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Home » Holidays » Father's Day » Bourbon Bacon Jam

Bourbon Bacon Jam

August 9, 2014 By Kim Beaulieu 112 Comments

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This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

Bourbon Bacon Jam | This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

Yes….I made Bacon Jam.

Yes…I added Bourbon.

No…I don’t feel one bit guilty about any of that.

Make this.

Now.

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.

Bourbon Bacon Jam | This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

My regular readers know I don’t do very well with alcohol and use it sparingly when cooking. But this recipe had to have some alcohol in it. It just had to.

So I added some. I figure why not live a little. Crossing fingers my IBS 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.

Bourbon Bacon Jam | This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

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5 from 5 votes

Bourbon Bacon Jam

This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.
Course Appetizer
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Kim Beaulieu

Ingredients

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

Instructions

  • Cook 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 cut them by hand.
  • 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. 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. Divine.
  • Serve with a big old bacon loving smile!

Notes

Adapted from Martha Stewart's Bacon Jam

Bourbon Bacon Jam | This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

Okay who wants some? Any takers?

Bourbon Bacon Jam | This recipe is really easy to make and will have you slathering this Bourbon Bacon Jam on everything in sight.

I hope you make this. Right now. You deserve a treat today. This Bourbon Bacon Jam is just what you need.

Stay tuned for lots of great bacon recipes this month. Bacon Month rules the world.

Other Awesome Bacon Recipes: 

Jalapeno Bacon Poppers | Cravings of a Lunatic | Jalapeno Poppers wrapped in bacon with a little extra kick of adobo and smoked paprika.

Jalapeño Bacon Poppers

Smoked Bacon Mac and Cheese by Cravings of a Lunatic

Smoked Bacon Mac and Cheese

Candied Tomato and Candied Bacon Pizza | Cravings of a Lunatic | Fabulous recipe full of flavour!

Candied Tomato and Candied Bacon Pizza

Toodles and smoochies! xx

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Comments

  1. Ramona says

    August 10, 2014 at 5:48 PM

    I would totally eat this with a spoon… nom, nom, nom!!

    Reply
    • Kim Beaulieu says

      August 11, 2014 at 12:26 AM

      Ha, pretty much what I did, right out of the pan. Lol

      Reply
  2. hezzid says

    August 10, 2014 at 5:50 PM

    Darn it kim! I’m trying to lose weight here but of course I just put everything I need for this jam on my grocery list. It looks amazing!

    Reply
    • Kim Beaulieu says

      August 11, 2014 at 12:27 AM

      Ha, me too, and failing miserably. Hope you love it. xx

      Reply
  3. [email protected] Riffs says

    August 10, 2014 at 10:41 PM

    Bacon and bourbon sounds like an awesome combo! This is terrific — thanks.

    Reply
    • Kim Beaulieu says

      August 11, 2014 at 12:25 AM

      Thank John, I was sort of surprised I loved it so much. I tend to shake my head at most trends. But this one is freaking worth it.

      Reply
  4. mjskit says

    August 10, 2014 at 10:54 PM

    Oh Kim – You can guarantee I’ll be making this jam!

    Reply
    • Kim Beaulieu says

      August 11, 2014 at 12:23 AM

      It is SO good. Let me know if you like it. xx

      Reply
  5. Greg Lowery says

    August 10, 2014 at 11:16 PM

    How long can this be kept for??

    Reply
    • Kim Beaulieu says

      August 11, 2014 at 12:22 AM

      Martha Stewart says 1 to 3 weeks in the fridge. I’d say no more than 2.

      Reply
  6. Choc Chip Uru says

    August 11, 2014 at 11:23 PM

    Wow this jam sounds so full of goodness 😀
    Bourbon? Yes please, even if I can’t add bacon!

    Cheers
    Choc Chip Uru

    Reply
  7. Nancy @ gottagetbaked says

    August 12, 2014 at 2:38 PM

    In a perfect world, I’d be lounging on a beach, the wind gently caressing my skin, with someone, anyone, feeding this to me by the spoonful. I’d then wash it down with swigs of bourbon. Like a classy lady. Kim, this is the bee’s knees. And your photos are gorgeous!

    Reply
  8. Carla says

    August 17, 2014 at 8:45 PM

    I was just talking with someone today about making candied bacon with bacon jam. Bacon jam bacon! I think this bourbon jam will be perfect for that.

