Who said that jam had to be sweet and not savory? No on one. Bourbon Bacon Jam is a revolutionary addition to any kitchen.
I love jam. Jam makes everything just a little bit better. The same adage applies to bacon so why not combine the two? It might take some getting used to, but once you take that first bite, there’s no going back.
Bourbon Bacon Jam is a jar of goodness every household should have around. Easy to cook, easy to eat, and easy to freeze for those days when a craving hits.
What is Bacon Jam?
Bacon jam is sweet, smokey and salty condiment made with bacon, brown sugar, sometimes syrup and sometimes onions and other savory and sweet elements. Some call it a relish while others call it a jam.
Most bacon jam recipes require you to cook on the stove top and then transfer to a slow cooker or a food processor. I think both of these create extra, unnecessary steps.
In my opinion, Bourbon Bacon Jam should be rustic. It should be packed with large pieces of bacon so you can not only see what you are eating but so you can get that fantastic bacon texture as well.
If a recipe calls for something smoother, I may give it a little blend with an immersion blender or finely chop. In this instance, I want my Bourbon Bacon Jam to be hearty and toothsome.
I prefer the stovetop from start to finish as well because the liquids evaporate better. This leaves you with more of a syrup consistency which is what I want in my jams.
You can even just top it on cream cheese and use it as a spread or combine it into other more complex recipes. Any way you put it, it is pure deliciousness!
Why You’ll Love This Bourbon Bacon Jam
A savory jam with a touch of sweet perfect for bacon lovers- what’s not to love!
- Super versatile – This maple bourbon bacon jam is perfect for adding to your favorite burgers, putting on a grilled cheese sandwich or any variety of ways you can come up with.
- Easy to make – This savory spread is ready in under an hour, and the ingredient list is fairly short and sweet.
- Sophisticated flavor – Despite being easy to make, this porky bacon jam adds a layer of flavor to absolutely anything you slather it on.
Ingredients
While this is a complex jam in terms of flavor, the ingredients are really very simple.
- Bacon – Because this is a bacon forward dish, cheese a good quality, center-cut bacon. Picking an applewood smoked versus peppered or even jalapeno flavor, will also impact the overall flavor profile.
- Shallot – this provides a gentle onion flavor. Swaps include a vidalia onion or just a plain red or white.
- Garlic – garlic is optional, but helps to supplement the other flavors and isn’t meant to be strong.
- Light brown sugar – Or dark brown sugar works too, but since you are adding syrup too, you don’t really need more molasses.
- Sherry vinegar – Rich and just a little sweet, this aged vinegar offers complex flavor that balances sweet and salty elements. Substitutions can include champagne vinegar (although milder), red wine vinegar or white wine vinegar. I’ve seen some use apple cider vinegar as well.
- Water – Water helps the mixture thin out so it doesn’t burn while the sugars caramelize, develop flavor and cook down.
- Maple syrup – Use real, grade A maple syrup, not imitation or watery syrup. Molasses can be swapped too.
- Bourbon – A splash of good bourbon is another lovely flavor, but it optional. The alcohol will cook off, so no worries about alcohol intake.
- Yellow mustard – Many recipes use fancy mustards, but good ole, plain yellow works for me. A smooth and creamy Dijon mustard would be my only other choices.
- Dash of salt – This is optional and only if needed. Bacon usually carries enough salt to season.
How to Make Bacon Jam
With crispy bacon bits and tons of natural flavor, you’ll love how easy it is to make this bourbon bacon jam.
- Cook bacon. In a medium skillet, cook the bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes.
- Drain bacon. Remove the bacon to a paper towel-lined plate to drain off fat, reserving about 1 tablespoon of the fat in the pan. Discard the rest and reduce to low heat.
- Add remaining ingredients. Add the garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Stir in the brown sugar, vinegar, water, syrup, bourbon and mustard. Simmer on low heat for 10-15 minutes, stirring occasionally, or until it starts to thicken and liquids are reduced by about 25%. It will not fully thicken until it starts to cool off-heat.
- Return bacon to pan. Return the cooked bacon to the pan. Remove from the heat and stir well.
