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.
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
- 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
- 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!
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:
Candied Tomato and Candied Bacon Pizza
Toodles and smoochies! xx
Is it safe to pressure can the bourbon bacon jam? How long will it keep if preserved this way?
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.
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!
This sounds great! Are you using pure maple syrup or an artificial one like Log Cabin?
Either will work. I'm Canadian so I use pure, but artificial works too. Hope that helps, and thanks so much for the compliment.
Thanks, Kim. I went ahead and bought pure. It's so good it must be evil! 🙂
Ha, I'm always on board with things so good they're evil. Let me know how it turns out.
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 🙂
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
I'm just wondering if this could be something you could freeze? thanks =)
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.
fantastic! I figured you probably could, i thought i'd be safe and see if you or anyone else had tried it though. thanks!!
I would think you could freeze it.
Just made this for Christmas gifts.... Oh my it will be hard to give away!
Hope everyone loves it. Happy Holidays! xx
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.
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
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 !!
Thanks so much Kimberly. So nice to meet you. And really happy you loved it. Keep in touch.
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.
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.
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?
Go cheap. I tend to keep the good stuff for drinking, the cheap stuff for cooking.
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.
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.
Must be super delicious!
Hugs from Athens 🙂
Thanks. We love this stuff.
Incredible. I made this Thanksgiving. It was gone soon after.
Make this for New Years Eve party. It's like the best people were calling it crack.
The constant video ads on here, make the user experience unbearable.
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.
This recipe is awesome! Thanks so much!!
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!
Never mind! I just saw it above.
Looks and sounds scrummy! Can you freeze it?
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.
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!
I must make this. I also have IBS, but some things are just worth it once in a while. This is one of them.