    Reply
    • Kim Beaulieu says

      August 17, 2014 at 11:02 PM

      OMG Carla, this is why I love you SO much. I can’t wait to see that.

      Reply
  9. Lizzy (Good Things) says

    August 17, 2014 at 8:55 PM

    A beautiful recipe, shared on Twitter with my smokehouse friends… they produce Australia’s BEST artisan bacon and I know they would love this recipe.

    Reply
  10. donna Pyper says

    August 18, 2014 at 10:21 AM

    Did Martha say if we could can these 8oz. jars. I know years ago, we just turned jams and jellies upside down. But I think that is a way of the past. I would like to send some out of state.

    Reply
    • Kim Beaulieu says

      August 18, 2014 at 1:26 PM

      I would not think of this as a canning recipe at all, it’s more of a eat now, or keep in the fridge recipe. Since it has meat I’d hesitate to recommend sending it. It would need to be properly preserved. I’ll see if any blogging friends have bacon jam that’s safe for transport for you though.

      Reply
      • Jen says

        July 23, 2015 at 11:21 AM

        Did you ever find out if these can be processed and become shelf stable?

        I’d love to give this as gifts and be able to make it in advance.

        Please let me know!

        Reply
        • Kim Beaulieu says

          July 24, 2015 at 1:31 AM

          Hi Jen. I am not familiar with canning at all. So I can’t give any advice on it for safety reasons. I know people can meat but it’s not my area of expertise so I’m not comfortable giving advice about it. I’ve refrigerated it, and also popped some in the freezer, both work well. I wish I could help but unfortunately I’m not someone who cans. The recipe is intended for using fresh. So sorry I can’t help. Maybe a canning forum would be of some help. xx

          Reply
        • JILL HOPKINS says

          February 16, 2019 at 11:19 AM

          5 stars
          Did you ever figure out how to can this? I had the same question as you!

          Reply
          • Kim Beaulieu says

            May 19, 2019 at 11:09 PM

            Hi Jill. No, I’m not a canning expert in any way, shape or form so I hesitate to offer advice on it. I do freeze it often.

            I’ll send a note to my sis. She may have some thoughts on canning. She cans all kinds of things so maybe she can offer some advice.

  11. Maria says

    August 21, 2014 at 11:48 PM

    I made this! I made this! (well, with some help 🙂 – and O M G! Forget putting it on anything. Use a spoon! Since I don’t drink I didn’t know about the bourbon, no problems with the bacon though, so I only made half the recipe. I wish I had tripled the recipe. I will, next time. PLUS, it’s so good, I bought a dozen half pint jars to make for Christmas gifts. I wonder what the liquor store will think when I load up on bourbon? 🙂 Thank you Kim. I absolutely love it.

    Reply
  12. Virginia Payne says

    August 22, 2014 at 3:52 PM

    Dang! This sounds awesome.

    Reply
  13. Julie @ Willow Bird Baking says

    September 9, 2014 at 1:06 AM

    The photos look INSANE. I can’t imagine how amazing this must taste.

    Reply
    • Kim Beaulieu says

      September 9, 2014 at 4:03 AM

      Thanks Julie. It’s so good. I was eating it right out of the pan.

      Reply
  14. Joelen says

    September 9, 2014 at 1:26 AM

    This is calling my name! I picked up some smoked bacon not too long ago and I *just* bought some bourbon the other day…. so this is perfect! Thank you for sharing!

    Reply
    • Kim Beaulieu says

      September 9, 2014 at 4:03 AM

      It’s like it was meant to be Joelen.

      Reply
  15. Lisa @ Garnish with Lemon says

    September 9, 2014 at 7:20 AM

    You can never have enough bacon in your life! This Bourbon Bacon Jam looks amazing!

    Reply
  16. Meg @ The Housewife in Training Files says

    September 9, 2014 at 9:01 AM

    Oh man. This is just screaming guy food! Or at least for my hubby!

    Reply
  17. Jordan @ Smile Sandwich says

    September 9, 2014 at 11:48 AM

    Oh man – how good would this be on a burger?? Definitely going to have to give this a try.

    Reply
  18. Marye says

    September 9, 2014 at 12:01 PM

    Bourbon and Bacon together? Swoon! I need to make this soon for sure!

