Bacon Bourbon Jam

Bacon lovers, get ready to fall in love with this easy bacon bourbon jam recipe. Enjoy this savory and sweet bacon spread with brie, bread, and crackers for a mouthwatering treat!

A wooden board with a spoon, bacon jam in a jar and bourbon in a glass

What is not to love about this bourbon bacon jam? Nothing, absolutely nothing.

First of all, it has bacon in it. Everything is better with bacon. Don’t you think?

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And then add bourbon to the mixture and you are going to rush to grab a teaspoon so you can sample your concoction.

How to enjoy this jam

You can add it to a charcuterie board, in a grilled cheese sandwich, on a burger, spread on crackers, on avocado toast, and on baked brie.

Let’s talk about brie. When you spoon this jam on warmed, gooey cheese, you are in for the best taste treat of your life. I can’t get enough of this bacon jam.

And not only is it delicious, but it’s very easy to make.

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Ingredients and substitutions

  • Shallots – I love the delicate flavor of shallots but if you can’t find some in the store, you can use a medium sweet onion like vidalia instead.
  • Garlic – 1 or 2 garlic cloves.
  • Bourbon – you can use whichever you prefer, but I am partial to Knob Creek.
  • Brown sugar – I use light brown sugar but you can use dark brown if you prefer.
  • Maple syrup – only use pure because fake syrup has corn syrup in it. Maple syrup gives this jam such a subtle, delicious flavor.
  • Apple cider vinegar – I use the Bragg brand. I’ve also tried this recipe with balsamic vinegar, but I prefer ACV.
  • Bacon – I use uncured and no nitrates added. I usually use bacon from ButcherBox but I ran out of it. This is my other go-to brand.
  • Bacon grease – you will use this fat to cook the shallots and garlic.
Is bacon jam safe for canning?

According to my research, bacon bourbon jam is NOT safe for canning. You can not keep this jam at room temperature as there would be a risk of botulism.

How long does bourbon bacon jam last in the fridge?

If you store the jam in an airtight container, it will last at least 2 weeks and up to 4 weeks. But don’t worry, you’ll want to slather this on everything.

Can I freeze bacon jam?

Yes. Place it in an airtight container and you can store it up to 3 months in the freezer.

Helpful tips

  • As you probably have noticed, bacon (mostly) doesn’t come in pound packages anymore. The reason is that with inflation, the price increase would have been too drastic. So most packages either come in 10 or 12 ounces.
  • The number of slices to use to get to a pound, will depend on how thick your bacon is. For me it was 16 slices.
  • You may want to fry the bacon in batches unless you have a big enough skillet. I did it all in one batch but I removed excess bacon grease as it became crispy.
  • I use kitchen scissors to cut the raw bacon up in 1 inch pieces before I add it to the bottom of the pan.
  • When I’m frying a lot of bacon, I use a tall pan like a Dutch oven or stockpot to lessen any bacon fat splatter to the stovetop.
  • I use metal tongs to turn the bacon as it crisps and take out pieces when they are done. I place them on a large, paper toweled lined plate. Once all the bacon has crisped up, use another paper towel to blot the grease off the top.
  • You could also use a slotted spoon to scoop crisped bacon out of the pan. Make sure to let the grease drain from the bacon before placing it on the paper towel.
  • The bacon will need to be crisped up because when it is added to liquid, it will ‘wilt’ somewhat.
  • You will NOT be adding any salt to this recipe since bacon is salty enough as it is.
  • Want to add a kick to your bourbon bacon jam recipe? Add a few dashes of chili powder, chipotle powder, or cayenne powder.
  • I like my jam with large to medium sized chunks of bacon, but if you want it smaller, add the bacon to a food processor and pulse it a few times.
A wide glass jar with the bacon mixture in it on a wooden board
Photo Credit: Dishes Delish.

How to make bacon bourbon jam

Pre-step

Get a large skillet, Dutch oven, kitchen scissors, and metal tongs.

