Bourbon Bacon Jam Recipe

Who said that jam had to be sweet and not savory? No on one. Bourbon Bacon Jam is a revolutionary addition to any kitchen. 

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I love jam. Jam makes everything just a little bit better. The same adage applies to bacon so why not combine the two? It might take some getting used to, but once you take that first bite, there’s no going back.

Bourbon Bacon Jam is a jar of goodness every household should have around. Easy to cook, easy to eat, and easy to freeze for those days when a craving hits.

What is Bacon Jam?

Bacon jam is sweet, smokey and salty condiment made with bacon, brown sugar, sometimes syrup and sometimes onions and other savory and sweet elements. Some call it a relish while others call it a jam.

Most bacon jam recipes require you to cook on the stove top and then transfer to a slow cooker or a food processor. I think both of these create extra, unnecessary steps.

In my opinion, Bourbon Bacon Jam should be rustic. It should be packed with large pieces of bacon so you can not only see what you are eating but so you can get that fantastic bacon texture as well. 

If a recipe calls for something smoother, I may give it a little blend with an immersion blender or finely chop. In this instance, I want my Bourbon Bacon Jam to be hearty and toothsome

I prefer the stovetop from start to finish as well because the liquids evaporate better. This leaves you with more of a syrup consistency which is what I want in my jams. 

You can even just top it on cream cheese and use it as a spread or combine it into other more complex recipes. Any way you put it, it is pure deliciousness!

overhead shot of spoon full of bacon jam

Why You’ll Love This Bourbon Bacon Jam

A savory jam with a touch of sweet perfect for bacon lovers- what’s not to love!

  • Super versatile – This maple bourbon bacon jam is perfect for adding to your favorite burgers, putting on a grilled cheese sandwich or any variety of ways you can come up with.
  • Easy to make – This savory spread is ready in under an hour, and the ingredient list is fairly short and sweet.
  • Sophisticated flavor – Despite being easy to make, this porky bacon jam adds a layer of flavor to absolutely anything you slather it on.

Ingredients

While this is a complex jam in terms of flavor, the ingredients are really very simple.

  • Bacon – Because this is a bacon forward dish, cheese a good quality, center-cut bacon. Picking an applewood smoked versus peppered or even jalapeno flavor, will also impact the overall flavor profile.
  • Shallot – this provides a gentle onion flavor. Swaps include a vidalia onion or just a plain red or white.
  • Garlic – garlic is optional, but helps to supplement the other flavors and isn’t meant to be strong.
  • Light brown sugar – Or dark brown sugar works too, but since you are adding syrup too, you don’t really need more molasses.
  • Sherry vinegar – Rich and just a little sweet, this aged vinegar offers complex flavor that balances sweet and salty elements. Substitutions can include champagne vinegar (although milder), red wine vinegar or white wine vinegar. I’ve seen some use apple cider vinegar as well.
  • Water – Water helps the mixture thin out so it doesn’t burn while the sugars caramelize, develop flavor and cook down.
  • Maple syrup – Use real, grade A maple syrup, not imitation or watery syrup. Molasses can be swapped too.
  • Bourbon – A splash of good bourbon is another lovely flavor, but it optional. The alcohol will cook off, so no worries about alcohol intake.
  • Yellow mustard – Many recipes use fancy mustards, but good ole, plain yellow works for me. A smooth and creamy Dijon mustard would be my only other choices.
  • Dash of salt – This is optional and only if needed. Bacon usually carries enough salt to season.
overhead shot of bourbon bacon jam ingredients

How to Make Bacon Jam

With crispy bacon bits and tons of natural flavor, you’ll love how easy it is to make this bourbon bacon jam.

  1. Cook bacon. In a medium skillet, cook the bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes.
  2. Drain bacon. Remove the bacon to a paper towel-lined plate to drain off fat, reserving about 1 tablespoon of the fat in the pan. Discard the rest and reduce to low heat.
  3. Add remaining ingredients. Add the garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Stir in the brown sugar, vinegar, water, syrup, bourbon and mustard. Simmer on low heat for 10-15 minutes, stirring occasionally, or until it starts to thicken and liquids are reduced by about 25%. It will not fully thicken until it starts to cool off-heat.
  4. Return bacon to pan. Return the cooked bacon to the pan. Remove from the heat and stir well.

Variations

Customizing your bacon jam recipe can be so much fun! Suggestions for swapping out the vinegars and mustard are above, but also consider these fun ideas:

  • Jalapenos– Add 1-2 tablespoons of diced jalapeno or another type of pepper.
  • Nix Nightshades. Feel free to leave out the onions and garlic for a purely sweet and salty jam.
  • Smoky. Add smokiness by smoking the jam when finished or giving it 1/2 teaspoon of Liquid Smoke.
  • Molasses. Use molasses instead of maple syrup for a slightly sweet and bitter taste.
overhead shot of jar with spoon of bacon jam

How to Use Bourbon Bacon Jam

The sky is the limit and nothing is off limits for bacon jam. Here are my favorite ways to use it.

Storage and Freezing

Storage: Bacon bourbon jam is loaded with items that preserve fairly well naturally. Kept in the refrigerator, it should last up to 2 weeks in an airtight container. Let it sit at room temperature to soften.

Freezing: You can freeze bacon jam in an airtight container or plastic storage bag. Remove as much air as possible for freeze for up to 6 months. Thaw at room temperature or in the refrigerator.

Bacon Jam Recipe FAQs

What is bacon jam used for?

