Bourbon Bacon Jam Recipe

Bourbon bacon jam is a flawless blend of smoky, sweet, and savory flavors that will make your taste buds sing. 

I’ve slathered this stuff on burgers, chicken sandwiches, grilled cheese, and more.

And it’s become a staple on my charcuterie boards – my friends and family can’t get enough of it.

Try it once, and I guarantee you’ll make it again and again!

Why You’ll Love This Bourbon Bacon Jam

I know making jam might seem daunting. But trust me, this bourbon bacon jam is worth the effort.

Here’s why:

Flavor Explosion: Salty bacon and caramelized onions are a dream duo, and the bourbon brings a wonderful depth of flavor. 

Versatile Condiment: It’s sticky, meaty, and incredible on pretty much everything. That includes crostini, biscuits, grilled meats, and even pancakes.

Unique Gift: Homemade jam is always a welcome gift. But bourbon bacon jam is a super unique and thoughtful gift for food lovers.

Crowd-Pleaser: Serve this jam at your next gathering, and watch your guests rave about the incredible flavor and beg for the recipe.

Ingredients

Given the name of this recipe, you won’t be surprised to see bourbon and bacon on the list below. And the rest are jam staples to make it sweet and sticky. 

Here’s what you’ll need:

• Thick-Cut Bacon: Smoky, meaty, and oh-so-satisfying, be sure to get a thick cut so it keeps some bite after cooking.

• Large Sweet Onions: Caramelized until golden and soft, they add depth and a subtle sweetness.

• Garlic: A flavor powerhouse that mellows and sweetens as it cooks, rounding out the jam.

• Bourbon Whiskey: The caramel, vanilla, and oaky notes enhance the bacon’s smokiness.

• Pure Maple Syrup: Adds complex sweetness and a hint of maple flavor. Use the real deal, not imitation syrup.

• Dark Brown Sugar: Provides rich molasses notes and helps caramelize the bacon and onions. (White sugar will make this too sweet.)

• Apple Cider Vinegar: Brightens and balances the sweetness with a tangy kick.

• Smoked Paprika: Doubles down on the smoky flavor while adding a touch of heat and beautiful color.

• Salt and Black Pepper: Essential seasonings that amplify all the other ingredients. 

How to Make Bourbon Bacon Jam

Making this jam is a labor of love, but the combination of flavors and textures is truly unforgettable.

Here’s how it’s done:

1. FRY. Cook the bacon in a large skillet until crispy, then set aside. Don’t discard the bacon fat.

2. CARAMELIZE. Sauté the onions in the bacon fat until golden brown, then add minced garlic.

3. DEGLAZE. Add the bourbon to deglaze the pan, scraping up browned bits. Cook and reduce by half.

4. SIMMER. Stir in the rest of the ingredients and simmer until thickened. Then add the bacon, stir, and cook on low until it reaches a jam-like consistency.

5. COOL. Let the jam cool to room temperature in the skillet, then transfer to airtight containers and store in the refrigerator for 2-4 weeks.

Tips For the Best Bourbon Bacon Jam

If you’ve never made jam before, don’t worry! This recipe is straightforward and forgiving, so there’s really no way to mess it up.

That said, here are a few things to keep in mind before you begin:

• Bacon choice. Use thick-cut bacon for the best texture and flavor.

• Onion caramelization: For maximum flavor, take your time caramelizing the onions until they are a deep golden brown color.

• Onion selection. Use sweet onions, like Vidalia, or try shallots for a more delicate flavor. 

• Bourbon selection. Choose a mild, inexpensive bourbon to enhance the smoky, sweet flavors without overpowering the jam. There’s no need for anything expensive here. 

• Consistency control. Simmer the jam on low heat until it reaches a thick, syrupy consistency before adding the bacon.

• Texture variation. If you want this with little bits of bacon rather than chunks, pulse it a few times in a food processor (while warm, not hot).

Recipe Variations

I suggest making a small batch of this to see how you like it. Then, you can experiment with different flavors!

Here are a few of my favorite ways to jazz this up:

Add heat. 1-2 diced jalapeños (or another pepper) or 1-2 teaspoons of cayenne should do the trick.

Keep it sweet. Use shallots and leave out the garlic for something extra sweet.

Molasses. Use molasses instead of maple syrup for extra thick and sticky jam. 

Try liquid smoke. It’s a great way to amp up the flavor. Start with a couple of dashes and adjust as needed.

Swap the vinegar. You need it to cut through the sweetness, so I don’t recommend leaving it out. Instead, try sherry vinegar.

How to Use Bourbon Bacon Jam

I’ve already given a bunch of ways I like to use bourbon bacon jam. But believe it or not, I have more!

• On hot dogs
• On salads
• As a dip for crackers
• On a cheese board
• On top of deviled eggs
• On baked brie or brie bites
• On avocado toast

How to Store

I’ve never tried canning this jam, so I can’t say for sure if it would work. If you give it a go, let me know!

Instead, here’s how I store it:

To Store: Transfer the cooled jam to airtight glass jars or containers and store in the refrigerator for 2-4 weeks. Use clean utensils when scooping out the jam to avoid introducing bacteria.

To Freeze: Spoon the cooled jam into freezer-safe containers, leaving about 1/2 inch of space to allow for expansion. Add the date and freeze for up to 3 months. Thaw overnight in the fridge before using.

More Bacon Recipes You’ll Love

Maple Bacon Crack
Candied Bacon
Bacon Ranch Pasta Salad
Starbucks Egg Bites