Who said that jam had to be sweet and not savory? No on one. Bourbon Bacon Jam is a revolutionary addition to any kitchen.
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.
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.
If a recipe calls for something smoother, I may give it a little blend with an immersion blender. 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.
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.
If you loved this Bourbon Bacon Jam recipe, try some of my other favorite condiment recipes:
- 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 saucepan. 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.
If you've tried this recipe, come back and let us know how it was!
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.