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.
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.
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Bourbon Bacon Jam
Ingredients
- 1 and ½ 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
- ½ teaspoon smoked paprika
- ½ cup bourbon
- ½ cup maple syrup
- ¼ cup balsamic vinegar
- ½ 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
Okay who wants some? Any takers?
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:Â
Candied Tomato and Candied Bacon Pizza
Toodles and smoochies! xx
Dionne
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! ♥
Kim Beaulieu
I'll be trying that immediately!! Thanks so much Dionne.
Katie
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!
Kim Beaulieu
Let me know how it goes!
DIANA WILLIAMS
I would love to know how the canning works out. I would love to can some also.
Kim Beaulieu
Hi Diana. I asked a friend of mine who cans and she said she would not recommend canning this. But it does freeze really well. I know that's not as convenient if you're trying to save freezer space.
TJ
Made the BBJ and served over Italian sausage sliders. Leftover BBJ served over Brei and crackers. Crazy insane good BBJ. Don't need expensive bourbon, but don't go really cheap either. If you wouldn't drink it; don't cook with it.
Kim Beaulieu
Thanks so much. I'm going to have to try serving it over brie. I never thought to try that.
Madison
This looks delicious! I’m going to freeze some of the batch I make. How long would it be good for in the freezer??
Kim Beaulieu
Hi Madison. You can freeze it for up to 6 months. You can use an airtight container or freezer bag. I usually freeze mine in mason jars. They work great for freezing jam.