Variations
Customizing your bacon jam recipe can be so much fun! Suggestions for swapping out the vinegars and mustard are above, but also consider these fun ideas:
- Jalapenos– Add 1-2 tablespoons of diced jalapeno or another type of pepper.
- Nix Nightshades. Feel free to leave out the onions and garlic for a purely sweet and salty jam.
- Smoky. Add smokiness by smoking the jam when finished or giving it 1/2 teaspoon of Liquid Smoke.
- Molasses. Use molasses instead of maple syrup for a slightly sweet and bitter taste.
How to Use Bourbon Bacon Jam
The sky is the limit and nothing is off limits for bacon jam. Here are my favorite ways to use it.
- Slather onto a gourmet burger or hot dog for a better burger.
- Use is on crostini with brie or other savory cheese.
- Serve it on a salad.
- Use it to top deviled eggs.
- Top chicken, beef or pork with this heady condiment.
- Use it in a grilled cheese or other sandwich or panini.
- Dip for crackers.
- On a charcuterie board, cream cheese board, butter board or any cheese boards.
Storage and Freezing
Storage: Bacon bourbon jam is loaded with items that preserve fairly well naturally. Kept in the refrigerator, it should last up to 2 weeks in an airtight container. Let it sit at room temperature to soften.
Freezing: You can freeze bacon jam in an airtight container or plastic storage bag. Remove as much air as possible for freeze for up to 6 months. Thaw at room temperature or in the refrigerator.
Bacon Jam Recipe FAQs
Anything you can slather, can use bacon jam! Sandwiches, avocado toast, grilled cheese, sweet cookies and more!
Jams are made from combining fruit and sometimes raisins, nuts, and coconut. Marmalades are usually made of citrus fruits and contain pieces of the peel suspended transparent jelly. Technically there is no such thing as a bacon jam or bacon marmalade, but jam seems to fit it better.
I am not a keto expert, but I would say no. Although bacon is considered to be keto-friendly, bacon jam is made with brown sugar, which is not keto approved.
I hear from canning experts that it is possible to can bacon jam and from others that it isn’t, however I’ve never canned anything in my life and I don’t want to give you bad advice. I would advise against it and just freeze your bacon jam.
Generally speaking, just keep simmering it on low and it will thicken. It is also smart to take it off the heat before it is the right consistency. As it cools, it will thicken even more and you run the risk of it getting too sticky.
More Homemade Condiments
- Nashville Sauce
- Quick Garlic Aioli
- Spicy Ketchup Recipe
- Chipotle Aioli Recipe
- Garlic Butter Sauce for Pizza
- Chick-fil-A Sauce
Bacon Bourbon Jam
Equipment
Ingredients
- 3/4 pound bacon , cut into inch slices then cut in half
- 2 garlic cloves , minced
- 1 large shallot , minced
- 1/2 cup light brown sugar
- 1/4 cup sherry vinegar
- 1/4 cup water
- 1/4 cup maple syrup
- 1/4 cup bourbon , optional
- 1 teaspoon yellow mustard
- Dash of salt , optional
Instructions
- In a medium skillet, cook the bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes. Remove the bacon to a paper towel-lined plate to drain off fat, reserving about 1 tablespoon of the fat in the pan. Discard the rest and reduce to low heat.
- Add the garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Stir in the brown sugar, vinegar, water, syrup, bourbon and mustard. Simmer on low heat for 10-15 minutes, stirring occasionally, ir until it starts to thicken and liquids are reduced by about 25%. It will not fully thicken until it starts to cool off-heat.
- Return the cooked bacon to the pan. Remove from the heat and stir well.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Just made your bourbon bacon jam…yum! I used a small piece of vadalia onion and balsamic vinegar instead of shallot and sherry vinegar, as that’s what I had on hand. Worked great, I plan to serve it on a baked double cream Brie at our friends house today. Can hardly wait!
That sounds amazing… and now I am craving brie! Thanks for stopping by to let us know!
Question: can you put bacon jam on Brats?
You can put bacon jam on anything you’d like!