    Reply
  19. Colleen (Souffle Bombay) says

    September 12, 2014 at 11:16 AM

    Gasp! I am in LOVE!!

    Reply
    • Kim Beaulieu says

      September 13, 2014 at 3:25 AM

      Thanks Colleen. xx

      Reply
  20. Teri Watkisn says

    October 1, 2014 at 1:42 PM

    How long will this Bacon Bourbon jam last in the frig? Sounds like a great recipe for Christmas gifts.

    Reply
    • Kim Beaulieu says

      October 1, 2014 at 10:08 PM

      I would suggest 1 week. I would worry about the bacon after that. I know most people say 2 weeks but I`m so paranoid about food safety.

      Reply
      • Teri Watkisn says

        October 2, 2014 at 10:24 AM

        Thanks so much. Can’t wait to make it!

        Reply
  21. Karen says

    November 5, 2014 at 10:46 PM

    Is it safe to pressure can the bourbon bacon jam? How long will it keep if preserved this way?

    Reply
    • Kim Beaulieu says

      November 5, 2014 at 11:11 PM

      Hey Karen. I just sent you an email. I have never canned before so I do not even know how to advise on this one. I know there’s food safety issues so I would not want to steer you in the wrong direction. It does contain real bacon so not sure how that affects pressure canning safety. I personally would shy away from doing it. This will keep for a decent amount of time in the fridge plus it’s just amazing fresh. Not sure that helps you at all. I wish I knew more about canning but it’s an area I have never felt comfortable delving into.

      Reply
  22. Katie says

    November 11, 2014 at 5:27 AM

    I just made this tonight and it’s AH-mazing! Mine came out a little extra thick / candied, I think with the next batch I’ll try a little less sugar (I measured the brown sugar packed, but loose might have been better/correct?), and maybe a little more bourbon!

    Reply
  23. Tracy says

    December 5, 2014 at 10:41 PM

    This sounds great! Are you using pure maple syrup or an artificial one like Log Cabin?

    Reply
    • Kim Beaulieu says

      December 6, 2014 at 6:30 PM

      Either will work. I’m Canadian so I use pure, but artificial works too. Hope that helps, and thanks so much for the compliment.

      Reply
      • Anonymous says

        December 6, 2014 at 7:59 PM

        Thanks, Kim. I went ahead and bought pure. It’s so good it must be evil! 🙂

        Reply
        • Kim Beaulieu says

          December 8, 2014 at 4:06 AM

          Ha, I’m always on board with things so good they’re evil. Let me know how it turns out.

          Reply
  24. Nicole says

    December 11, 2014 at 4:05 PM

    I saw in the earlier comments that you were going to ask your canning friends if this was safe to can or if the had any similar recipes for canning. I was just hoping you could share these with me. I would love to give these as Christmas gifts but I am hesitant to give anything that needs to be put in the fridge as they live out of town. Thanks 🙂

    Reply
    • Kim Beaulieu says

      December 11, 2014 at 4:23 PM

      No one seems to think it’s a good idea. So my advice is no. Unless you’re a canning wizard and know some way to make it safe. I’m not so I’m just not comfortable advising folks on it. I can only recommend making it as is. So sorry, but I would hate anyone to get sick because of something on my site. I made it this way, so I can only recommend this way unfortunately. Sorry to be the bearer of bad news. xx

      Reply
  25. Miranda says

    December 21, 2014 at 7:14 PM

    I’m just wondering if this could be something you could freeze? thanks =)

    Reply
    • Kim Beaulieu says

      December 22, 2014 at 12:34 AM

      I haven’t tried it personally but I see absolutely no reason why you couldn’t. I freeze everything in sight. It’s a great way to store extra food.

      Reply
      • Miranda says

        December 22, 2014 at 12:36 AM

        fantastic! I figured you probably could, i thought i’d be safe and see if you or anyone else had tried it though. thanks!!

        Reply
  26. Pam says

    December 21, 2014 at 9:38 PM

    I would think you could freeze it.

    Reply
    • Kim Beaulieu says

      December 22, 2014 at 12:34 AM

      I concur.

      Reply
  27. Timi says

    December 21, 2014 at 10:45 PM

    Just made this for Christmas gifts…. Oh my it will be hard to give away!

