Monday, December 8, 2014

Bourbon Bacon Jam

I feel like I don't even need to write an intro to this recipe.  Bourbon Bacon Jam.  People-it's real, and you need it in your life.

I was debating the best way to serve this when I photographed it, but the truth is, there can be no best way.  Sweet, sticky, salty jam, filled with bacon, maple, and of course the kicker, bourbon? There are just so many options.  I'm taking this jam to my work pot luck with crackers, goat cheese and cheddar cheese.  I'm saving some for myself to serve on burgers, waffles, inside a grilled cheese, or straight up with a spoon whenever I need it. 

Originally inspired by Martha Stewart's Bacon Jam recipe, this recipe is just a slightly different version using Applewood Smoked Bacon and Apple Cider Vinegar.  The flavors are just out of this world. If you can handle sharing, it would basically make the best gift ever.  Include a stylish tag and a note to keep refrigerated for up to 4 weeks.  Enjoy! 


* 1.5 lb. applewood smoked bacon, chopped in 1 inch pieces 
* 2 c. finely chopped shallots (I got this from 3 large shallots)
* 4 garlic cloves, minced
* 1 tsp. chili powder
* 1 tsp. ginger paste (from the refrigerated herb section)
* 1 tsp. dijon mustard
* 1/2 c. bourbon
* 1/4 c. maple syrup
* 1/3 c. apple cider vinegar
* 1/3 c. packed light-brown sugar

Heat a large skillet to medium heat.  Add bacon (in batches if necessary*) and cook until just brown (about 20 minutes).  Remove with a slotted spoon and set aside on a paper towel to drain.  Drain all but a light coating of bacon grease, and add shallots and garlic to the pan and sauté until translucent (5-6 minutes).  Add chili powder, ginger paste, and dijon mustard, and stir well to combine. 

Increase heat to high and add the bourbon and maple syrup.  Bring this mixture to a boil, then add the cider vinegar and brown sugar and return to a boil.  Add the bacon, reduce the heat to low, and simmer for 10 minutes or so until the mixture is syrupy.  

Transfer to a food processor and pulse until you have a slightly chunky jam.  Refrigerate and store for up to 4 weeks.  Enjoy! 

*If you need to cook in multiple batches, drain the grease off in between each new batch. 


  1. This sounds so good!! I might have to give it a try this weekend!