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  • Writer's pictureHeather

Boozy Bacon Jam

Hungry for more? This recipes was featured in a podcast episode!



 

bacon jam in a bowl

This is a call to all you meat lovers out there! Bacon Jam is like a fun little meet cute of crispy bacon and caramelized onions. Add a dash (ok, more than a dash) of bourbon and it's a full-on crush.


Prep Time: n/a

Cook time: 1 hr

Yield: 1 cup



Ingredients

  • 1 pound thick-cut bacon, cut into 1-inch pieces

  • 1 large sweet onion, sliced

  • 1/4 cup plus 1 tbsp bourbon

  • 1/4 cup maple syrup

  • 1 tbsp balsamic or sherry vinegar

  • 1/4 tsp freshly ground black pepper

Directions

  1. Brown the bacon in a Dutch oven or heavy-bottomed saucepan over medium heat, stirring frequently, until the fat is rendered. You want browned but not too crisp. Transfer cooked bacon with a slotted spoon to a double layer of paper towels. Drain all but 2 tbsp of the bacon fat from the pan.

  2. Add the onions to the Dutch oven and lower the heat to medium-low. Cook, stirring occasionally, until the onions are very soft, browned, and significantly reduced in volume, 30 to 40 min.

  3. Add the bourbon to deglaze the pan. Increase the heat to medium, and add the maple syrup, vinegar, and pepper. Add your bacon back into the pan. Bring to a simmer and cook until thick and syrupy, 3 to 5 min.

  4. Transfer the mixture to the bowl of a food processor fitted with the blade attachment. Pulse a few times to get a spreadable, but chunky, consistency. If not serving immediately, let the jam cool and then refrigerate (up to 1 month) in an air tight container.

  5. Warm it up slightly and give it a stir before serving.

Zhuzh it up!

  • The amount of bourbon is a personal preference. You will taste it - that's why we call it Boozy Bacon Jam - so if you want a more subtle bourbon flavour, use a little less.

  • This jam is fantastic on a fried chicken sandwich (get that recipe here), a beef burger, a pulled pork sandwich... the list goes on. It's a damn good condiment!


This amazing recipe was written by Meghan Splawn. Find it on thekitchn.com

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