Bourbon Bacon Jam

It wasn’t too long ago that Bacon Jam came on my radar – I can tell you when – the week we featured it on Throwback Thursday, back in July. Well, the recipe looked marvelous, and I used it for inspiration! Thank you, Chef Julianna of Foodie on Board! (You’ve ruined me, btw!!) If you’re cooking burgers or brats on Labor Day, think about serving up this condiment! The best condiment, evah!

Bourbon Bacon Jam

Bourbon Bacon Jam

Of course, I had to do a little spinning of my own and add in just a couple of my fave things. One of those being ground Mustard Powder which is featured on my Top Secret Super Stealth Arsenal of Ingredients. So maybe they’re not so secret, but I thought the title was fun! 🙂

I cooked up my bacon pretty crispy, which made it just a little more distinct, and I just loved it. I had to try it on a lot of things. First and foremost, on hamburgers, then in a grilled cheese, then sprinkled around an Ice-berg Wedge Salad. And then I mixed some up with a little sour cream, added a touch of vinegar and used it for a chip dip!

Bourbon Bacon Jam

Bourbon Bacon Jam

You’re only limited by your imagination – and if it weren’t so absolutely sinful, I’d have it around all the time. 🙂

While there are hints on buying bacon on the cheap detailed in my Buffet Style Oven Baked Bacon, let’s talk about some of the pricier ingredients. Look for Maple Syrup at Aldi or Trader Joe’s. Bourbon goes on sale every spring, along with a lot of other alcohols and liquors. Sign up for email alerts from your favorite stores and start watching around February through March.

Bourbon Bacon Jam

Bourbon Bacon Jam

Bacon Jam

  • Servings: 1 1/2 cups
  • Difficulty: easy
  • Print
  • 1 pound bacon
  • 1/2 Vidalia onion, finely diced, about a cup
  • 3 cloves garlic, crushed and finely diced
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground mustard
  • 1/3 cup bourbon
  • 1/3 cup good maple syrup
  • 1/3 cup brown sugar
  • 2 tablespoons balsamic vinegar

Cook the bacon; my preferred method is always to bake: See Buffet Style Oven Baked Bacon. If you want your jam to have crispy bacon, cook until no visible fat remains. If you want it less crispy, cook slightly less time. (There may be more fat in the final product if the bacon is cooked less.) Transfer to paper towels to drain excess fat off. Reserve a couple of tablespoons of the bacon drippings.

In a medium-sized saucepan, add a little of the bacon fat, about a tablespoon and a half. Add onion to the pan and cook several minutes at medium, stirring often, until the onion begins to caramelize around the edges. Add garlic and cook a minute longer.

Add the chili powder, paprika and mustard and stir to combine. Add the bourbon, off heat, and the maple syrup. Turn up heat and bring to a boil, stirring and scraping pan, and continue to cook for two to three minutes. Add in the vinegar and brown sugar and balsamic & continue to cook for an additional three minutes.

Cut or tear bacon into small pieces. Add to pan, reduce heat to low and simmer for about 10 minutes until the liquid is a thick glaze and at your preferred thickness. It will thicken more upon cooling.

Store in refrigerator, in jars, tightly covered. May be heated in the microwave before serving if desired.


  • If you feel there is just too much of the bacon drippings in the jam, you can strain it out. Place into a small container and freeze or refrigerate the strained juices to harden the fat, which will float to the top. Remove the hardened bacon fat and add the syrupy liquid back to the jam.
  • This recipe is NOT tested for home canning in either a water or pressure canner. May be kept in the refrigerator for about three months or in the freezer for up to a year.

from the kitchen of


Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!

As always to view or add a link, click the blue frog, below!

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday  – this is Number 135, hosted this week by Jhuls @ thenotsocreativecook and Suzanne @ apuginthekitchen. It’s also become a ritual to link up to Saucy Saturdays! What a fun group of bloggers and I love that they feature a “new” blogger every week.


50 thoughts on “Bourbon Bacon Jam

  1. Pamela G.

    This look AMAZING and I can’t wait to try it but what happened to the end of the recipe? The recipe just ENDS….right in the middle of a sentence. So where is the rest of it? If there is just a little of the………………..then what? I spoke to a friend who is a jam expert (used to teach it at my store) to see if there is any way to can this like a berry jam but with the meat it won’t work. I need to see about canning this as the same process that is used to can meat. I know people used to do that all the time. My mom used to can chicken. If you can can chicken why can’t you can bacon? I want to do this so this could be given as a gift and that means being able to ship it. This is just too good to keep to myself. And want to know the best part, its GLUTEN FREE, without having to change one single thing. I get so dang sick and tired of always having to convert recipes and half the time they don’t work out. This is COMPLETELY without any gluten. YEA!!!

    • Hi Pam, the recipe is complete, I don’t know why I have that line “If there’s just a little…” but I’m taking out. And yes, gluten free (I am guessing you always have to check everything!) and this is amazing.

      As far as canning, you can can (ok sounds funny but you know what I mean) meat but you have to be very careful with any recipes to make sure that there is the proper consistency so it is pressure canned all the way through. The density of this particular bacon jam would probably be the issue and it would be hard to can it so that you could be certain that inside was heated all the way through to the proper temperature using the proper pressure. And you would have to can anything that isn’t a high acid item in a pressure canner instead of a water bath canner. I am sure with the right recipe bacon jam may be canned because I see it in the stores, but I will say that those jars look a lot looser than this. I did a little searching to see if I could find a proper recipe for canning on any of the reliable sites – ones from University home-ec sites, or sites like Ball (they make the canning jars) and couldn’t find one. Your county extension office (I think most counties have them, they just aren’t as well known as they used to be) might be able to point you to someone you could ask. I, personally, wouldn’t try to can a recipe unless I felt like the person giving that recipe was an expert – like an expert with experience and preferably a degree in some sort of food sciences.

      In the meantime, you could make this and it keeps in the fridge for about three months or so, and you could freeze it, right in a jar, just leave enough room at the top for expansion as it freezes. I don’t know how much it expands and the amount of space might depend on what kind of jar you would use. Try one, then you’ll have an idea.

      I hope that helps! I appreciate you stopping by! And I’ll fix that line! 🙂

  2. Pingback: Fiesta Friday #136 - Fiesta Friday

  3. Hey Mollie, so happy you got a chance to try this out! Isn’t it amazing? I love your ideas of how to use it, especially the dip!! I have to make it again and try out some of your ideas for sure! I can’t wait! 😀

  4. krisbigrigsncookies

    I’ve made bacon jam, and thought it was the most amazing thing ever. But then I read this, and you went and took it to the next level with bourbon? Genius! Love where you took this jam 🙂

    • Thanks!! I hafta say I just want it all the time, lol!! Every time I think of it, I want to make some more. Right now it’s like 10:45 and if I were home, I’d probably just get out of bed and make it. Fortunately I’m at my folks, so I don’t dare.

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