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A recipe for Bacon Jam. A recipe for Boozy Bacon Jam. Boozy Bacon Jam recipe, perfect on crostinis. Boozy.Bacon.Jam. Yep, that’s right….Boozy.Bacon.Jam. Don’t those words together just get you all excited?! My first experience (or non-experience) with it was last fall when I was visiting my best friend in Seattle. I had heard of this food truck that sold this magical spread called *Bacon Jam* and I knew that while on my visit it was going to be totally necessary to hunt this truck down and buy boxes upon boxes of this stuff. I was curious, excited and intrigued and couldn’t wait to get my hands on some. Sadly, when I got there we found out that the truck was indisposed for the weekend at multiple private events. Boo. Luckily there was a specialty market downtown that carried it, so we made our way to the market. When we got there we asked an employee to direct us to the bacon jam. We went to the refrigerator and started loading up…… until I noticed the expiration date on all of the jars. The jams had been expired for 3 months. Gross. Really gross. We told the store, they threw away their stock and we left super bummed. Now almost a year later, I still hadn’t tried bacon jam and I finally decided to just make my own. You can serve this warm or chilled, both are really good! Plus, this recipe might look intimidating because of the number of ingredients, but it’s really super simple! I promise. You can use it as sandwich spread, in quesadillas, stirred into soups, or my personal favorite……holding an open jar, in front on an open fridge, eating it by the spoonful (no judgments, please). Enjoy!
xx Jenny

Boozy Bacon Jam
Makes 2 cups

Ingredients:
1 lb applewood smoked bacon
1 tablespoon unsalted butter
1 large onion, thinly sliced
3 tablespoons light brown sugar
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons smoked paprika
1 teaspoon ancho chile powder
½ teaspoon ground mustard
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¾ cup sweet bourbon or brandy
2/3 cup strong brewed coffee
2 tablespoons apple cider vinegar
2 tablespoons tarragon vinegar
3 tablespoons maple syrup
1 ½ tablespoons Sriracha
salt and pepper to taste

Directions:
1. Render bacon on medium-high for 6 to 8 minutes. Remove with slotted spoon and set aside.
2. Drain all but 1 tablespoon bacon fat from the pot, add butter and melt.
3. Add onion, brown sugar and a pinch of salt and cook for 10 to15 minutes.
4. Add shallot, garlic and spices and sauté for an additional 3 to 5 minutes. Season with pepper.
5. Return the bacon to the pot and stir until well combined.
6. Pour the bourbon/brandy into the bacon mixture and cook the liquid down for about 3 to 4 minutes.
7. Add the remaining ingredients, reduce the heat to medium-low and simmer for 1 ½ hours, stirring occasionally.
8. Remove the mixture from the heat and allow to cool for 15 to 20 minutes.
9. Skim off any fat/grease that has formed at the top and discard.
10. Pour the mixture into a food processor and process until desired consistency is achieved.
11. Serve warm or store in an airtight container, in the refrigerator, until ready to use.

 /   /   /  124 Comments
  1. christelle is flabbergasting Not Specified Not Specified

    OK, ok… I think I have to try that one. Like now. You girls are the best bacon-lovers I’ve ever… read! ;)

  2. Ta Not Specified Not Specified

    That sounds beautiful!!

  3. sarah Not Specified Not Specified

    I have heard of this legendary truck, but alas haven’t been to Seattle. I’ve been meaning to make some myself. Thanks for recipe. I’m excited to try this out on everyone I know.

  4. Adrianna from A Cozy Kitchen Not Specified Not Specified

    HOT DAMN! This is crazy. I need some of this in my life, for real. The last picture is pretty pretty!

  5. Georgina Not Specified Not Specified

    drooling right now. Looks like I have a plan for some productivity on Labor Day!

  6. Bev Weidner Not Specified Not Specified

    Good heavens, I could boozy bacon jam my face all up on that!

  7. Kate Not Specified Not Specified

    these are a few of my faaaavorite things….

  8. Nicole Franzen Not Specified Not Specified

    when I heard booze and bacon, I knew you two made a lot of guys very happy :)

  9. Elyse Not Specified Not Specified

    I always want to make jam, but after all the specialty jams clogging my fridge, I know that I shouldn’t. I’m just not a jam girl. HOWEVER, i will be making this and eating on everything! I much prefer a savory jam to a sweet one! Great idea!

  10. Jackie @Auburn Meadow Farm Not Specified Not Specified

    Beautiful Blog! I was smitten with bacon jam a while ago and don’t think I did it quite right. It was still tasty but this recipe is making me feel like I need to have another go.

    Thank you!

  11. Tristan Not Specified Not Specified

    I’m the best friend from Seattle!!! Can’t wait to try the jam, ladies, I know it’s better than that mystery truck’s anyway!