Anything you can slather, can use bacon jam! Sandwiches, avocado toast, grilled cheese, sweet cookies and more!

What is the difference between a jam and marmalade?

Jams are made from combining fruit and sometimes raisins, nuts, and coconut. Marmalades are usually made of citrus fruits and contain pieces of the peel suspended  transparent jelly. Technically there is no such thing as a bacon jam or bacon marmalade, but jam seems to fit it better. 

Is bacon jam keto friendly?

I am not a keto expert, but I would say no. Although bacon is considered to be keto-friendly, bacon jam is made with brown sugar, which is not keto approved. 

Can you jar or can bacon jam?

I hear from canning experts that it is possible to can bacon jam and from others that it isn’t, however I’ve never canned anything in my life and I don’t want to give you bad advice. I would advise against it and just freeze your bacon jam. 

My bacon jam is too thin, how do I thicken it?

Generally speaking, just keep simmering it on low and it will thicken. It is also smart to take it off the heat before it is the right consistency. As it cools, it will thicken even more and you run the risk of it getting too sticky. 

collage of bourbon bacon jam for pinterest

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angled shot of bacon jam on spoon with text overlay for pinterest
angled shot of bowl of bacon jam with spoon in it on board with crackers

Bacon Bourbon Jam

4.37 from 173 votes
My Bourbon Bacon Jam Recipe will change the way you see jam. This jam is sweet and savory and also happens to be the most versatile condiment around. 
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 cups

Ingredients

Instructions

  • In a medium skillet, cook the bacon, stirring occasionally, until done and on the verge of crispy, approximately 10 minutes. Remove the bacon to a paper towel-lined plate to drain off fat, reserving about 1 tablespoon of the fat in the pan. Discard the rest and reduce to low heat.
  • Add the garlic and shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Stir in the brown sugar, vinegar, water, syrup, bourbon and mustard. Simmer on low heat for 10-15 minutes, stirring occasionally, ir until it starts to thicken and liquids are reduced by about 25%. It will not fully thicken until it starts to cool off-heat.
  • Return the cooked bacon to the pan. Remove from the heat and stir well.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

Bacon jam can be kept in an airtight container for up to 4 weeks, however, allow to come up to room temperature or heat for a few seconds in the microwave before serving or attempting to spread.
 
For a smoother jam, pulse the mixture in a food processor until desired consistency. 

Nutrition

Calories: 2265 kcal, Carbohydrates: 180 g, Protein: 44 g, Fat: 135 g, Saturated Fat: 45 g, Cholesterol: 224 mg, Sodium: 2364 mg, Potassium: 1172 mg, Sugar: 164 g, Vitamin A: 125 IU, Vitamin C: 3.9 mg, Calcium: 207 mg, Iron: 2.8 mg
Author: Chef Jessica Anne
Calories: 2265
Course: Condiment
Cuisine: American
Keyword: bacon jam recipe, bourbon bacon jam
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.37 from 173 votes (148 ratings without comment)

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Recipe Rating




Questions and Reviews

  1. 5 stars
    Just made your bourbon bacon jam…yum! I used a small piece of vadalia onion and balsamic vinegar instead of shallot and sherry vinegar, as that’s what I had on hand. Worked great, I plan to serve it on a baked double cream Brie at our friends house today. Can hardly wait!

  2. 5 stars
    One of the best things I have ever made. I have to make a big batch!! Great with cheese and crackers or bread, on a grilled cheese. Made for father’s day to put with our burger bar… Best burger I have ever had!!

    1. Great! Thanks, Cheryl! I just made a batch the other day, actually. We love this stuff at our house.

  3. 5 stars
    Just made this and it’s all I can do to stay out of it till tomorrow (for Christmas Eve day appetizers). However, the yield was small and I think next time I’ll triple the recipe at least. I did kick it up a notch with a nice pinch of cayenne pepper. So tasty!!

    1. Hi Claire, so sorry to hear that. It sounds like maybe you cooked it a little too long or too high. It is tricky because when you take it off the heat it should actually seem a little too watery, if you wait until it is the “right” consistency, it will be too hard when it cools.

      Now if it is too caramelized and you just took it out of the fridge, you are fine. It does harden in the fridge. Just heat it in the microwave for a few moments and it will correct itself. You can even leave it out at room temp or an hour or so, if you have the time.

  4. I have been reading alot of bourbon bacon is. Recipes I’m obsessed with the idea. I’m planning to make a huge batch when I finish my habanero peach jam and strawberry Habanero jam make extravaganza this week. However I’m finding nothing about canning this for shelf life and able to ship to my dad and friends, I’m guessing it’s to perishable?? I need to eat it on everything!!

    1. I’ll be honest with you… I don’t know much about canning either. Generally when I make my Bourbon Bacon Jam, it is GONE in a day. I would assume, however, that like most canned goods, if you were to can it, it would be good for at least 6 months. Bacon has a good amount of salt, a natural preservative.

      1. I canned my bacon jam. It worked like a charm. I just made sure that everything was super hot. Bacon jam was boiling, jars and screw lids were in the oven at 200 degrees until I used them and the snap lids stayed in boiling water until use. All the lids “popped” and sealed. Gave to all my sons for Christmas and another 10 jars to store in the root cellar.

        1. Thank you! I was sad I couldn’t can it and send to friends and family! I am a huge canner. I will now make it and can it.

    2. I have read on other recipes that it must be canned in a pressure cooker instead of a water bath because it contains meat. I have no experience with that, but am pleased to see this recipe freezes successfully