Bourbon Bacon Jam Recipe
Courtesy of YouTube
When you are done making this recipe, I promise you will starting using this Bourbon Bacon Jam on every thing! I recommend the following application of your new found culinary joy:
- Stir it into sour cream for a delicious dip.
- Spread this Bourbon Bacon Jam on the inside of one of the slices on your standard grilled cheese sandwich
- Bourbon Bacon Jam on crostini (pictured) with a slice of cheese
- Stir Bourbon Bacon Jam into a left over tomato or Alfredo sauce and toss with pasta for a re-vitalized leftover sauce
- Use Bourbon Bacon Jam as a condiment on your hamburgers, power punch the flavor with a Black & Blue Burger
- Stir Bourbon Bacon Jam into your mashed potatoes
- Mix Bourbon Bacon Jam into your favorite meatloaf recipe
- When scrambling eggs, add a dollop of Bourbon Bacon Jam
- Toss the Bourbon Bacon Jam when roasting potatoes
- Add it to roasted Brussels sprouts
- Spread it on baked chicken breasts (add during the last 15 minutes of cooking)
If you come up with another use, please let us know in the comments below.
Bourbon Bacon Jam
Ingredients
- 1 1/2 Pounds bacon
- 2 Cups shallots finely chopped
- 1 cup sweet onion finely chopped
- 4 Cloves garlic finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 cup bourbon
- 1/2 cup maple syrup
- 1/2 cup balsamic vinegar
- 1/2 cup brown sugar
Instructions
- Step 1
- Cook the bacon until it browns perfectly. Depending on the size of your frying pan you may need to do this in a couple of batches. Ideally, use the oven for this step.
- Step 2
- In a frying pan, use 1 - 2 tablespoons of reserved bacon fat and heat pan over medium heat. Add the shallot and onion to the pan and allow to cook until they become caramelized. Add the garlic and allow to become aromatic, this should take about a minute more time too cook.
- Step 3
- Add the chili powder and the smoked paprika, stir to allow to combine completely.
- Step 4
- Increase the heat to a high, add the bourbon (remove your pan off the heat while adding) and add the maple syrup. Allow this to come to a boil, stir and scrape the pan to clean the sides and allow the residual bacon particulate (from the fry step) to free themselves from the sides. Allow this mixture to boil for 2-3 minutes.
- Step 5
- Add the vinegar and brown sugar, continue to boil for 3 additional minutes.
- Step 6
- Use a sharp knife or kitchen sheers to cut the bacon into small pieces.
- Step 7
- Place the bacon into the jam mixture, reduce your heat to low and allow the mixture to simmer for 10 additional minutes. The mixture will continue to thicken, and start to give the appearance of a jam consistency.
- Step 8
- Turn your heat off. Remove any excess fat from the bacon jam by draining it through a fine mesh sieve or cheese cloth.
- Step 9
- For a rustic finish (a more chunky jam) just transfer the mixture into jars and store in the refrigerator. If you prefer a more smooth consistency you can place the jam mixture into your food processor and pulse it until it breaks down.
Notes
Adapted from Martha Stewart
