Bourbon bacon jam
Bourbon bacon jam is a salty-sweet spread with big bacon flavor that’s perfect for an appetizer, on burgers or with salad dressings!
Yield: 8 servings
Ingredients
- 1 pound thick-cut bacon, cut in half
- 1 large sweet onion, finely diced
- 1 large shallot, finely diced
- ½ cup maple syrup
- ¼ cup apple cider vinegar
- ¼ cup bourbon
- ¼ cup water
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
Instructions
- 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.
- Return the pan to medium heat and add onions and shallot. Sauté until tender, about 4-5 minutes.
- Add the remaining ingredients, bring to a boil then cook over medium for 10 minutes, stirring occasionally.
- 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.
- Reduce heat to medium-low and cook another 10-15 minutes, until the mixture is syrupy and thickened, stirring occasionally.
- Let cool then store in an airtight container in the refrigerator.
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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.
Nutrition
Calories: 351kcal | Carbohydrates: 19g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 56mg | Sodium: 1013mg | Fiber: 1g | Sugar: 15g
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