over smoked sausages cooked on the grill.
• Serve.

Notes

Yields about 3 cups of Bourbon Bacon Jam

Adapted from Martha Stewart's Bacon Jam

Nutrition

Calories: 161kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 25mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.2mg

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