Bourbon Bacon Jam
Recipe GLPR13a960afacb883
A rich, smoky-sweet bacon jam infused with bourbon, maple, and caramelized shallots and onions. This savory spread works beautifully as a condiment for grilled meats, a topping for cheese and charcuterie boards, or a glaze for roasted vegetables. The combination of crispy bacon bits, spiced depth, and balanced sweetness creates an irresistible spread that's perfect for elevating your favorite dishes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 1/2 pounds bacon, cut into 1/4-inch strips
2 cups shallots, finely minced
1 cup sweet onion (such as Vidalia), finely minced
4 garlic cloves, finely minced
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 cup bourbon whiskey
1/2 cup maple syrup
1/4 cup balsamic vinegar
1/2 cup packed brown sugar
Directions
Divide the bacon strips between two large skillet pans. Cook over medium heat, stirring occasionally, until the bacon is deeply browned and crispy with minimal rendered fat remaining, approximately 15–20 minutes. Do not crowd the pan; ensure each piece has room to crisp properly.
Transfer the cooked bacon to paper towels to drain excess fat. Once cooled slightly, chop or tear the bacon into small to medium pieces, depending on your preferred texture; set aside. Leave approximately 1–2 tablespoons of the rendered bacon fat in one of the skillets.
In the same skillet with the reserved fat, add the minced shallots and onion. Cook over medium heat, stirring frequently, until the mixture softens and begins to caramelize, approximately 8–10 minutes.
Add the minced garlic to the pan and stir constantly for about 1 minute, allowing it to become fragrant without burning.
Sprinkle the chili powder and smoked paprika over the onion and shallot mixture, stirring well to coat. Increase the heat to high and carefully pour in the bourbon and maple syrup. Bring the mixture to a rolling boil, scraping the bottom of the pan with a wooden spoon or spatula to loosen any browned bits of bacon. Allow to boil for approximately 2–3 minutes, stirring occasionally.
Add the balsamic vinegar and brown sugar to the pan, stirring to combine. Return to a boil and continue cooking for approximately 3 minutes until the sugar dissolves completely.
Add the reserved cooked bacon pieces to the pan. Reduce the heat to low and simmer gently for approximately 10 minutes, stirring occasionally. The mixture will thicken and develop a jam-like consistency as it cooks.
Remove from heat. If there is excess rendered fat on the surface, carefully drain it by pouring the mixture through a fine-mesh sieve or cheesecloth lined colander into a clean bowl. Return the drained bacon jam to the pan.
For a smoother texture, transfer the mixture to a food processor and pulse until it reaches your desired consistency. For a chunkier, more rustic jam, leave as is. Transfer to clean glass jars and store in the refrigerator for up to 2 weeks.
To serve, reheat gently in the microwave or on the stovetop. Use as a topping for grilled sausages, burgers, cheese boards, roasted vegetables, or any savory dish that would benefit from its smoky, sweet, and spiced character.