    Reply
    • Kim Beaulieu says

      December 22, 2014 at 12:33 AM

      Hope everyone loves it. Happy Holidays! xx

      Reply
  28. annette says

    December 24, 2014 at 9:15 PM

    About how many shallots does it take to make 2 cups? I am thinking this is a bit pricey to make often, might just be something to indulge in occasionally.

    Reply
    • Kim Beaulieu says

      December 25, 2014 at 3:38 AM

      It completely depends on the size of the shallots, I buy them in bulk so I always have tons on hand. You can buy a monster size bag at Costco for $5. You can use less for this if you on’t want to use that many, or mix it up, use half shallots + half onion. It’s a recipe that can be adapted to your own tastes. But I hate saying how many shallots because they range in size from teeny tiny little ones that barely would give you 2 tablespoons worth, up to large ones that can give you 3/4 cup in one shot. So for the purpose of this recipe it’s better for me to recommend in cups. You can half the amount and it will not affect the outcome greatly, it’ll just have less bite. Hope that helps. xx

      Reply
  29. Kimberly says

    December 27, 2014 at 8:10 PM

    Ok, So today I found this recipe, and decided to make it, as a topping to goat cheese, on top of toasted baguette slices.

    The only changes I made was, I couldn’t find my Chili powder, so I used about 1 Tbs of a Chipotle pepper in adobo, and I used Blood Orange Balsamic Vinegar, which I had on hand. I cant wait to make this again and try other things, like possibly sun dried tomatoes as an addition…

    So glad I found this recipe, and your site, cant wait to see what the future has in store.
    Happy New Year !!

    Reply
    • Kim Beaulieu says

      January 1, 2015 at 2:09 AM

      Thanks so much Kimberly. So nice to meet you. And really happy you loved it. Keep in touch.

      Reply
  30. John Rankin says

    January 5, 2015 at 9:02 PM

    I used Southern Comfort for the bourbon. I wouldn’t suggest it. It just didn’t taste right. Maybe some lemon zest would have fixed it but I didn’t have any lemons. If I tried it again I would try something that didn’t have as bold of flavor as SoCo.

    Reply
    • Kim Beaulieu says

      January 6, 2015 at 1:51 AM

      Good feedback John, thanks for stopping by to let us know. Maybe a more mild bourbon would be better. It should compliment the jam not overpower it. Bummer it didn’t work out for you though. I never like hearing anyone has any issues with recipes. I’m a wuss so I always use the most mild but good quality stuff. Let me know if you try it again.

      Reply
      • John Rankin says

        January 6, 2015 at 11:13 AM

        It was my fault, not the recipe’s. So Co is good in BBQ sauce but not jam. Lesson learned! Any suggestions on bourbon for next time?

        Reply
        • Kim Beaulieu says

          January 18, 2015 at 12:35 AM

          Go cheap. I tend to keep the good stuff for drinking, the cheap stuff for cooking.

          Reply
  31. Seth Price says

    January 12, 2015 at 12:06 PM

    I made this last night and it turned out amazing. I just used fake maple syrup and Evan Williams bourbon, because I always have both on hand. The only thing I might change is maybe a little less sugar and a little more chili powder.

    Reply
    • Kim Beaulieu says

      January 13, 2015 at 12:13 AM

      Yeah, so happy you liked it. I have to admit I’m a total sugar nut so I usually go heavy handed with it. I always have to remind myself not everyone is a total sugar fanatic.

      Reply
  32. Beauty Follower says

    January 19, 2015 at 2:24 PM

    Must be super delicious!

    Hugs from Athens 🙂

    Reply
    • Kim Beaulieu says

      January 22, 2015 at 10:54 PM

      Thanks. We love this stuff.

      Reply
  33. Jazmine says

    February 3, 2015 at 6:34 AM

    5 stars
    Incredible. I made this Thanksgiving. It was gone soon after.

    Reply
  34. Alice says

    March 12, 2015 at 8:22 PM

    Make this for New Years Eve party. It’s like the best people were calling it crack.

    Reply
  35. Anonymous says

    March 25, 2015 at 1:19 PM

    The constant video ads on here, make the user experience unbearable.

