Who said that jam had to be sweet and not savory? No on one. Bourbon Bacon Jam is a revolutionary addition to any kitchen.
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My Bourbon Bacon Jam Recipe will change the way you see jam. This jam is sweet and savory and also happens to be the most versatile condiment around.
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.
Scott says: “Just made this and it’s all I can do to stay out of it till tomorrow (for Christmas Eve day appetizers).”
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.
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.
Pro Tip: Remove your bourbon bacon jam from the heat before it gets to the “perfect consistency”. It will continue to thicken as it cools It is much harder to thin bacon jam than it is to thicken it!
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.
Bacon Jam ingredients, or at least my recipe, includes thick cut, quality bacon, maple syrup, bourbon (can be omitted), brown sugar and sherry vinegar.
Make sure you PIN this Bacon Jam Recipe!
All recipes vary just a little. The sherry vinegar is what really set this recipe apart from the others.
You can also use vanilla vinegar, champagne vinegar, apple cider vinegar, balsamic vinegar or add a pinch of cayenne pepper or crushed red pepper flakes for a sweet, spicy and savory jam!
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.
Pro Tip: If it cooks for too long, your bacon jam will be too thick and sticky. Add more water or vinegar to thin it back out.
Great news! After making Bourbon Bacon Jam, 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.
Use Bourbon Bacon Jam on Deviled Eggs, my Bacon Jam Scallops, in sweet recipes like Chocolate Bacon Jam Cookies or slathered on a grilled cheese sandwich or mile-high burger.
You can even just top it on cream cheese and use it as a spread. Deliciousness!
Try some of my other favorite condiment recipes:
- Nashville Sauce
- Quick Garlic Aioli
- Spicy Ketchup Recipe
- Chipotle Aioli Recipe
- Garlic Butter Sauce for Pizza
Tools for making bacon jam:
Heavy Bottom Saucepan– You will need a heavy saucepan for this recipe. Having a heavy bottom will help to distribute the heat more evenly making sure it doesn’t scorch.
It will also keep it further from the heating element to prevent burning.
Heavy Bottom Frying Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.
Wood Spoons– Wood spoons are better for sticky homemade jams and marmalades. I buy them in bulk and just toss them when they start to get all weird.
Mini Food Processor– I use this thing daily! It is by far my most used kitchen appliance, it is small and I throw all the parts into the dishwasher, well except the base and cord, of course!
Questions you might have about how to make bacon jam:
What is bacon jam used for? Anything you can slather, can use bacon jam! Sandwiches, avocado toast, grilled cheese, sweet cookies and more!
What is the difference between a jam and marmalade? 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.
Is bacon jam keto friendly? 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.
Can bacon jam be frozen? You can freeze bacon jam in an airtight container or plastic bag after removing as much air as possible. It will keep in the freezer for 3-4 months.
It will be super thick and really sticky, but if you heat it and add some sort of liquid, either water or sherry, you should be able to thin it out.
Can you jar or can bacon jam? 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.
My bacon jam is too thin, how do I thicken it? 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.
Can I make bacon jam without bourbon? You sure can! Omit the bourbon and add the same amount of water.
Why do you put water in bacon jam? The water prevents your jam from getting too thick and sticky while it continues to reduce and build flavor. It will eventually evaporate off.
My Bourbon Bacon Jam Recipe will change the way you see jam. This jam is sweet and savory and also happens to be the most versatile condiment around.
Bourbon Bacon Jam
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
- 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 to drain off fat, reserving about 1 tablespoon of fat in the pan. Discard the rest.
- Add garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Add remaining ingredients, stir well. Simmer on low heat for 10-15 minutes, stirring occasionally, ir until it starts to thicken and get a jam consistency.
- Liquids should evaporate, at this time, add bacon. Stir well off heat and allow to cool slightly. This should leave you with a sticky bacon jam fit for any sandwich.
- If you’ve tried this recipe, come back and let us know how it was!
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!