Bourbon bacon jam is a rich, smoky-sweet condiment combining crispy bacon, caramelized shallots, and maple syrup with a bourbon kick. It works as a spread, topping, or glaze across any meal.
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In a large skillet, cook the bacon over medium heat until it's crisp. Remove it and place it on a paper towel-lined plate, saving 2 tablespoons of the bacon drippings.
Cook the shallots and onions in the bacon drippings over medium heat until they're caramelized, stirring occasionally. Add garlic to the pan and cook for about 30 seconds. Then sprinkle in the seasonings.
After removing the caramelized onion mixture from the heat, gently stir in the bourbon and maple syrup. Return the mixture to the heat and bring it to a gentle boil and cook for three minutes, stirring constantly. Add the vinegar and brown sugar and cook for another three minutes, continuing to stir.
Crumble the bacon and add it to the pan with the caramelized onions. Reduce the heat to low and cook for 12 minutes, stirring every few minutes. Remove the jam from the heat and allow it to cool slightly. Pulse half the jam in a food processor until smooth, then stir this puree back into the remaining jam. Serve the jam immediately or refrigerate it first.
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Yes, but reduce cooking time by 5–10 minutes since thin bacon renders faster and may burn more easily.
Substitute with bourbon, rye, or brandy in the same amount. Omit alcohol entirely for a non-alcoholic version.
It should be thick, glossy, and spreadable with no excess liquid when a spoon leaves a trail across the pan.
Yes, make it up to 2 days in advance and reheat gently in a skillet before serving.
