Bourbon Bacon Jam

I came across this recipe and made it yesterday. Holy-Moly it is or shall I say was beyond incredible! We ate it with Pretzel Crisps, original flavor.  Everyone loved it, so I will be making more very soon.

Check out this yummy food blog that I plan on stalking; (Warning; Do NOT look at it if you are hungry.)

This recipe is a keeper!

Bourbon Bacon Jam {recipe}

makes a little more than 2 cups



1 lb bacon
1 medium onion, chopped
4 cloves garlic, chopped
¼ cup maple syrup
2 tablespoons brown sugar
¼ cup apple cider vinegar
½ cup Bourbon
½ teaspoon hot, cayenne, ancho chili, or paprika powder (optional)


Cook bacon until brown and crisp at edges. We “fry” our bacon on a rack over a foil-lined baking sheet with sides in a 350° oven for 20 minutes — we find it is the easiest and cleanest way to cook bacon.

Remove cooked bacon to paper towel-lined plate to cool and drain off grease. Pat with additional paper towels. When cool, cut bacon into 1-inch pieces.

Discard all but 1 tablespoon bacon fat. Heat bacon fat in a large pot on medium low. Add onions and garlic, and cook until onions are translucent. Add vinegar, brown sugar, maple syrup and Bourbon. Bring to a boil. Add cooked chopped bacon.

Turn down heat to the lowest setting and allow to simmer for about 1½ hours, stirring every few minutes, until most of the liquid has evaporated and what is left is syrupy. Do not leave the pot unattended because 1) that’s just not safe no matter what and 2) there is a lot of sugar from the onions and well, the sugar, so it can burn easily.

Transfer the cooked bacon jam to a food processor. Pulse until you get the consistency of chunky jam. Bacon jam is sticky, sweet, slightly smoky, and a little bit “crunchy” from crisped parts of cooked bacon. bourbonbaconjam2tastespottingdotcom

Store covered in the refrigerator. I have no idea how long it keeps, but based on my recipe research, it seems like a few weeks. I doubt you will have any left after 3 days.

Enjoy your day!