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Bourbon Bacon Jam
Sweet, smoky, and deeply savory, this bacon jam transforms ordinary burgers and cheese boards into something spectacular. You'll slowly caramelize sweet onions in bacon drippings, then deglaze the pan with a splash of bourbon and apple cider vinegar. As it cooks down into a rich, sticky spread, the fresh thyme and crushed red pepper add just the right amount of earthy heat. Keep a jar in the fridge, and you'll find yourself spreading it on everything from grilled cheese to morning biscuits.
Equipment
- Skillet
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 exactly 2 tablespoons of the bacon drippings in the skillet to flavor the onions.
- 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. Don't rush this step, as slow cooking brings out the natural sweetness of the onions. 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.
- 4Return the cooked bacon to the skillet and continue cooking for another 15 minutes, stirring occasionally. The mixture will thicken into a rich, dark marmalade as the sugars concentrate. Let it cool slightly before transferring to a jar.
Notes
- Ingredients: Using a high-quality smoked country bacon and a robust bourbon will yield the best flavor.
- Storage: Keep the jam in an airtight jar in the fridge for up to two weeks. Warm it slightly before serving to loosen the texture.
- Serving: Spoon this over grilled burgers, spread it on toasted sourdough for a gourmet grilled cheese, or serve it alongside sharp cheddar on a charcuterie board.