You heard me right….BACON JAM! Lord in Heaven above, Have Mercy! I’d seen various blogs about this mythic food. I heard there was a food truck somewhere on the other side of the country that was serving this stuff up on its burgers. I was seriously fantasizing about it, but I had yet to experience it firsthand and was dying to give it a whirl. I mean, really?!! Bacon. Jam. I finally decided that it was time to take action. The Lord helps those who help themselves, so I’ve heard. So I got busy with a recipe for this ambrosia that I found on Spoon Fork Bacon. (Fabulous blog, you should check it out!) With a name like that, I knew that they would know how to make a killer Bacon Jam. As an added bonus, their recipe made a Boozy Bacon Jam. Well I was very excited now. I hadn’t even dreamed that Bourbon would be on the all-star list of ingredients for this recipe. And be warned, quite a lot of ingredients go into this blessed concoction, but nevertheless it is still quite easy to prepare. There is of course, one pound of applewood smoked bacon, and bourbon – don’t forget the bourbon. (Knob Creek Kentucky Bourbon to be exact) Then there are the onions and the coffee, the ancho chili powder, smoky paprika, pure maple syrup, Sriracha Chili sauce, shallot, spices….Good Lands! And when you get all of these items combined just so, you let them sit a simmer for 1 1/2 hours, so that all that goodness can meld together. After one whirl in the good ole food processor, I swear the clouds parted and the light did shineth down. I had created it! Bacon Jam! (insert maniacal laughter) I can tell you, I could hardly contain myself while it was bubbling away on the stove. But once it was finished and I got that first spicy, smoky, bacon-y taste I was doing a veritable bacon jig, which we really should have gotten film footage of, but I’ll just have to leave it up to your imagination. My husband started to laugh at me, but when a dollop of this magnificent creation landed square on his unsuspecting taste buds, his feet started to move on their own as well. Once you make your batch of this jam, you’ll know all the steps to the dance for sure! It’s instinctive. Involuntary. No instruction necessary. You’ll see….
What will I do with my Bourbon Bacon Jam now that I have it? Well, first of all I think I need to put it under guard, because the few folks that know it’s here are planning a heist to relieve me of my treasure. (By the way, a really big watch dog is in residence here…just saying in case you get any ideas…) So lets see, besides eating it right out of the jar…we’ve put it on our tender and tasty Cheddar Scallion Scones that I just posted about, we topped some deviled eggs with a dollop of that bacon-y goodness, we put it on burgers, we put it on egg breakfast biscuits. I tell you the possibilities are endless! Make up a batch for yourself and let your imagination run wild. You will not be disappointed!
Bourbon Bacon Jam
yield: Two 8 ounce jars
recipe from: Spoon Fork Bacon
- 1 lb applewood smoked bacon
- 1 Tablespoon unsalted butter
- 1 large onion, thinly sliced
- 3 Tablespoons light brown sugar
- 1 shallot, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 teaspoons smoked paprika
- 1 teaspoon ancho chile powder
- ½ teaspoon ground mustard
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¾ cup sweet bourbon or brandy
- 2/3 cup strong brewed coffee
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons tarragon vinegar (I didn’t have this, so just used 4 Tablespoons apple cider vinegar)
- 3 Tablespoons maple syrup
- 1 ½ Tablespoons Sriracha
- salt and pepper to taste
Fry bacon on medium-high heat for 6 to 8 minutes. Remove with slotted spoon and set aside.
Drain all but 1 tablespoon bacon fat from the pot, add butter and melt.
Add onion, brown sugar and a pinch of salt and cook for 10 to 15 minutes.
Add shallot, garlic and spices and sauté for an additional 3 to 5 minutes. Season with pepper.
Return the bacon to the pot and stir until well combined.
Pour the bourbon/brandy into the bacon mixture and cook the liquid down for about 3 to 4 minutes.
Add the remaining ingredients, reduce the heat to medium-low and simmer for 1 ½ hours, stirring occasionally.
Remove the mixture from the heat and allow to cool for 15 to 20 minutes.
Skim off any fat/grease that has formed at the top and discard.
Pour the mixture into a food processor and process until desired consistency is achieved.
Serve warm or store in an airtight container, in the refrigerator, until ready to use. Will last for up to one month (as if any of that bacon jam will be left around for 1 month. Ha!)