    Reply
    • Kim Beaulieu says

      March 25, 2015 at 6:56 PM

      I’ll talk to my ad reps to get them to tone it down. I’m not a fan of them myself. Are they showing in sidebar for you or inside the post? I’m always open to feedback on the site. While I need to make money, my first priority is the user enjoying the site.

      Reply
  36. Anonymous says

    April 9, 2015 at 12:46 PM

    5 stars
    This recipe is awesome! Thanks so much!!

    Reply
  37. Lily says

    April 28, 2015 at 8:58 AM

    This looks wonderful and I’ll make it this week. How much jam does this recipe yield? I want to make some as gifts. Thanks!

    Reply
    • Lily says

      April 28, 2015 at 9:02 AM

      Never mind! I just saw it above.

      Reply
  38. Ann Davy says

    May 19, 2015 at 9:35 PM

    Looks and sounds scrummy! Can you freeze it?

    Reply
    • Kim Beaulieu says

      May 22, 2015 at 12:29 AM

      I froze some of the last batch I made. I just put them in small mason jars, the spice size. That way I can pull a week’s worth out at a time.

      Reply
  39. Josiah Spurrier says

    July 17, 2015 at 9:18 AM

    OMG! Absolutely delicious. I made this Jam for a bourbon themed cook – off at a friends house; Smeared atop a flaky puff pastry filled with my bourbon bbq pulled pork, it was incredible! The bowl of this jam was just about licked clean. Now, as a bacon lover, I say the more the merrier, however I used 1 16oz pack of bacon and it was plenty. This recipe has definitely earned a spot in my recipe book, a must try!

    Reply
  40. Jennifer P says

    September 2, 2015 at 9:41 PM

    I must make this. I also have IBS, but some things are just worth it once in a while. This is one of them.

    Reply
  41. Tina says

    September 8, 2015 at 12:54 PM

    This sounds amazing!!!! Can you Can it?

    Reply
    • Kim Beaulieu says

      September 8, 2015 at 9:24 PM

      Thank you. I wouldn’t can it. It’s meant to be eaten pretty quickly. I store mine in my fridge.

      Reply
  42. Jim says

    September 16, 2015 at 11:29 AM

    I Wanna know if this can be canned in a water bath or steam pressure canner so it can be made in big batches and kept on a pantry shel till you open a jar for the fridge ????

    Reply
    • Kim Beaulieu says

      September 16, 2015 at 10:32 PM

      Hi Jim. I know absolutely nothing about canning so I really would not feel comfortable advising people on it. The recipe is meant for storing in the fridge. I know food safety issues come into play with canning. So I’d hate for anyone to get sick. Not sure canning affects meat, I know some people do it but unfortunately I’m not one of them. I know that isn’t much help. I wish I knew more about canning.

      Reply
  43. Randee says

    November 26, 2015 at 3:25 PM

    So, I couldn’t get pepper jelly out of my head, so I’m roasting jalapenos with the bacon to add some kick! 🙂

    Reply
    • Kim Beaulieu says

      November 26, 2015 at 10:27 PM

      You rock Randee! That sounds amazing. Let me know how it turns out.

      Reply
  44. Randee says

    November 26, 2015 at 11:55 PM

    Delicious. Everyone was asking for the recipe, so I shared the link. I served over cream cheese as a type of dip/appetizer, but some wanted to try it in burgers, others with a roast pork loin. It was a hit! I’ll definitely make it again, and next time I may pulse one of the jalapenos I roast in with the rest, cuz I like it hot!

    Reply
    • Kim Beaulieu says

      November 28, 2015 at 10:35 PM

      I’m so glad everyone liked it Randee. Honestly, I still get nervous every time I post a recipe. Taste is so subjective so I always worry people won’t like things. So I’m always happy to get positive feedback. I love this jam too and can attest to it being amazing on burgers. Among other things. Really good on sandwiches. Let me know how the jalapenos work. I’ve tried with some other peppers but not jalapeno yet. But I’m trying the jam inside of jalapeno poppers for New Years. I have a feeling it will work great.

      Reply
  45. Wes says

    December 22, 2015 at 11:37 AM

    I’d like to add tomatoes to the recipe. Canned, fresh or sun dried? Any adjustments you’d make? I need to make about eight cups for Christmas presents!

