Who said that jam had to be sweet and not savory? No one. Bourbon Bacon Jam is a revolutionary addition to any kitchen. 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.
Gather This
While this is a complex jam in terms of flavor, the ingredients are really very simple. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Bacon – Because this bacon jam 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
- Garlic
- Light brown sugar
- Sherry vinegar
- Maple syrup
- Bourbon
- Yellow mustard
- Dash of salt
5S Philosophy 👩🏻
- Salt – I like to add a dash of sea salt to bring out the other flavors of this bacon jam, but it is totally optional! Bacon itself is quite salty already.
- Seasoning – Add 1-2 tablespoons of diced jalapeno or another type of pepper to add some heat. Add smokiness by smoking the jam when finished or giving it 1/2 teaspoon of Liquid Smoke.
- Swaps – Feel free to leave out the onions and garlic for a purely sweet and salty jam.
- Sauces – Use molasses instead of maple syrup for a slightly sweet and bitter taste.
- Senses – Bourbon bacon jam is rich and smoky, with the irresistible aroma of sizzling bacon and caramelized onions. It’s sticky and thick, with sweet, salty, and boozy notes that hit your tongue in waves—savory and bold.
Perfect Pairings
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.
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.
Video
Notes
Nutrition
Storage and Freezing
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.
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
Homemade condiments and sauces are my jam (pun intended!) Here are some of my favorites.
I would like to slather this jam on the outside of a pork roast before baking. Will that work?
Thank you!
Nicole
I haven’t tried that, but it should work! Or cook it about half way and then slather it- I’m just worried about the bacon burning.
This recipe looks amazing! I have made this and I know it tastes amazing as well. However, for those of you that are asking, bacon Jam should never be canned, not with a water bath can or a pressure canner! It is strictly for the refrigerator or the freezer. Be safe!
Bacon jam is strictly for the fridge or freezer. It can never be water bath canned OR pressure canned.
Excellent
This jam is PACKED with flavor! We had it on burgers and it was a hit.
Can;t wait to make this recipe on the weekend for our annual family reunion BBQ. Thank you!
What a perfect recipe for a picnic with some crackers!
This bacon jam is delectable on everything. Such a great smoky sweet flavor!
enjoyed making this recipe. when I finished I split the jam into two halves and added 2 tbs. orange marmalade and one chopped jalapeno to it. So glad I did. It’s delicious. I highly recommend it. If you like a little heat add one or two chopped jalapenos or any pepper you like. Next time I’m adding ghost peppers!
I also added 2 tbs of honey.
Oh! I love those variations! Thanks for sharing!
Just made it for the first time and it is so good! However, if I wanted to counteract a little of the sweetness, what would you suggest?
I’d just dial back on the sugar a bit until you find your perfect amount. You can use dark brown sugar with a higher molasses content. Since the recipe already uses salt (from the bacon) and acid (vinegar) there aren’t many balancers.