Best Bourbon Bacon Jam Recipes

BACON-BOURBON JAM

Steps:

• Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
• Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
• Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
• Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.

BOURBON BACON CHUTNEY (BACON JAM)

Steps:

• Heat a large skillet over medium-low heat; add bacon. Cook and stir until bacon turns golden, about 10 minutes. Reduce heat; add onions, butter, and garlic. Cook, stirring occasionally, until onions soften, about 20 minutes.
• Pour bourbon into skillet. Simmer, uncovered, until most of the liquid evaporates but bacon and onion mixture is still moist, about 15 minutes.

SLOW COOKER BACON BOURBON JAM

Steps:

• 1. Cut bacon into 2" pieces. Sauté in a large sauce pan over medium heat stirring occasionally until bacon is halfway crispy, 15-20 minutes. Don't cook until bacon is completely crispy.
• 2. Using a slotted spoon, remove bacon to paper towels leaving approximately 2 tablespoons of grease in the pan.
• 3. Add onions and garlic to pan. Cook over medium heat until onions are translucent, approximately 5-6 minutes.
• 4. Add vinegar, syrup, whisky and brown sugar to onion mixture, stirring to combine. Increase heat to medium-high. Cook and stir for approximately two minutes, scraping up the cooked on bits from the bottom of the pan as you stir.
• 5. Remove from heat. Stir in bacon and honey. Transfer mixture to a 6-8 quart slow cooker. Cook uncovered on high for 3 1/2 -4 hours until mixture is thick and syrupy. Stir occasionally.
• 6. Transfer mixture to a food processor and pulse until mixture is coarsely and evenly chopped. Let cool. Store in a tightly sealed container in the refrigerator. Consistency will thicken to a spreadable jam texture in a few hours. Keeps up to four weeks.

BOURBON BACON JAM

Steps:

• Preheat heavyweight saucepan or Dutch oven on medium heat. The pot's capacity should be around 3-quarts.
• Prep work: Cut bacon into 1-inch strips. Cut onion in half, and then cut each half into 1/4-inch slices. Dice jalapeno pepper (for less heat, remove ribs and seeds). Chop garlic cloves.
• Add bacon to pot. Fry until fat renders and bacon is lightly browned and beginning to crisp. Transfer bacon to plate lined with paper towels and let drain. Pour off all but one tablespoon of bacon fat.
• Add sliced onions and jalapeno peppers to pot. Sauté on medium heat until tender, about 5 to 10 minutes. Stir in chopped garlic and sauté until fragrant, about 10 seconds.
• To onion, jalapeno and garlic mixture, add dark brown sugar, brewed coffee, apple cider vinegar, balsamic vinegar, maple syrup, bourbon, water, black pepper and red pepper flakes. Stir well to combine and deglaze pot. Bring to a boil and cook for 2 minutes, stirring constantly. Add bacon and stir to combine. Mixture will be soupy. Reduce heat to a simmer. Continue to cook, uncovered, for 1 to 1-1/2 hours, stirring occasionally, until liquid becomes thick and syrupy.
• Remove pan from stove. Cool for about 30 minutes.
• Spoon mixture into food processor bowl. Pulse 3 times in 1-second pulses. Taste the jam. If it's too chunky, pulse 1 to 2 more times. Do not over-process. The jam should have chewy bits of bacon throughout.
• Spoon bacon jam into glass jars with tight lids. Store in refrigerator for up to 3 weeks.

BOURBON STYLE BACON JAM

Steps:

• In a large skillet over medium heat, cook the bacon pieces until they begin to crisp at the edges buy are still soft in the center. Set aside to drain. Leave one tablespoon of the drippings in the pan.
• Lower heat to med-low and add the onions and brown sugar. Cook until the onions are well caramelized (~20 min.). Add the garlic and spices and cook an additional five minutes.
• Add the liquid ingredients and the bacon back to the pan. Increase the heat to medium bringing the mixture to a boil, then reduce to low and simmer for about two hours. Check the mixture every 30 minutes. If it becomes too dry, add a few tablespoons of water. You want the final mixture to be moist and very sticky.
• Let the mixture cool slightly then put it into the bowl of a food processor and pulse about 20 times, or until it reaches your preferred consistency.
• Store in an airtight container in the refrigerator for up to a week.

ONION JAM WITH BACON AND BOURBON

Steps:

• Cook onion and bacon in little olive oil, add bourbon and brown sugar and cook till thickened.

BOURBON MAPLE BACON JAM

Steps:

• 1. In a large cold saucepan, add bacon. Set the heat to medium and cook until fat is rendered about 35 minutes or more. Drain bacon through a fine sieve sitting over a bowl; set aside and keep the bacon fat for later use.
• 2. In the same saucepan over medium heat, add butter and ½ tbsp. reserved bacon fat. Add onions and sprinkle with salt; sauté for 10 minutes, stirring often.
• 3. Meanwhile, chop bacon into smaller pieces. Return bacon to the saucepan and add brown sugar, cooking sherry, smoked paprika and freshly ground black pepper. Stir in brewed coffee, reduce heat to medium-low and cook for 5 minutes. Add maple syrup and bourbon; cook for 20 minutes, stirring often.
• 4. Spoon jam into an airtight container, let it cool before transferring to the fridge; it will keep for 1 month. Yields 1 ½ cups
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=8iBvQ0GflfE