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
Ingredients
- 1 lb beef bacon, cut into 1 inch pieces
- 1 c diced red onion
- 1/3 c bourbon
- 1/4 c real maple syrup
- 1/4 c brown sugar
- 1/2 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.
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
Question on the processing with Bourbon bacon jam. Would it be ok to can this using a canning pressure cooker? If ok for how long should I pressure it.
Love all your site talks
I have never canned this and would not recommend it. If you want to save some for later, I would freeze it. To be considered safe for canning, this would have to be fully tested.
This was so good and easy to make! I infused it into some cornbread=amazing😋
YUM!!! Great combination!
Oh wow. Caramelized onions in bacon drippings – I’d be tempted to stop there!
I’ve had bacon jam a couple of times before, but didn’t realize how easy it is to make at home! What a delicious treat!
I have a bacon jam recipe I love but what I really like about yours is the addition of bourbon and processing it in the food processor.