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:
- 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.
- Next, pulse shallots and onion in the food processor. Alternately, you can dice them with knife if you don't have a food processor.
- 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.
- Then, add the chili powder and smoked paprika, stir to combine.
- 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.
- Add vinegar and brown sugar to the pan, continue to boil for about 3 minutes.
- Then, use a sharp knife to cut the bacon into small pieces.
- Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes. The mixture will thicken in the process.
- 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.
- 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.
- Transfer to jars and store in the fridge.
- 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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Bourbon Bacon Jam
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
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
Nutrition
Thanks for visiting today!
If you’re looking for more Bacon Recipes be sure to check out my recipe index. You can also find a lot more Condiment Recipes as well.
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Toodles! xx
Ramona
I would totally eat this with a spoon... nom, nom, nom!!
Kim Beaulieu
Ha, pretty much what I did, right out of the pan. Lol
hezzid
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!
Kim Beaulieu
Ha, me too, and failing miserably. Hope you love it. xx
John@Kitchen Riffs
Bacon and bourbon sounds like an awesome combo! This is terrific -- thanks.
Kim Beaulieu
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.
mjskit
Oh Kim - You can guarantee I'll be making this jam!
Kim Beaulieu
It is SO good. Let me know if you like it. xx
Greg Lowery
How long can this be kept for??
Kim Beaulieu
Martha Stewart says 1 to 3 weeks in the fridge. I'd say no more than 2.
Choc Chip Uru
Wow this jam sounds so full of goodness 😀
Bourbon? Yes please, even if I can't add bacon!
Cheers
Choc Chip Uru
Nancy @ gottagetbaked
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!
Carla
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.
Kim Beaulieu
OMG Carla, this is why I love you SO much. I can't wait to see that.
Lizzy (Good Things)
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.
donna Pyper
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.
Kim Beaulieu
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.
Jen
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!
Kim Beaulieu
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
JILL HOPKINS
Did you ever figure out how to can this? I had the same question as you!
Kim Beaulieu
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.
Maria
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.
Virginia Payne
Dang! This sounds awesome.
Julie @ Willow Bird Baking
The photos look INSANE. I can't imagine how amazing this must taste.
Kim Beaulieu
Thanks Julie. It's so good. I was eating it right out of the pan.
Joelen
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!
Kim Beaulieu
It's like it was meant to be Joelen.
Lisa @ Garnish with Lemon
You can never have enough bacon in your life! This Bourbon Bacon Jam looks amazing!
Meg @ The Housewife in Training Files
Oh man. This is just screaming guy food! Or at least for my hubby!
Jordan @ Smile Sandwich
Oh man - how good would this be on a burger?? Definitely going to have to give this a try.
Marye
Bourbon and Bacon together? Swoon! I need to make this soon for sure!
Colleen (Souffle Bombay)
Gasp! I am in LOVE!!
Kim Beaulieu
Thanks Colleen. xx
Teri Watkisn
How long will this Bacon Bourbon jam last in the frig? Sounds like a great recipe for Christmas gifts.
Kim Beaulieu
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.
Teri Watkisn
Thanks so much. Can't wait to make it!