Bourbon Maple Bacon Jam

August 15th, 2012

Bourbon Maple Bacon Jam

Bourbon + maple syrup + bacon = pure bliss. No need for an introduction, just do it and thank us later :) 

Home-cured bacon is recommended for this recipe :)

To reach the ultimate bacon Nirvana, a home-cured bacon is recommended for this recipe; that said, grocery store bought will also do just fine. So without further adieu....

Bourbon Maple Bacon Jam


1 1/2 lbs. bacon, cut crosswise into 1-inch pieces
2 medium onions, diced (~2 C.)
3 medium garlic cloves, minced
1/2 tsp. dry chipotle powder
1/4 tsp. cinnamon
1/4 tsp. ground allspice
1/4 tsp. smoked paprika
Pinch of freshly grated nutmeg
Pinch of ground cloves
Pinch of cayenne pepper
4 T. brown sugar
1/4 C. apple cider vinegar
1/4 C. maple syrup
1/2 C. good quality bourbon
1/2 C. strong brewed coffee
1 T. hot sauce
Kosher salt
Freshly ground black pepper


  1. In large heavy skillet cook bacon over medium-high heat until lightly browned and just starting to crisp. We suggest cooking bacon in batches so that the pan does not become crowded. Remove bacon from pan, drain grease and set aside to cool.
  2. Reduce heat to medium-low, add onion and cook until soft and translucent, onions will start to caramelize, about 20-25 minutes. Add garlic, cook until fragrant. Mix spices in bowl to ensure even distribution and add to pan; mix thoroughly and cook for another 5 minutes.
  3. Add cooked bacon back to pan with brown sugar and liquid ingredients. Mix well. Once liquid comes to a full boil, reduce heat to low and slowly cook down until liquid evaporates. This can take up to an hour; make sure to stir and scrape the browned bits from bottom of skillet with wooden spoon to keep from burning.
  4. What will be left is a deep brown and very sticky jam-like mixture. Cool for 30 minutes and adjust seasoning with salt and pepper, if needed. Transfer to food processor and pulse until you achieve desired consistency.We prefer it to be bit chunky, and highly advise against a smooth puree. Once the mixture is fully cooled, transfer to an air tight container, it should store up to a month in the refrigerator, but we highly doubt you can make it last for that long.

Serve on a burger or toasted bread or just about anything else your heart desires. You know what they say about bacon – it makes everything taste better!!

2 Responses to “Bourbon Maple Bacon Jam”

  1. Chris LaRoseNo Gravatar Says:

    Your back! ya buddy, this looks bellyfull! coffee,bourbon, and bacon?? Taking Jidori to new levels

  2. adminNo Gravatar Says:

    Thanks for the support Chris, hopefully we will find time to post. Topping a good jidori chicken with this bacon jam will be, well you know… a jam! :)

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