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
Sweet Cherry Jam Recipe
Onion Jam Recipe
Homemade Crema Mexicana Recipe
How to Make Butter from Heavy Cream
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.
I would like to know if there is away to can the jam for long term that would make it last for months or more. Have any ideas? Thank you
Freezing seems to be the best option- I am not a canner and have received feedback that the acid can not be canned.
I made this, I’ve made a similar recipe in the past but I couldn’t find it, so I tried this one.
It wasn’t getting thick so I turned it up and it burned. When we decided to pour it into another pan to try and cool it down we noticed a TON of bacon grease. So if you make this, I suggest pouring off most of the bacon fat. I’m so sad.
Hi, a lot of that will depend on the bacon and how much fat it has. We do suggest removing it to drain for a minute before continuing. The mixture will thicken as it cools.
Definitely making this. Can it be canned?
Hi Patti! I am not a canning expert, but have been told that it shouldn’t be canned. It is, however, freezer friendly.
Hi Patti! I am not a canning expert, but have been told that it shouldn’t be canned. It is, however, freezer friendly.
So looking forward on making this. My question I have is, can I make this and jar it up for later use? After jaring it up do you do a water bath to get a good seal?
Hi Luria! We’ve been told by canning experts that bacon jam isn’t jarring friendly, so I would suggest just putting in an airtight container and putting it in the fridge.
Think this is my new favorite! I’ve been making onion bacon jam and most of the ingredients are the same…think it’s must be the bourbon. Still trying to get consistency correct. First batch was perfect until it was refrigerated then it was hard to get out of the container. On the 2nd batch…left it quite runny so we will see how much it thickens are it cools. Awesome flavor…I add this jam to burgers, topping Brie, on tomato mozzarella sandwiches and in soups. That’s when I’m not eating it straight out of the container!
Thanks, Susan! It is a favorite of ours as well.
I was wondering if cherry syrup would work instead of maple syrup. Would you reduce the amount of brown sugar?
Sure! I might reduce the sugar by about 50% – cherry syrup is going to be a little more sugary, but cherry and bacon go wonderfully together.
I haven’t made yet but thinking might be perfect base for a pizza in place if a sauce. Onions, peppers, ham and if course more bacon
Oh, yes! I love that idea!
can i substitute the sherry vinegar? I can’t find it in any stores close to me😬
You can use apple cider vinegar.
Omg Sooo good! I added jalapenos to mine to give it a little kick, only issue is I couldn’t seem to get it cooked down well, mine stayed pretty liquidy bit still super yummy!
Hi! So glad you loved it! It might be a little liquidy because the jalapenos have liquid cooking down and the cook time doesn’t account for that. I bet that was good though! I’d cook down the jalapenos separately and then add them. 🙂
Hello! This looks and sounds amazing, the only issue is I don’t have any shallots to use (store was out of stock) but I have a white onion and small yellow onions, would either of those in small amounts work?
Hi Arielle! You can totally use a different type of onion, I’d reduce the amount by half because they have a more pungent onion flavor.
Made the bacon jam. Turned out good. Just think you should tel people to drain off some of the bacon greese i cooked a whole pound of bacon. I didn’t have any way to weigh out 3/4 of a pound
Thank you for the feedback, Rickie. Glad you enjoyed.
AWESOME recipe. Just got finished making a batch…. AMAZING!! 😍
Thank you! Glad you love it!
Can you substitute Dijon mustard for the yellow?
Sure can!
Could you can this recipe.
You can!
Do you have instructions on how to.can this yummy jam?
Hi Rachel, I do not- I’m not a canning expert. I’ve been told that it isn’t safe to can it. BUT you can freeze it if you are just saving it for yourself.
Excellent post. I’m dealing with some of these issues as well..
Hi there! I was making your recipe, and it says 60 to 90 mins of simmering, but in your video you keep the bacon out and make the jam in about 10-15 mins and then it’s done. Which is the better method?
Hi Vee! Good call and now I know people actually watch the videos. LOL. I’ve done it both ways and it really depends on how much water is in your mix to begin with. I’ll revise the recipe instructions so that it is more clear. If you don’t do super low, it will only take about 20 minutes. It took a really long time the first time I made it because I added too much water, but since it has been revised.
Ah thanks so much! I loved your video, you’re so collected 🙂 I made the recipe today, but I only had Canadian and Scottish whisky around, and they were pretty mild in flavour. I remedied that by adding another splash when it was ready and I had turned of the heat. It gave a nice sizzle and the flavour is really pronounced now! I’m thinking of adding some smoked paprika next time too. Thanks for the recipe!
Yum! Smoked paprika is a great addition!
And thank you for the compliment 🙂
So easy! And absolutely delicious!
Yay! That is what we love to hear!
You can use Swerve brown and be keto approved
I haven’t tried it, but according to their site it melts like brown sugar. Give it a try and let us know how it goes!
Different bacons render various amounts of fat. When do I pour off excess fat, and how much should be used in cooking the aromatics? I love this recipe!
Hi Donna, very true and thank you for the feedback. Only about a tablespoon or so should do the trick. I’ll update the recipe to reflect that. Happy holidays!
ABSOLUTELY love this Jam, first time i made it and wasnt sure i was gonna like because of the vinegar, but o lord is it delicious.
Thank you, Chrissy! And thank YOU for taking time out to come back and let us know!