Bourbon Bacon Jam

Bourbon Bacon Jam is a versatile condiment that every household should have around. After making, it will last in the refrigerator for up to 4 weeks in an airtight container and also freezes well.  Don’t be afraid to double, triple or even quadruple this recipe to have some on hand year round. 

Bourbon Bacon Jam- this is a hit at EVERY event I make it for, everyone begs for the recipe. Spread it on crostinis, sandwiches, deviled eggs and more! | #baconjam | www.savoryexperiments.com

Most bacon jam recipes require you to cook on the stove top and then transfer to a slow cooker or to cook on a stove top and then transfer to a food processor. I think both of these create extra, unnecessary steps. Bacon jam should be rustic, dotted with large pieces of bacon so you can see what you are eating.  If the recipe calls for something smoother, I may give a little ride with an immersion blender, but otherwise, I keep mine hearty and lumpy.  I also like to just use the stove top because liquids evaporate better, leaving a more syrupy syrup.

Bourbon Bacon Jam- this is a hit at EVERY event I make it for, everyone begs for the recipe. Spread it on crostinis, sandwiches, deviled eggs and more! | #baconjam | www.savoryexperiments.com

4.1 from 11 votes
Bourbon Bacon Jam
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
 
An essential condiment for any kitchen. Bacon DOES make everything better!
Servings: 1 cup
Author: Jessica at Savory Experiments
Ingredients
  • 3/4 pound bacon cut into inch slices then cut in half
  • 1 large shallot minced
  • 2 garlic cloves 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 half maple syrup, half water)
  • 1 teaspoon yellow mustard
  • Dash of salt
Instructions
  1. In a medium skillet, cook bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes. Remove to a paper towel lined plate.
  2. Add garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Using a slotted spoon, transfer to a medium sauce pan. Add drained bacon and remaining ingredients, stir well. Simmer on low heat for 60-90 minutes, stirring occasionally.
  3. Liquids should evaporate leaving you with a sticky bacon jam fit for any sandwich.
Recipe Notes

Bacon jam can be kept in an airtight container for up to 4 weeks, however allow to come up to room temperature or heat for a few seconds in the microwave before serving or attempting to spread.

 Bourbon Bacon Jam- this is a hit at EVERY event I make it for, everyone begs for the recipe. Spread it on crostinis, sandwiches, deviled eggs and more! | #baconjam | www.savoryexperiments.com

 

Comments

Kelly

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!!

    Savory Experiments

    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.

Sammy

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!

    Savory Experiments

    I haven’t tried it- but I would think so! Let me know how it goes!

    Ngfs

    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.

Robyn

I substituted vanilla vinegar for the sherry vinegar. Turned out amazing!

    Savory Experiments

    Great idea!!!

KellyB

Does this freeze well? I would like to make a double or even triple batch.

    Savory Experiments

    I’ve never froze a batch, but I see no reason why it wouldn’t!

Joe wild

Not sure what I did wrong but the onion was overpowering. Not pleasant.

    Savory Experiments

    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.

Dan from Platter Talk

This sounds scary delicious to me!

Michelle @ A Dish of Daily Life

I’ve been meaning to try something like this!! Now I have no excuse! It looks delicious!

Joanne T Ferguson

This sounds absolutely amazing Jessica! Pinned and Shared!
#ibabloggers

Abigail

Oh wow, Jessica! What delicious and creative idea! I wish you can send some over. 🙂

nancy@skinnykitchen.com

This jam sounds over-the-top delicious, Jessica!

Serena | Serena Bakes Simply From Scratch

Totally loving this! I don’t think food could get much better then Bacon Jam!

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