Emily’s Bacon Bourbon Jam

Start with crispy bacon – a lot of bacon. Then gently simmer it with smooth bourbon along with a generous splash of dark roasted coffee, maple syrup and luscious, tangy balsamic vinegar. With layers upon layers of savory and sweet plus a pop of heat you’ve got a thick, rich and an utterly scrumptious spread.

We first shared Emily’s recipe for Bacon Jam a number of years ago but good things are always worth repeating. And this is a very good thing! If you’ve never had bacon jam it’s really more of a slightly sweet, savory condiment rather than a spread for your morning biscuits.

Most folks I know love bacon and will eat anything with bacon on it or in it. The first time Emily made this for us we were hooked and we looked for any number of ways to add a spoonful. This jam is made with loads of bacon, sautéed sweet onion and lots of garlic all simmered in bourbon, coffee, maple syrup, balsamic, vinegar and chili sauce. Toss in dark brown sugar, black pepper, cinnamon, nutmeg, and a touch of heat from cayenne pepper – your taste buds will be dancing!

It takes a bit of time to prepare but one bite will convince you it was worth it. This makes a big batch but you can cut the recipe in half or find a friend or two and share.

A few tips. Spread the bacon out allowing it to cook more quickly and evenly. Use a pan with a large surface area and also with some depth to it. A large, deep sauté pan or Dutch oven works really well. Don’t rush this step, you want the bacon crisp.

Use the best bacon you can find. This is bacon jam so you want the flavor of your bacon to shine through. And as for the bourbon, if it’s not good enough to drink it’s not good enough to add to your dish.

This is a scrumptious topping that can be added to any number of things, from hamburgers to grilled cheese or as a garnish for soup. Our favorite – as a side on a charcuterie board. Whatever the use it’s sure to be a hit. (And if you opt to put it on your morning biscuit, we won’t judge!)

Emily’s Bacon Bourbon Jam

2 pounds bacon, cut into small pieces

2 large, sweet onions, thinly sliced

½ cup dark brown sugar

¼ cup chopped garlic

½ teaspoon freshly cracked black pepper

½ teaspoon cinnamon

½ teaspoon freshly grated nutmeg

1 teaspoon cayenne pepper

1 cup good bourbon

1 cup freshly brewed coffee, preferably dark roast

½ cup aged balsamic vinegar

½ cup pure maple syrup

¾ cup chili sauce

Cook the bacon in a large sauté pan over medium heat until the bacon is brown and crisp, about 20 to 30 minutes. Using a slotted spoon, transfer the bacon to a heatproof container while you sauté the onions.

Skim off the bacon drippings and reserve. Add about 4 tablespoons of the drippings back into the pan along with the onions. (Keep the remaining bacon drippings for other uses – they’re liquid gold!) Cook the onions over medium heat until they’re translucent and softened, about 8 to 10 minutes. Add more bacon drippings only if needed.

Stir in the brown sugar along with the garlic, black pepper, cinnamon, nutmeg, and cayenne pepper, stirring to combine well. Cook for about 5 minutes to caramelize slightly.

Pour the bourbon, coffee, vinegar, maple syrup, and chili sauce into the onion mixture. Add the bacon and stir to mix well.

Reduce the heat to medium-low and continue cooking uncovered until the mixture has reduced down and is thick, about 45 minutes.

Keep the bacon jam refrigerated. Serve warm, room temperature, or chilled. Makes about 5 cups.