Bacon-bourbon jam is a savory-sweet condiment made by crisping bacon, caramelizing onions in bacon grease, and simmering with brown sugar and bourbon. It transforms into a sticky jam perfect for burgers, biscuits, deviled eggs, and cheese boards.
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Place the bacon in a large skillet and cook over medium heat until crispy. Remove once cooked and place it on a paper towel-lined plate to drain. Reserve 3 tablespoons of the bacon grease in the skillet.
In the same skillet with the reserved bacon grease, add the diced onion. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Turn to medium-low, and add the brown sugar and crushed red pepper to the skillet. Stir well to combine, allowing the sugar to melt and coat the onions.
Carefully pour the bourbon into the skillet, stirring constantly. Allow the mixture to simmer for 20 minutes minutes, reducing slightly.
Chop the cooked bacon into small pieces and add it to the skillet. Stir everything together.
Let the mixture cook for an additional 5-7 minutes, stirring occasionally. The jam should thicken and become glossy as the flavors meld together.
Remove the skillet from the heat and transfer it to a clean jar or container with a lid. Use immediately or store in the refrigerator for up to a week.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. Reheat gently on the stovetop or microwave before serving.
Yes. Replace the bourbon with beef broth, apple cider vinegar, or omit it entirely. The flavor will be less complex but still delicious.
Store in an airtight container for up to 2 weeks. It can also be frozen for up to 3 months.
Yes. Thick-cut, applewood-smoked, or pepper bacon all work well. Avoid pre-cooked bacon as it won't render enough fat.
Any Kentucky bourbon works. Mid-range options like Maker's Mark or Woodford Reserve are ideal; avoid premium bottles.
It should be sticky and jammy but spreadable. If too thin, simmer longer. If too thick, stir in a tablespoon of water.
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