    Reply
    • Kim Beaulieu says

      December 24, 2015 at 1:38 AM

      Hi Wes. Sorry this is so late, I took a few days off work for family stuff. I think tomatoes would be lovely in this. I’d likely use sun-dried just so they would hold up better. If you use canned it might break down too much. I also think some hot peppers would be amazing in this. I’ve tried fire roasted red peppers in it. Very good. You could also amp up spices, add some kick with a blast of cayenne, or toss a bunch of red pepper flakes in it. You could add just about anything to this. It’s super versatile.

      Reply
  46. Wes says

    December 24, 2015 at 9:36 AM

    I ended up slow roasting 20 Roma tomatoes and took the skins off before pulsing them in the food processor. Also added a tablespoon of habanero sauce for some heat. Tripled the recipe and left out the sugar as it was just the right level of sweet/hot/salty from the bacon. Friends are getting a tasty Christmas present!

    Reply
    • Kim Beaulieu says

      December 27, 2015 at 1:58 PM

      Wes, that sounds absolutely amazing. I’m going to try your version in January. It sounds seriously scrumptious. Hope your friends loved their gifts. I know I would go crazy if I got bacon jam as a gift. I wish more people gave homemade gifts during the holidays.

      Reply
  47. Adri says

    February 11, 2016 at 12:34 PM

    Try making this in the traditional baked brie in dough. Don’t use another jam for this, ever. Brie with this bacon jam is AMAZING!

    Reply
    • Kim Beaulieu says

      February 12, 2016 at 12:52 AM

      Ha, I love it. So glad it worked out so well Adri. I’m going to have to try it myself now.

      Reply
  48. Ryan says

    May 2, 2016 at 9:16 PM

    Tried it… loved it! only problem: a single batch is no where near enough to satisfy! hmm… wonder how many bottles of bourbon would I need to octuple the recipe… 🙂

    My experience with the single batch is it actually barely made 2 and 1/4 cups in the end result. Probably a result of the altitude, I’m currently in Boulder, CO (~5,640 ft elev.). The consistency when heated is perfect, but cold from the fridge or even room temp. is about the equivalent of a really thick caramel. Any thoughts for high altitude? There’s a great bacon dip from Gordon Biersch that uses bacon jam and alfredo sauce I want to try with this but it’s served at room temp.

    Reply
    • Kim Beaulieu says

      June 9, 2016 at 8:41 PM

      I’m so glad you liked it Ryan. We love it too.

      I’ve not cooked at high altitude much. We live in Ontario and it’s flat as a pancake. I know when I visited my son in Alberta I didn’t handle the altitude very well. I got very dehydrated and sick, actually landed in the hospital on our way home. It was horrible.

      Usually when we use this on recipes I warm it up in the microwave. It gets too thick in the fridge. Plus I just like it hot. Especially on burgers.

      Wish I could help with high altitude cooking. The little I know is it takes longer to cook things so you have to adjust the cooking time a bit. My sister and a friend live in B.C. I know my friend uses this resource to help:
      http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes

      I cooked at my sister’s when I was there and I know the night I made pasta it took quite a bit longer. And the texture was a bit different, probably from not adjusting the ingredients a bit. I hear bread is trickier to make in high altitude. I never tried that while I was there.

      Reply
  49. Alma Sample says

    September 5, 2016 at 9:33 AM

    This seriously looks delicious and what a fantastic recipe! My husband would LOVE this and I think I might need to whip up a batch to give him with his ornament

    Reply
  50. IFortuna says

    September 17, 2016 at 8:25 PM

    The sugar and bourbon will preserve this for awhile in the fridge. But, it will probably be gone in a few days.
    I think rye whiskey, Bushmills, or Courvoisier will work just fine.
    Lovely recipe! : )

    Reply
  51. Sandra Garth says

    October 25, 2016 at 7:37 PM

    This is what jam dreams are made of. Is it possible that I can get a million jars by October 31st? LOL!!

    Reply
    • Kim Beaulieu says

      October 31, 2016 at 1:59 AM

      I can’t stop laughing Sandra. Thanks for the giggle, and the compliment.

      Reply
  52. Kay Little says

    November 2, 2016 at 1:43 AM

    Love bacon jam…this looks delicious!