Step one

Gather the ingredients – bacon, bourbon, brown sugar, maple syrup, garlic, apple cider vinegar, and shallots

Bourbon, bacon, sugar, garlic, maple syrup, apple cider vinegar and shallots

Step two

Place the Dutch oven on the stovetop and heat on medium heat. Use the kitchen scissors and cut the bacon in 1 inch slices. Add to the heated pan. (A)

Step three

As the bacon cooks, separate each piece with the tongs. Keep turning the bacon until all the pieces have crisped up. You will have to remove spoonfuls of bacon grease as the bacon cooks to help it crisp up properly.

Remove the bacon as it finishes crisping and place it on a plate lined with paper towels.

~ Save 2 tablespoons of bacon fat and set it aside for cooking the shallots. ~

Once you have enough bacon grease, you can start sautéing the shallots as the bacon continues to crisp up.

Step four

Chop the shallots in small pieces.

Heat up a large skillet on medium high heat. When it heats up, add the reserved bacon fat. Once that heats up, add the chopped shallots. (B) Sauté for 5 minutes.

Left - raw bacon in a pan. Right - chopped shallots in oil in a pan

Step five

Add crushed garlic (C) to the shallots and sauté for another minute.

Step six

Add 1/3 cup bourbon, 1/2 cup maple syrup, 1/4 cup brown sugar, and 2 tablespoons apple cider vinegar. (D)

Shallots cooked with garlic and added bourbon, sugar, and maple syrup

Step seven

Stir while the sugar melts. Make sure to scrape the bottom of the pan to get all the browned bits. (E)

Step eight

Bring the mixture to a boil and once it does, lower to the heat to medium-low and let the mixture simmer until it thickens. (F) This takes around 10 – 15 minutes.

Sugars melted in the pan with shallots and then cooked to thicken

Step nine

Blot the cooked bacon again with some paper towels and chop the pieces into smaller chunks. Leave it at whatever size you like.

You may also like to pulse them a few times in a food processor but I’m happy with large chunks.

Step ten

Add the bacon to the pan. (G)

Step eleven

Stir together and set aside. (H)

Bacon added to the bourbon syrup and then stirred

Step twelve

Transfer the bacon onion jam to a jar. Or if your jar isn’t big enough, use two jars.

Bourbon in a glass behind the jar of bacon jam

Doesn’t that look good?

Vertical view of the jar of bacon with bourbon in the back

I need a closer look.

Close up of a jar with the bacon jam in it

I can’t wait for you to make it and eat it.

A jar filled with the jam with bourbon in the back

I hope you enjoyed this bacon bourbon jam recipe. It’s a crowd pleaser to be sure.

Other bacon recipes

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

A jar filled with bacon jam with bourbon - square

Bacon Bourbon Jam

Bacon lovers, get ready to fall in love with this easy bacon bourbon jam recipe. Enjoy this savory and sweet bacon spread with brie, bread, and crackers for a mouthwatering treat!
5 from 10 votes
Print Pin Rate
Course: Condiment
Cuisine: American
Keyword: bacon bourbon jam, bacon jam, bourbon bacon jam
Prep Time: 5 minutes
Cook Time: 21 minutes
Total Time: 26 minutes
Servings: 1.75 cups
Calories: 379kcal

Ingredients

  • 1 pound bacon (depending on the thickness – 16 slices – cut in 1 inch squares)
  • 2 tablespoons bacon grease (reserved from cooking the bacon)
  • 3 shallots (chopped in smallish pieces)
  • 1 clove garlic (or two cloves – crushed)
  • 1/2 cup maple syrup (pure)
  • 1/4 cup brown sugar (light brown)
  • 1/3 cup bourbon
  • 1/8 cup apple cider vinegar

