Bourbon bacon jam

Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes
Serves 8 people     adjust servings

Bourbon bacon jam is a salty-sweet spread with big bacon flavor that’s perfect for an appetizer, on burgers or with salad dressings!


  • 1 pound thick-cut bacon cut in half
  • 1 large sweet onion finely diced
  • 1 large shallot finely diced
  • 1/2 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 1/4 cup bourbon
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper


  1. Working in batches, cook the bacon in a large pan over medium heat until crispy. Remove the bacon to paper towels to absorb the extra grease and drain all but 2 tablespoons of bacon grease from the pan.
  2. Return the pan to medium heat and add onions and shallot. Sauté until tender, about 4-5 minutes.
  3. Add the remaining ingredients, bring to a boil then cook over medium for 10 minutes, stirring occasionally.
  4. Crumble the reserved bacon (or chop it) and add to the pan. I like to reserve a couple of tablespoons of bacon pieces for serving, but that’s not necessary.
  5. Reduce heat to medium-low and cook another 10-15 minutes, until the mixture is syrupy and thickened, stirring occasionally.
  6. Let cool then store in an airtight container in the refrigerator.

Recipe Notes

If you want your bacon jam to be smoother, you can transfer the cooled mixture to a food processor and pulse it until it’s more combined. I happen to like the bigger bacon chunks in mine.

Bacon jam will keep stored in the refrigerator for up to a month.

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