Bourbon Bacon Jam brings together both bourbon and bacon in a jam that’s highly addictive and absolutely delicious!
I love jam. But I also love bacon. Combine the two, and toss in a splash of bourbon, and you have a delectable, addictive, and absolutely amazing jam.
Bourbon Bacon Jam
Bacon Jam is incredible stuff. But add in bourbon and it takes jam to a whole new level.
Not only is this jam easy to cook, it’s even easier to eat – almost too easy to eat. If you aren’t careful, you might find yourself holding the jar in one hand and a spoon in the other.
This bacon jam is relatively easy to make. Start by cutting up the bacon into 1/2″ pieces, then tossing it in a skillet. Cook down the bacon until it’s almost crispy, then drain to a paper towel. Leave a tablespoon of fat in the skillet, discarding the remainder; then add the onion and garlic and sauté until soft.
Once softened, add all of the remaining ingredients in addition to the bacon you set aside. Allow that mixture to simmer for 10-13 minutes until it’s syrupy.
Remove your Bourbon Bacon Jam from the stove just before it gets to that perfect point, because it will thicken as it cools.
The water in the recipe is crucial for the success of the jam – while it will eventually evaporate as the jam simmers, it will allow the Bourbon Bacon Jam to settle into just the right consistency.
Can I substitute any of the ingredients?
This recipe is so very forgiving…. feel free to adapt any of the following:
- In lieu of honey, feel free to use maple syrup at the same ratio
- Balsamic vinegar can be swapped – feel free to use sherry vinegar
- I love the addition of a mere teaspoon of molasses; however, if you don’t have molasses available, then leave it out completely
- Love garlic? Add extra minced garlic for even more kick
If you don’t drink Bourbon and want to leave that out entirely, see my other recipe for Bacon Jam that’s equally as delicious.
How to serve Bourbon Bacon Jam?
The best part about this jam, aside from eating it straight from the jar with a spoon, is that it can be served a variety of ways:
- Pile it on top of baked brie and serve alongside crackers
- Smother toast with cream cheese and top with bourbon bacon jam
- Serve this jam on top of your favorite grilled burger
- Enjoy it as a side next to your favorite meatball recipe or deviled eggs
- Even better… serve alongside these quick pickled scallions – yum!
This jam freezes beautifully in an airtight container. Before serving, you’ll want to warm it up in the microwave to allow it a chance to spread evenly.
Pro Tips for making the best Bourbon Bacon Jam
- Double, or triple the recipe and give as gifts at the holidays – it’ll be well received. Amazon has adorable little jars that would be wonderful as gift jars to friends and family.
- Don’t overcook the jam – it’s better to remove from the heat too early, than too late, and risk it being too thick and sticky
- However, if you do find yourself having cooked it for too long, simply add a splash of water or balsamic vinegar and simmer on low heat to thin the jam out to a better consistency.
- No food processor or blender is needed — a hearty, rustic, chunky jam is so much better than dirtying more kitchen appliances.
DID YOU TRY THIS RECIPE?
If you did, please give it a 5-star rating and leave a comment to let me know how it turned out for you!
Bourbon Bacon Jam
- 12 oz bacon cut into 1/2 inch pieces
- 1/2 onion finely diced
- 1 garlic clove minced
- 1/4 C honey can substitute maple syrup
- 1 tsp molasses
- 1/4 C balsamic vinegar
- 1/4 C water
- 3/4 C dark brown sugar
- 1/4 tsp salt
- 1/3 C bourbon whiskey
- In a medium skillet on low/medium heat, cook bacon, until close to done (8-10 minutes). Remove bacon; place on paper towel-lined plate. Retain all but 1 Tbsp of the fat in the pan (discard the remainder).
- To the bacon fat you held back, add the onion and garlic. Sauce 3-4 minutes or until softened.
- Add remaining ingredients (to include the bacon you set aside). Simmer on low heat, 10-15 minutes. As the jam cooks, the water should evaporate and the jam should start to thicken and get more syrupy. The jam will thicken slightly as it cools, too.
- Once the jam reaches your desired consistency, spoon into each of 2 pint jars. Top with lid and ring. Allow to cool, then refrigerate.
- To serve: Remove from the refrigerator. Heat slightly in the microwave before spreading. Once refrigerated, bacon can last up to 3 weeks.
More Bacon Recipes:
- Candied Maple Brown Sugar Bacon
- The Very Best Bacon Jam
- Bacon Wrapped Smoked Chicken
- Homemade Bacon Salt
- Bacon Beer Soaked Cheese