This bacon jam is a multipurpose flavor explosion! Serve it on your next burger, pizza, stirred into roasted brussels sprouts, in a grilled cheese sandwich, or alongside a cheese board as an appetizer. The options might just be endless.
- 1 pound thick-cut, high-quality bacon, cut into 1/2” pieces
- 1 large sweet onion (such as Walla Walla, Vidalia, or Texas Sweet), thinly sliced
- 1/4 cup bourbon
- 1/4 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- a pinch of cayenne pepper (or to taste)
- Cook bacon in a medium skillet over medium heat for about 10 minutes, stirring occasionally, until bacon is rendered and is just slightly crispy.
- With a slotted spoon transfer bacon from skillet to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan.
- Add onions to the skillet and cook, stirring often, for about 10 minutes, until the onions begin to caramelize.
- Add bourbon, maple syrup, vinegar, and cayenne to the onions. Allow mixture to come to a simmer, then reduce heat and continue cooking, stirring often, for an additional 10-15 minutes until the mixture has a thick jam-like consistency.
- Transfer bacon and onion mixture to a food processor; pulse until coarsely chopped.
- Serve immediately or store in an airtight container or jar in the refrigerator for up to 4 weeks.
The equipment section above contains affiliate links to products I use or recommend.
Bacon jam can be frozen for up to 6 months.
If you are interested in canning this jam, please reference this resource provided by the USDA National Institute of Food and Agriculture for information on how to properly can foods that contain meat in order to eliminate the risk of botulism.
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: bacon jam, appetizer, spread, bourbon bacon jam