Bourbon Bacon Jam
A sweet-savory jam of crispy bacon, caramelized onions, bourbon, and maple syrup for spreading on burgers.
- Prep
- 10min
- Cook
- 40min
- Total
- 1 h 20min
- Serves
- 12
- Calories
- 200per serving, est.
By Time for Burgers, updated
Bourbon goes in as a deglazing liquid, not a finishing splash, so most of the alcohol cooks off and it leaves a caramel, oaky note behind. Before that, the bacon is crisped and two onions soften and brown in its fat for 15 to 20 minutes. After it, maple syrup, brown sugar and cider vinegar simmer with everything until thick and glossy.
The vinegar keeps the sweetness in check, and a pinch of cayenne adds warmth more than heat. Stop cooking when the mixture looks syrupy rather than stiff, since it sets much firmer as it cools. Spread it on a burger with sharp cheese, or spoon it over a fried egg.
Bourbon Bacon Jam
Prep 10 min, cook 40 min, total 80 min. About 200 calories per serving.
timeforburgers.com/recipes/bourbon-bacon-jam
Serves 12.
Ingredients
Instructions
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In a large skillet over medium heat, cook 1 lb chopped bacon until crispy, about 8-10 minutes.
Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add diced onions to the bacon fat and cook over medium heat for 15-20 minutes, stirring occasionally, until soft and golden brown. They darken further as the jam simmers.
Add 2 cloves minced garlic and cook for 1 minute until fragrant.
Carefully add ¼ cup bourbon to deglaze the pan, scraping up any browned bits.
Return bacon to the pan and add 3 tbsp maple syrup, 1 oz brown sugar, 2 tbsp apple cider vinegar, 1 g black pepper, and a pinch of cayenne pepper.
Simmer over low heat for 10-15 minutes, stirring occasionally, until mixture thickens to a jam-like consistency.
Let cool for about 30 minutes, then transfer to a covered jar and refrigerate. It keeps 3 to 4 days.
Tips
- Pour off all but 2 tablespoons (30 ml) of fat before the onions go in. A full pound of bacon leaves more than the jam needs, and the excess pools on top once it sets.
- Take the pan off the heat before pouring in the bourbon, since alcohol can catch a gas flame. Then return it and scrape up the browned bits.
- Cut the bacon into 1/2-inch (1 cm) pieces before cooking. For a smoother spread, pulse the finished jam a few times in a food processor.
- If the jam turns too stiff in the fridge, warm it with a spoonful of water to loosen it.
Substitutions
- Strong brewed coffee or apple juice instead of bourbon: alcohol-free; coffee adds a bitter edge, apple juice a fruity one.
- Honey instead of maple syrup: use the same amount for a slightly more floral jam.
- Smoked paprika or chipotle powder instead of cayenne: smokier, with a similar gentle heat.
Make ahead & storage
Refrigerate the jam in a covered jar once it has cooled, and don't leave it out more than 2 hours. It keeps 3 to 4 days in the fridge; freeze it in small portions for longer storage. Warm it gently before spreading.