Instructions

  • Heat a Dutch oven on medium heat, once it heats up, use a kitchen scissors to cut the bacon in 1 inch pieces.
    1 pound bacon
  • Sauté the bacon until it has all crisped up. You will be removing bacon grease from the pan as the meat cooks. Set aside 2 tablespoons worth for the shallots.
    Line a plate with paper towels and as the bacon becomes crispy, you will remove the pieces and set them on the towels. Blot all the grease off the bacon.
  • Meanwhile, after you get the 2 tablespoons of bacon grease for the shallots, heat a large skillet on medium heat. Add bacon grease and once that heats up, add the chopped shallots. Sauté for 5 minutes.
    2 tablespoons bacon grease, 3 shallots
  • Add crushed garlic and cook for another minute.
    1 clove garlic
  • Add maple syrup, brown sugar, bourbon and apple cider vinegar. Stir until the sugar has melted and scrape the bottom of the pan to remove all the browned bits.
    1/2 cup maple syrup, 1/4 cup brown sugar, 1/3 cup bourbon, 1/8 cup apple cider vinegar
  • Bring the mixture to a boil and lower the heat and simmer for 10 minutes. You want it to thicken somewhat.
  • Blot the bacon again and chop it further to the size you prefer. I like a chunky bacon bourbon jam.
  • Add the bacon to the thickened onion mixture and stir until combined.
  • Transfer to a jar and allow it to cool before tightening on the lid and storing in the refrigerator. It keeps for up to 2 – 4 weeks.
  • Enjoy
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Notes

Helpful tips
  • As you probably have noticed, bacon (mostly) doesn’t come in pound packages anymore. The reason is that with inflation, the price increase would have been too drastic. So most packages either come in 10 or 12 ounces.
  • The number of slices to use to get to a pound, will depend on how thick your bacon is. For me it was 16 slices.
  • You may want to fry the bacon in batches unless you have a big enough skillet. I did it all in one batch but I removed excess bacon grease as it became crispy.
  • I use kitchen scissors to cut the raw bacon up in 1 inch pieces before I add it to the bottom of the pan.
  • When I’m frying a lot of bacon, I use a tall pan like a Dutch oven or stockpot to lessen any bacon fat splatter to the stovetop.
  • I use metal tongs to turn the bacon as it crisps and take out pieces when they are done. I place them on a large, paper toweled lined plate. Once all the bacon has crisped up, use another paper towel to blot the grease off the top.
  • You could also use a slotted spoon to scoop crisped bacon out of the pan. Make sure to let the grease drain from the bacon before placing it on the paper towel.
  • The bacon will need to be crisped up because when it is added to liquid, it will ‘wilt’ somewhat.
  • You will NOT be adding any salt to this recipe since bacon is salty enough as it is.
  • Want to add a kick to your bourbon bacon jam recipe? Add a few dashes of chili powder, chipotle powder, or cayenne powder.
  • I like my jam with large to medium sized chunks of bacon, but if you want it smaller, add the bacon to a food processor and pulse it a few times.

Nutrition

Serving: 2tablespoons | Calories: 379kcal | Carbohydrates: 104g | Protein: 34g | Fat: 119g | Saturated Fat: 41g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 52g | Trans Fat: 0.3g | Cholesterol: 186mg | Sodium: 1764mg | Potassium: 925mg | Fiber: 1g | Sugar: 89g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 159mg | Iron: 2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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16 Comments

  1. Yummmmm! This recipe is downright delicious. It’s so good that I’m going to make it part of my Christmas gifts to my staff this year. Thanks for the awesome recipe.

    1. I love it on brie and crackers. Hubby loves it on his toast, and grilled cheese. YUM. Thanks for your comment, Ann.

  2. I did something wrong – wondering if you have an idea how to save it. Mine is so hard after cooling that I’d need a knife to cut into it. I followed recipe to the letter- perhaps left it to thicken a bit too long?

    1. I’m sorry to hear that, Charlene. And sorry it took me long to answer as I’m on vacation. And you did the recipe to the letter? I’m not sure it would thicken the way you’re describing. I know when I put it in the fridge after I make it, I have to give it a good stir but it isn’t as thick as you mentioned. I’m sorry it didn’t work for you.

    1. Thanks, Amy. I think you’re really like it. I’ve had my bacon jam last for 2 – 3 months (if not more). Hope that helps.

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