One of the best things I have ever made. I have to make a big batch!! Great with cheese and crackers or bread, on a grilled cheese. Made for father’s day to put with our burger bar… Best burger I have ever had!!
Thank you! So glad you love it like we do!
I cannot wait to make this bacon jam!
Absolutely to die for! I can’t stop drooling over this. Can’t wait to make it.
Bacon Jam is a great addition to our Sunday brunch spread!
I haven’t made this yet, but it sounds good. I will comment on how mine turned out.
Great! Thanks, Cheryl! I just made a batch the other day, actually. We love this stuff at our house.
Just made this and it’s all I can do to stay out of it till tomorrow (for Christmas Eve day appetizers). However, the yield was small and I think next time I’ll triple the recipe at least. I did kick it up a notch with a nice pinch of cayenne pepper. So tasty!!
Yummy! You’ll love it and a little goes a long way!
HElp! Mine ended up caramAlizing. What went wrong?
Hi Claire, so sorry to hear that. It sounds like maybe you cooked it a little too long or too high. It is tricky because when you take it off the heat it should actually seem a little too watery, if you wait until it is the “right” consistency, it will be too hard when it cools.
Now if it is too caramelized and you just took it out of the fridge, you are fine. It does harden in the fridge. Just heat it in the microwave for a few moments and it will correct itself. You can even leave it out at room temp or an hour or so, if you have the time.
I have been reading alot of bourbon bacon is. Recipes I’m obsessed with the idea. I’m planning to make a huge batch when I finish my habanero peach jam and strawberry Habanero jam make extravaganza this week. However I’m finding nothing about canning this for shelf life and able to ship to my dad and friends, I’m guessing it’s to perishable?? I need to eat it on everything!!
I’ll be honest with you… I don’t know much about canning either. Generally when I make my Bourbon Bacon Jam, it is GONE in a day. I would assume, however, that like most canned goods, if you were to can it, it would be good for at least 6 months. Bacon has a good amount of salt, a natural preservative.
I canned my bacon jam. It worked like a charm. I just made sure that everything was super hot. Bacon jam was boiling, jars and screw lids were in the oven at 200 degrees until I used them and the snap lids stayed in boiling water until use. All the lids “popped” and sealed. Gave to all my sons for Christmas and another 10 jars to store in the root cellar.
Awesome! Thanks for letting me know!
Thank you! I was sad I couldn’t can it and send to friends and family! I am a huge canner. I will now make it and can it.
I have read on other recipes that it must be canned in a pressure cooker instead of a water bath because it contains meat. I have no experience with that, but am pleased to see this recipe freezes successfully
Hi! This looks amazing. Would it be okay to can using a waterbath? I’m not sure since it has bacon but either way-yummy!
I haven’t tried it- but I would think so! Let me know how it goes!
Or you could try asking one if the More experienced facebook groups like “no canning police” or “rebel canners” who have lots of experience, history and realize that all early canning was wAterbath. Most of the world doesnt pressure can.
NO. Water bath is for high acid foods only. This can’t be pressured canned either unless you find a researched recipe on a valid site like UC co-op extension,, Washington, NCHFP.uga.edu, Ball’s site “fresh preserving.
I substituted vanilla vinegar for the sherry vinegar. Turned out amazing!
Great idea!!!
Does this freeze well? I would like to make a double or even triple batch.
I’ve never froze a batch, but I see no reason why it wouldn’t!
Hi! Making this tomorrow! Can I sub apple cider vinegar for sherry vinegar? Thx! I have everything else!!
Sure can!!!!
Not sure what I did wrong but the onion was overpowering. Not pleasant.
Did you use a shallot or an onion? Shallots are generally mild, but you can get a hot one every once and a while. It might not be you doing anything wrong, just a wayward onion.
I hope you try it again without onion.
This sounds scary delicious to me!
I’ve been meaning to try something like this!! Now I have no excuse! It looks delicious!
This sounds absolutely amazing Jessica! Pinned and Shared!
#ibabloggers
Oh wow, Jessica! What delicious and creative idea! I wish you can send some over. 🙂
This jam sounds over-the-top delicious, Jessica!
Totally loving this! I don’t think food could get much better then Bacon Jam!