The First Bite That Hooked Me
The smell hit me first—smoky bacon, sweet maple, and a hint of bourbon. I spread the jam on a warm biscuit. One bite, and I was sold. The mix of salty, sweet, and tangy was magic. Ever wondered how you could turn breakfast into something unforgettable? Now I slather it on everything—burgers, grilled cheese, even ice cream. Trust me, once you try it, you’ll get it too. What’s the wildest thing you’d put bacon jam on?My First Bacon Jam Disaster
My first batch was a mess. I burned the garlic because I got distracted by my cat. The kitchen smelled like a campfire for days. But I tried again, slower this time. Cooking teaches patience—and that mistakes taste better with laughter. Now I make it weekly. Share your funniest kitchen fail in the comments!Why This Jam Works
– The bacon fat caramelizes the sugar, creating a deep, rich flavor. – Bourbon adds a warm kick without overpowering the sweetness. Which flavor combo surprises you most—maple and mustard or bourbon and bacon? Try it on a charcuterie board next. You’ll see why it’s a crowd-pleaser.A Condiment with Roots
Bacon jam started in the South, where sweet meets savory. It gained fans at hipster cafes in the 2010s. *Did you know some versions use coffee for extra depth?* Now it’s a fridge staple for creative cooks. How would you tweak this recipe—more spice, less sugar?
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Bacon | 3/4 pound | cut into inch slices then cut in half |
| Garlic cloves | 2 | minced |
| Large shallot | 1 | minced |
| Light brown sugar | 1/2 cup | |
| Sherry vinegar | 1/4 cup | |
| Water | 1/4 cup | |
| Maple syrup | 1/4 cup | |
| Bourbon | 1/4 cup | optional |
| Yellow mustard | 1 teaspoon | |
| Salt | Dash | optional |
How to Make Bourbon Bacon Jam
Step 1 Cook bacon in a skillet until almost crispy. Drain most fat, keep 1 tablespoon. Bacon should be chewy, not burnt. (Hard-learned tip: Chop bacon cold—it’s easier!)
Step 2 Sauté garlic and shallot in bacon fat until soft. Add sugar, vinegar, water, syrup, bourbon, and mustard. Simmer until slightly thick. Stir often to avoid sticking.
Step 3 Mix bacon back into the skillet. Let cool—it thickens as it sits. Taste before adding salt; bacon’s already salty. *Fun fact: Jam lasts 2 weeks in the fridge.* What’s your go-to sandwich for bacon jam? Share below!
Cook Time: 30 minutes Total Time: 40 minutes Yield: 2 cups Category: Condiment, Appetizer
3 Twists on Bacon Jam
Smoky Chipotle Add 1 minced chipotle pepper for heat. Swap bourbon with smoky mezcal. Perfect for tacos.
Apple Cider Use cider vinegar instead of sherry. Stir in 1/2 cup grated apple. Fall vibes!
Turkey Bacon & Honey Try turkey bacon and honey instead of maple. Lighter but still tasty. Which twist would you try first? Vote in the comments!
Serving Ideas & Pairings
Slather on burgers or mix into mac and cheese. Top baked Brie for a fancy snack. Pair with bourbon-spiked sweet tea or creamy vanilla milkshakes. Both balance the jam’s richness. Which would you choose tonight? Tell us below!
Storage Tips for Your Bacon Jam
Keep your bacon jam in a sealed jar in the fridge for up to 2 weeks. For longer storage, freeze it in small portions—thaw overnight before using. Reheat gently in a pan or microwave, stirring to bring back its glossy texture. *Fun fact: I once forgot a jar in the back of my fridge—still tasty after 3 weeks!* Batch-cooking? Double the recipe and freeze half for future burgers or cheese boards. Why this matters: Proper storage keeps flavors bold and safe to eat. Ever tried freezing jam? How did it work for you?Fix Common Bacon Jam Hiccups
Too thin? Simmer longer to thicken, or add a pinch of cornstarch mixed with water. Burnt bits? Scrape the pan gently and strain if needed—next time, stir more often. Not sweet enough? Drizzle extra maple syrup to taste. Why this matters: Small tweaks save time and ingredients. My neighbor once salvaged thin jam by reducing it into a glaze for ribs. What’s your biggest kitchen save? Share below!Your Bacon Jam Questions, Answered
Q: Is this gluten-free?
A: Yes, if your bacon and bourbon are gluten-free—check labels to be safe.
Q: Can I make it ahead?
A: Absolutely! Flavors deepen after a day in the fridge.
Q: What’s a bourbon swap?
A: Use apple juice or skip it—still delicious.
Q: Can I double the recipe?
A: Sure! Use a bigger pan and watch cooking times.
Q: Best use for leftovers?
A: Try it on eggs, grilled cheese, or stirred into baked beans.
Spread the Love
This jam turns simple meals into something special. I’d love to see how you use it! Tag your creations with@SpoonSway on Pinterest—your twist might inspire others. Happy cooking! —Sarah Cooper.
Bourbon Bacon Jam: Sweet, Savory, Versatile Condiment
Description
Sweet, savory, and versatile condiment perfect for pairing with cheese, burgers, or toast.
Ingredients
Instructions
- In a medium skillet, cook the cut 3/4 pound 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 minced or pressed 2 garlic cloves and minced 1 large shallot directly to the same skillet with rendered bacon fat. Soften for approximately 4-5 minutes. Stir in the 1/2 cup light brown sugar, 1/4 cup sherry vinegar, 1/4 cup water, 1/4 cup maple syrup, 1/4 cup bourbon and 1 teaspoon yellow mustard. Simmer on low heat for 10-15 minutes, stirring occasionally, 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.
Notes
- Store in an airtight container in the refrigerator for up to 2 weeks.
Bacon, Bourbon, Jam, Condiment