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Smoky Bourbon Bacon Jam

A gourmet spread that combines crispy bacon with sweet and tangy flavors, elevated by a splash of bourbon. Perfect for appetizers or a savory snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 tablespoons
Course: Appetizer, Condiment
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound bacon, diced For the best flavor, opt for thick-cut bacon.
  • 1 large onion, finely chopped A sweet onion like Vidalia works well.
  • 4 cloves garlic, minced Fresh garlic is best for flavor.
  • 1/2 cup brown sugar Both light or dark brown sugar work, dark gives richer flavor.
  • 1/4 cup maple syrup Pure maple syrup is best; can be substituted with agave syrup.
  • 1/4 cup balsamic vinegar Good quality is important, avoid overly sweet varieties.
  • 1/4 cup bourbon Use a smooth bourbon like Buffalo Trace.
  • 1/2 teaspoon smoked paprika Provides the smoky flavor.
  • 1/4 teaspoon cayenne pepper Adjust to taste for a subtle kick.
  • to taste salt and pepper Basic but necessary to balance flavors.

Method
 

Cooking Process
  1. Heat a large skillet over medium heat. Add the diced bacon and let it cook until crispy, around 8-10 minutes.
  2. Use a slotted spoon to remove the bacon, leaving about 2 tablespoons of fat in the pan.
  3. Add the finely chopped onion to the skillet and cook for 5-7 minutes until softened and translucent.
  4. Stir in the minced garlic and cook for about a minute until fragrant.
  5. Pour in the brown sugar, maple syrup, balsamic vinegar, and bourbon. Stir well to combine and bring to a simmer.
  6. Add the crispy bacon back into the skillet. Stir in smoked paprika and cayenne pepper. Adjust salt and pepper to taste.
  7. Lower the heat and let the jam simmer for 30-40 minutes, stirring occasionally, until thickened.
  8. Remove from heat and allow to cool slightly before transferring to a jar or container and refrigerate.

Notes

Avoid burning the garlic by adding it after the onion has softened. If the jam is too thin, let it simmer longer. Store in an airtight container for up to a month.