Ingredients
Here’s what you’ll need to create this irresistible spread:
1 pound bacon, diced
1 large onion, finely chopped
4 cloves garlic, minced
1/2 cup brown sugar
1/4 cup maple syrup
1/4 cup balsamic vinegar
1/4 cup bourbon
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
How to Make Smoky Bourbon Bacon Jam
Making this jam is easier than you might think! Follow these steps to create your own jar of deliciousness:
Cook the bacon: Start by heating a large skillet over medium heat. Add the diced bacon and cook until it becomes crispy and golden brown. Once done, remove the bacon from the skillet using a slotted spoon and set it aside. Leave about 2 tablespoons of bacon fat in the pan—this will add extra flavor to the jam.
Sauté the onions: In the same skillet, add the finely chopped onion. Cook until softened and translucent, about 5 minutes. The onions should soak up the bacon fat and start to turn a beautiful golden color.
Add garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Create the sauce: Pour in the brown sugar, maple syrup, balsamic vinegar, and bourbon. Stir well to combine, then bring the mixture to a simmer. This will create a rich, sticky sauce that forms the base of your bacon jam.
Combine everything: Return the cooked bacon to the skillet, mixing it into the sauce. Add the smoked paprika and cayenne pepper for a smoky, spicy kick. Season with salt and pepper to taste.
Simmer and thicken: Reduce the heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally. The jam will thicken and develop a deep, rich flavor as it cooks. You’ll know it’s ready when it reaches a jam-like consistency.
Cool and store: Once the jam has thickened, remove it from the heat and let it cool slightly. Transfer it to a jar or airtight container and store it in the fridge. It will keep for up to two weeks, but trust me—it won’t last that long!
Smoky Bourbon Bacon Jam Helpful Tips
Use quality bacon: The better the bacon, the better the jam. Look for thick-cut, smoked bacon for maximum flavor.
Don’t rush the simmering: Letting the jam cook slowly is key to developing its deep, complex flavor. Be patient!
Deglaze with bourbon: After cooking the onions and garlic, you can add a splash of bourbon to deglaze the pan before adding the other ingredients. This helps to lift all those flavorful bits off the bottom of the skillet.
Substitutions and Variations
No bourbon? No problem!: You can substitute whiskey or even a splash of strong brewed coffee if you prefer not to use alcohol.
Adjust the heat: Like it spicier? Increase the cayenne pepper or add a dash of hot sauce.
Try different sweeteners: Swap out the maple syrup for honey or molasses for a different twist on the flavor.
