Bourbon Maple Bacon Jam

Bourbon maple bacon jam is sweet, smoky and savory all at once: thick cut bacon and slow cooked onions simmered with brown sugar, maple syrup, coffee and a splash of bourbon until the whole pot turns dark, sticky and spreadable. Spoon it onto a burger, a grilled cheese or a cracker with sharp cheddar. One batch makes about 2 half pints.

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More bacon jams

• Black Pepper Bacon Onion Jam
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• All our jams and jellies

Ingredients

• 1 1/2 lb thick cut bacon, cut into 1 inch pieces
• 2 large yellow onions, diced
• 3 cloves garlic, minced
• 1/2 cup packed brown sugar
• 1/4 cup pure maple syrup
• 1/3 cup apple cider vinegar
• 1/2 cup strong brewed coffee
• 1/4 cup bourbon
• 1/4 tsp red pepper flakes

Thick cut bacon matters here. Thin slices shrink to brittle bits during the long simmer, while thick pieces stay meaty and chewy in the finished jam. Pure maple syrup is what the recipe calls for, and its flavor is what you taste next to the bourbon.

Why the coffee and vinegar go in

Brown sugar and maple alone would make the jam taste like candy. The strong coffee adds a bitter, roasted depth that keeps the sweetness in check, and the apple cider vinegar brings the bright tang that makes you want another bite. Together they turn it from a dessert topping into something that works on savory food.

Render the bacon slowly

Give the bacon the full 15 to 18 minutes over medium heat. Rushing it on high heat burns the outside before the fat has rendered, and the leftover fat makes the jam greasy. Lift the bacon out once it is browned and keep only 2 tablespoons of the fat for the onions.

Let the onions take their time

The onions need about 15 minutes over medium low heat to turn soft and golden. That slow cooking builds a natural sweetness that the jam depends on. If they start browning too fast at the edges, lower the heat.

How to make it

• Cook the bacon in a large heavy pot over medium heat for 15 to 18 minutes, until browned and the fat has rendered. Lift out the bacon and pour off all but 2 tbsp of the fat.
• Add the onions and cook over medium low heat for 15 minutes, until soft and golden. Stir in the garlic for 1 minute.
• Add the brown sugar, maple, vinegar, coffee, bourbon, pepper flakes and the bacon. Bring to a simmer and cook gently, uncovered, for 45 minutes to 1 hour, stirring now and then, until thick and syrupy.
• Cool 10 minutes, then pulse a few times in a food processor for a spreadable but chunky texture.
• Spoon into clean jars and refrigerate up to 2 weeks, or freeze up to 3 months.

It is ready to come off the heat when a spoon dragged across the bottom of the pot leaves a clear trail for a second before the jam closes in again. It thickens more as it cools, so stop while it still looks a little loose.

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If you like this one, try our Chipotle Brown Sugar Bacon Jam too.

A jam for the fridge, not the pantry

Bacon jam looks like the fruit jams you put up in a water bath canner, but it is a different thing. It contains meat and fat, and it is not safe for water bath canning or for storing in the pantry. Keep it in the fridge for up to 2 weeks, or freeze it in small jars for up to 3 months and thaw one at a time in the fridge.

The bacon fat firms up when it is cold, so the jam looks stiff straight from the fridge. Warm it for 20 seconds in the microwave and it turns soft and spreadable again.

Ways to use it

Spread it on a burger bun before the patty goes on, or tuck a spoonful into a grilled cheese with sharp cheddar. On a party board, put a jar next to crackers and a block of sharp cheddar and let people help themselves.

If you like making savory jars, our balsamic caramelized onion jam is built on the same slow cooked onions, and the pineapple jalapeno jelly and pineapple habanero jelly bring sweet heat to a cheese board. For a fruit jar to give away, there is our spiced Christmas jam .

Questions about bourbon maple bacon jam

Does the alcohol cook off?

Most of it does during the long uncovered simmer, but a small amount can remain. Leave the bourbon out if you are serving children or anyone avoiding alcohol.

Can I make it smooth?

You can pulse it longer in the food processor for a finer spread. A few short pulses keep the chunky texture with visible bacon pieces.

Why is my bacon jam greasy?

Too much fat was left in the pot. Pour off all but 2 tablespoons after cooking the bacon, and blot the cooked bacon on paper towels before it goes back in.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us