    Reply
  53. Jeff nolin says

    March 26, 2017 at 4:23 PM

    I made this… It was fantastic. Perfect on a slice of baguette or a cracker as an appetizer and probably good as a red meat glaze or even a base for barbecue. Additional recipe options to conbsider: 1 tsp dry mustard, 1/2 cup strong coffee, tbsp Worcestershire sauce.j

    Reply
    • Kim Beaulieu says

      March 28, 2017 at 1:54 AM

      Hi Jeff. I’m so happy you liked it. I love that you mixed it up and added some fun ingredients. I’ll have to try that combo next time I make some. Thank you so much for taking the time to comment. I really appreciate it.

      Reply
  54. Kristin says

    June 16, 2017 at 10:47 AM

    Hello! I. Love. This. Post! The recipe sounds amazing and I’m going to attempt it for a Father’s Day gift for my dad and bro. What you wrote made me laugh and is totally relatable, I too will eat something yummy even though I know it’ll give me the tum rumbs. About the bacon pajamas…I have some! I found them at Target a year and a half ago, you may not be able to get them anymore. There’s a link on ebay tho. I absolutely love them!!

    https://www.ebay.com/p/xhilaration-womens-coral-breakfast-waffles-pancakes-thermal-pajamas-sleep-set-m/1370143597?_trksid=p2047675.l2644

    Reply
  55. Erlinda says

    February 17, 2018 at 4:22 PM

    This is the recipe that will keep me from being a vegetarian. I.cannot.wait.to.make.this.

    Reply
  56. Georgia says

    February 23, 2018 at 9:25 AM

    can this recipe be pressure canned or water bath canned for longer term storage, I’m thinking this would be an interesting/unexpected girt idea but would need a way to store longer….

    Reply
    • Kim Beaulieu says

      February 25, 2018 at 2:49 PM

      Hi Georgia. I have no experience with pressure canning so I’d hate to give advice on something I’m not an expert on. I freeze extra batches in mason jars. That way I always have some on hand. I tried canning once but I’m so paranoid I’ll do it wrong.

      Reply
  57. Jaci from Missouri says

    May 25, 2018 at 11:38 AM

    5 stars
    Oh my…. bacon is cooking now. Serving this as a side to top an Apricot mustard glazed pork loin. Thank you for the great recipe!

    Reply
  58. Nicole says

    June 15, 2018 at 8:09 PM

    How long does this usually last in the fridge? Not that I won’t eat it all in one sitting…but just in case. Hehe

    Reply
    • Kim Beaulieu says

      September 13, 2018 at 11:23 PM

      Sorry Nicole, I just saw this. It’s good for a week, no more than two. I highly recommend freezing batches of it. I pop small mason jars of it in my freeze then just defrost and microwave when you want some for sandwiches and whatnot.

      Reply
  59. Menechea says

    June 19, 2018 at 7:58 PM

    Fantastic on panini with green apples and ham! I’m just curious about freezer storage, I want to make a bunch and t once and have it stocked. It’s just so good!

    Reply
  60. DebM says

    November 29, 2018 at 7:10 AM

    5 stars
    I know I’m really late to this party, but I wanted to hop on and just add my appreciation of this recipe. It’s fantastic. We found it to be a great complement to a mild cheese like havarti. I used 1 cup of shallots and 2 of sweet onions, I added just 2 Tbsps. of brown sugar rather than the 8, and we found it to be sweet enough like that. One quick tip is to cut your bacon before frying it. It still crisps up nicely and it takes no effort at all to crush it a bit further for use in this jam.. Thanks for the great recipe!

    Reply
    • Kim Beaulieu says

      May 21, 2019 at 3:19 PM

      Thanks so much for trying it!

      Reply
  61. Dionne says

    October 27, 2019 at 8:21 PM

    I love to heat some bacon jam up and pour it over some goat cheese, add some crackers to the plate and you have an amazing appetizer! ♥

    Reply
    • Kim Beaulieu says

      December 11, 2019 at 7:53 PM

      I’ll be trying that immediately!! Thanks so much Dionne.

      Reply
  62. Katie says

    July 27, 2020 at 4:46 AM

    I’m going to can this recipe to see if one jar can make it to 3 weeks fresh in the fridge if I don’t eat it before then lol!

    Reply
    • Kim Beaulieu says

      August 6, 2020 at 9:10 PM

      Let me know how it goes!

      Reply

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