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.
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.
- 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
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.
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.
Liquids should evaporate leaving you with a sticky bacon jam fit for any sandwich.