I love bacon just about every which way you can enjoy it, but one of my favorite ways to incorporate bacon into a meal these days is with Bacon Jam.
One bite, and this smoky and sweet homemade condiment is sure to become often-used staple in your kitchen too.
Bacon Jam is essentially chopped bacon cooked up with caramelized onions, maple syrup and balsamic vinegar. I add a splash of bourbon to my recipe to add a little Southern sweetness and an added depth of flavor.
You can use any bacon you like, but I prefer a thick-cut bacon when making this recipe.
The sky’s the limit when it comes to this smoky jam. Basically, just use it like you would bacon.
Use it as a condiment for burgers or substitute it for traditional bacon in a breakfast sandwich.
Add a schmear to a grilled cheese for the best grilled cheese sandwich ever or use a spoonful for the base of a bacon dressing for a spinach salad.
It’s also an ideal condiment for a charcuterie and cheese board.
As an added bonus, homemade condiments make a brilliant edible gift. So, line up your jars and whip up this recipe – for your kitchen or a friend’s.
And one tip to remember: Let the bacon jam come to room temperature before using. The bacon fat in the jam congeals in the fridge. As the jam comes to room temperature, it becomes more spreadable.
This is Jennifer Chandler with The Weekly Dish. Bon Appetit!
Bourbon Bacon Jam
Makes 1 cup
- 1 pound thick-cut bacon, cut into 1-inch pieces
- 1 large Vidalia onion, very thinly sliced
- 2 cloves garlic, minced
- ¼ cup bourbon
- 1/3 cup maple syrup
- 4 tablespoons firmly packed light brown sugar
- 1 tablespoon balsamic vinegar
- Pinch each of kosher salt and freshly ground black pepper
Place the bacon in a large stockpot or Dutch oven over medium heat. Cook the bacon until the bacon is crispy.
With a slotted spoon, transfer the bacon to a paper towel lined plate to drain. Pour all but 2 tablespoons of fat from the pot.
Reduce the heat to medium-low. Add the onions and cook, stirring often, until soft and caramel colored, about 30 minutes. Add the garlic and cook until fragrant, about 2 minutes.
Add the bourbon and cook until the liquid has almost evaporated, about 3 to 4 minutes. Add the maple syrup, brown sugar and balsamic vinegar. Return the bacon to the pot. Stir to combine and season with salt and pepper. Bring the mixture to a simmer and cook until thick and syrupy, about 15 minutes.
Transfer the mixture to a food processor. Pulse until finely chopped, about 4 or 5 pulses.
Cover and refrigerate until ready to serve.
Tip: Be careful not to over process the jam in the food processor. You want it to be finely chopped, not pureed.
