Bourbon Bacon Jam

Bourbon Bacon Jam. Those three words together are going to make you swoon. Don’t say I didn’t warn you.

This is not only an amazing burger topping, but it’s also great served on your Charcuterie Board as an appetizer!

This all starts with beef bacon. A whole pound of it cut into pieces and cooked until crispy brown. I like Thousand Hills brand because it has that tasty fat layer since it is made from brisket.

Then caramelized onions, cooked in the beef bacon drippings.

And then some goodies like bourbon and maple syrup.

Then it is finished in the food processor to make this into an amazing spread.

Give this a taste and your imagination will run wild.

Add it to a burger and it instantly turns into a gourmet treat. Also – put this in your next grilled cheese sandwich. You will DIE!

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Bourbon Bacon Jam

Constance Smith – Cosmopolitan Cornbread

Bourbon Bacon Jam. Those three words together are going to make you swoon. Don’t say I didn’t warn you.

4.50 from 2 votes

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Jelly and Jams, Sauces, Dressings and Toppings

Cuisine American

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Ingredients

  

• 1 lb beef bacon, cut into 1 inch pieces
• 1 c diced red onion
• ⅓ c bourbon
• ¼ c real maple syrup
• ¼ c brown sugar
• ½ teaspoon chili powder

Instructions

 

• To begin, cut your beef bacon into 1 inch pieces.
• Cook the bacon in a large skillet over medium heat until it is golden and slightly crispy. You can do this in two batches if you need to.
• When the bacon is cooked, lift it out with a slotted spoon to a plate lined with paper towels.
• Drain of all but about 1 tablespoon of the bacon drippings, leaving all of the brown bits in the skillet.
• Add in the diced onion and cook on low heat until the onions are gorgeously caramelized, about 10-15 minutes.
• Add in the bourbon, maple syrup, brown sugar, and chili powder. Return the bacon to the pan. Bring everything to a boil, reduce the heat, and simmer until the liquid is reduced by half. Remove from heat.
• Pour the entire contents of the skillet into your food processor and pulse it a couple times to create a spreadable consistency.
• Use any way your imagination leads you.
• Store leftovers in an air tight container in the refrigerator up to 2 weeks.

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

Unit Conversions:

Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.

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Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork