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Bourbon Bacon Jam
This savory and sweet jam combines crisp hickory-smoked bacon with deeply caramelized onions and a splash of bourbon. The mixture cooks down slowly into a rich, thick spread that balances salty pork with tangy apple cider vinegar and a hint of fresh thyme. It is an excellent condiment to keep on hand for upgrading burgers, building impressive cheese boards, or adding a smoky bite to a simple grilled cheese sandwich.
Ingredients
- 4 hickory-smoked bacon slices, chopped
- 5½ cups thin sweet onion strips
- ½ cup sugar
- ¼ cup apple cider vinegar
- 2 Tbsp. bourbon
- Pinch of dried crushed red pepper
- 1½ tsp. chopped fresh thyme
- ¼ tsp. salt
Instructions
- 1Cook the chopped bacon in a large skillet over medium-high heat for 6 to 8 minutes until crisp. Remove the bacon and drain it on paper towels. Leave 2 tablespoons of the bacon drippings in the skillet.
- 2Place the sliced onions into the skillet with the reserved drippings. Cook over medium heat for about 15 minutes, stirring frequently, until the onions turn a deep caramel color. Stir in the sugar until it dissolves completely.
- 3Pour in the apple cider vinegar, bourbon, crushed red pepper, fresh thyme, and salt. Cook for 5 minutes until the liquid reduces to a syrupy consistency. Return the cooked bacon to the skillet and continue cooking for another 15 minutes, stirring occasionally, until the mixture thickens into a rich marmalade.