Bourbon Bacon Jam

Bourbon bacon jam is the most delicious relish, full of complex layers of intense savoury flavour. Perfect for canapés, burgers and so much more.

Bourbon bacon jam

Bacon jam has quickly become one of my favourite recipes and this bourbon bacon jam is the best yet. This intensely flavoured relish goes with just about anything and gives every savoury snack or dish a real lift.

See also

• Bacon jam – the original recipe, plain, simple and delicious
• For a sweeter relish, try my delicious bacon and onion jam
• Enjoy the fabulous taste of bacon and cranberry jam with a festive roast

Bacon jam works because it has all the flavours working together – salt, sweet, acid, bitter, umami – resulting in a mix that you just don’t want to stop eating.

There’s a complexity and depth to these recipes that I love, reminding me a little of the classic Patum Peperium anchovy butter. The Bourbon in this version just takes it a step further, with a touch of smokiness and woodiness from the whiskey.

The ‘jam’ will reduce down into a few concentrated little pots (about 300 ml in total), which produces a really intense relish.

The alcohol will mostly burn off in the cooking process. While you don’t need to worry about that aspect of it, however, I think this is one to save for the grown ups. The complex flavours, with a touch of smoke and bitterness won’t appeal to children but are compelling for the rest of us.

You can do almost anything with your Bourbon bacon jam. Serve it with cheese and crackers, on sandwiches and burgers, alongside a fancy steak… We just love it.

What is Bourbon?

Bourbon whiskey is American whiskey made from a maize mash rather than the barley or rye traditional elsewhere. Kentucky is the centre of Bourbon whiskey production but it is not restricted to the state.

Bourbon is sweeter than most Scotch and Irish whiskey, and there is no minimum requirement for the age of the spirit.

This touch of sweetness makes it rather good for cooking and it suits this bacon jam very well, but you could use another whisky or whiskey instead if you prefer.

Whatever you choose, make sure that it is palatable and not too harsh, but nothing too overpowering or fancy, as this will be wasted.

Why make Bourbon bacon jam

• Intense burst of flavour to lift a meal in moments

• Works with so many dishes

• An extra touch of complexity

Bourbon bacon jam ingredients

• Bacon – Good dry-cured back bacon, and smoked for preference

• Bourbon – or another whisk(e)y. It needs to be palatable but nothing too fancy that will either be wasted or add too much of a peat flavour.

• Onion – everyday yellow onions or shallots, though larger onions are so much easier to chop. If you are feeling lazy you can buy frozen ready chopped onions or use leftovers that you have kept in the freezer.

• Garlic – a couple of fat cloves

• Coffee – Ideally you want espresso or a strong, good-quality instant coffee. I don’t drink instant but I find modern microground instant coffees work well for cooking.

• Sugar – soft brown sugar, either light or dark to taste

• Balsamic vinegar – you want a fairly thick and sticky vinegar but nothing too expensive. Avoid anything too thin, as the cheapest versions often are.

How to make Bourbon bacon jam – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this Bourbon bacon jam recipe perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

Step One – First, put some clean, dry jars in the oven to warm. Then cut the bacon into 1 cm pieces and fry in a little olive oil over a low heat until golden and cooked through.

Stir from time to time as you cook. It takes longer than you may think, so allow about 15 minutes.

If you use a good bacon, there shouldn’t be any water coming off it. If the bacon isn’t quite so good, or if it has been frozen, however, it can let out fluid. Pour this off, because you want to fry the bacon rather than steam it.

Fuss Free Tip

Use sharp kitchen scissors to cut the bacon, dropping it directly into the pan as you go, so you can start cooking while you cut.

While the bacon cooks, peel and chop the onions into similar sized pieces to the bacon. Peel and finely chop the garlic.

Once cooked, remove the bacon from the pan and set aside. Drain off most of the fat from the pan, leaving a little to cook the onions.

Step Two – Put the onions in the pan and fry gently. This will take at least ten minutes. Continue until the onion is golden and fragrant.

Step Three – Return the bacon to the pan along with the rest of the ingredients. Stir well.

Step Four – Gently simmer over a low heat, stirring constantly until the sugar, vinegar, Bourbon and coffee have formed a syrup (about the consistency of maple syrup). Remember that it will thicken as it cools, so don’t reduce it down too far.

This stage takes a little longer than some bacon jam recipes, because of the extra liquid from the whiskey.

When you can draw a spatula across the base of the pan without the liquid filling the gap, the relish is ready.

Step Five – Transfer your Bourbon bacon jam to small, sterilized jars, and seal. I like to use a jam funnel to do this, as it helps to avoid waste and mess.

The recipe makes around 300 ml or around one and a half cups, so choose your jars accordingly, and store them in the fridge or freezer once cool.

Serving suggestions

Bacon jam is wonderfully flexible and goes with so many dishes. Bring it up to room temperature to serve, so the syrup can loosen and any remain fat melt.

Try it on goat’s cheese croutons or bruschetta as a starter or use it to dress a baked camembert.

Use it as a burger relish.

Use it to garnish a savoury pie or tart.

Serve it with steak or roast turkey.

Fill a baked potato with sour cream and chives, and top with bacon jam.

Variations

• Add your favourite herbs or spices. Try a little thyme or paprika.

• Add an extra onion or two to make this go a bit further

• Use unsmoked bacon if you prefer.

• If you love a strong smoky flavour, you could use a little smoked paprika or smoked salt along with the smoky bacon – but be cautious and don’t overdo it!

• Vary the whiskey.

Storage

Fridge – Keep your Bourbon bacon jam in a jar with a lid in the fridge for up to three weeks. Take what you need out before serving, as it is so much better at room temperature.

Remember that this is not a jam in the conventional sense and not suitable for long-term storage in a cupboard.

Freezer – Bourbon bacon jam can be frozen and will keep for three months in the freezer. It does not freeze solid, which means it can be scooped out of the jar into a serving dish without the need for defrosting.

Make sure the lid is on tight and that the jar is upright to avoid any leaks.

Hints and tips

• Use good bacon. This Bourbon bacon jam is a treat and you want to make the most of it.

• Do not be afraid to add a little oil at the start. You will drain off the excess fat once the bacon is cooked.

• Fry both the bacon and onion for gently over a medium heat and take your time. Don’t rush.

• Serve at room temperature. Spoon the relish that you need into a small serving jar and allow it to warm up before eating.

FAQs

More related recipes

• Easy Sticky Onion Marmalade – another moreish sweet-and-savoury topping or addition to all sorts of dishes.

• Roasted Sweet Pepper and Tomato Chutney – a lovely, light, piquant relish

• Preserved Lemons – Southern Mediterranean magic for all sorts of dishes

• Baked Camembert – top it with your bacon jam!

• Find more bacon jam recipes.