    • Jenny Park Not Specified Not Specified

      Yes you are! Tristi, I’m desperately trying to get a jar up to you. Very hard to find the Styrofoam boxes :( Maybe a weekend project for You, Blair Kaya, and yea sure…even Bea :) xx

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  13. joey Not Specified Not Specified

    I have to say, YES, those words do get me excited!! This is music to this bacon-lover’s ears! You have done the world a great service by sharing your recipe :)

  14. Jenni Not Specified Not Specified

    I LIVE in Seattle and somehow have never heard of this truck. I have obviously failed as a bacon-lover. This lack of bacony goodness in my life needs to be recitified immediately…but maybe I’ll just make my own anyway! :)

    • Rachel H Not Specified Not Specified

      What truck? Where?

      Maybe I will have to make it myself, also.
      But I’d prefer a trial.

      Thanks for the great recipe. ;o)

  15. sippitysup Not Specified Not Specified

    Sweet. Savory. Sour. Luscious. This is a keeper. I am so glad I found you. GREG

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  17. liz Not Specified Not Specified

    question – what type of roast/coffee do you suggest? i will be preparing said jam, (christmas presents) and want to make this “drop to your knees awesome”

    • Jenny Park Not Specified Not Specified

      Hi Liz! I usually use a medium roast…strong enough to come through in the final product, but not strong enough to overpower the other flavors. Yay, for bacon jam x-mas gifts! I’m doing that too! :)

      • liz Not Specified Not Specified

        YES! Thank you Jenny!

        • Bethany Not Specified Not Specified

          is this recipe okay for canning???

          • Jenny Park Not Specified Not Specified

            Unfortunately I would NOT attempt canning this recipe. The thickness of the mixture may prevent it from reaching the appropriate internal temperature which is something I personally wouldn’t risk (maybe pressure canning would work, but I would look into this more if you’re considering it…I don’t know too much about the specifics of pressure canning)

            Freezing the jars is my recommendation for preserving, in this case.

          • Deb Not Specified Not Specified

            I have been looking at Bacon Jam recipes on other sites, and this one seems to be the best so far. I have also been researching regarding canning this. From everything I can find, pressure canning for 75 min at 10psi should work. I’m going to give it a try and will let you know how it turns out.

  18. Melissa Not Specified Not Specified

    How long will the Boozy Bacon Jam last?

  19. angy Not Specified Not Specified

    Do you *HAVE* to include the coffee in this recipe for it to taste good? I never drink coffee, thus I don’t have access to brewed coffee when I make food.

    • Jenny Park Not Specified Not Specified

      Hi Angy! Nope, you don’t! While the coffee does add a nice depth of flavor you can just replace the same amount of coffee for water. Hope this was helpful, good luck!

    • terry Not Specified Not Specified

      I don’t drink coffee either. So I have substituted a Merlot wine for the coffee and it is spectacular. It pairs nicely with the other ingredients and when it reduces down the natural sugars in the dish come alive! It is really good.

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  21. Emily Not Specified Not Specified

    My husband and I are also making this for Christmas gifts, and I’m curious about the tarragon vinegar. I’ve never heard of it until now; is it something you can buy at a store or do we need to make it ourselves? If so, how? Thanks!!

    • Jenny Park Not Specified Not Specified

      Hi Emily! I’m so excited you guys are making this for people! Yes, you can find tarragon vinegar at the grocery store…but it is hit or miss. You can also make your own by adding a few sprigs to some white wine vinegar and allowing it to infuse for a bit (the amount of time depends on your desired flavors). Also, you can easily swap the tarragon vinegar for white wine vinegar all together in the recipe. Enjoy! xx

  22. julia { see you in the morning } Not Specified Not Specified

    i’ve done it! ohmagah. just..thank you.

  23. Allison Not Specified Not Specified

    Do you think it’s safe to can and store in mason jars like normal jam?

    • Jenny Park Not Specified Not Specified

      Hi Allison! I’m no canning expert, but I think the bacon jam is too thick to properly can. I read somewhere that really dense “jarred” foods shouldn’t be put through the canning process because the heat may not reach the center of the jar and kill off all the bacteria.

      Again, this is just my opinion..a canning novice, but perhaps there are more thorough answers online somewhere? Wish you the best of luck!

  24. baconmarmalade Not Specified Not Specified

    Sounds pretty good! We made a special batch of boozy baconmarmalade for our family this year. They ate it with a spoon!

  25. patricia Not Specified Not Specified

    That sounds very interesting and I think I have to try this one. I don’t have any idea if there’s really a so-called “bacon jam”. I think I could prepare this alone at home. Being a bacon lover, I believe that this processed meat could not just be prepared during breakfast but considered in general as a new class of food. Lots of excellent recipes posted. Thanks!

  26. Kristi Jorgenson Not Specified Not Specified

    I was definitely intrigued by this and couldn’t resist a new way to use bacon! I had to add quite a bit more salt than I would expect to make the flavor pop, also added extra brown sugar to balance it out- maybe my ginger was too potent? Served it with chicken and my family adored it!! Thanks so much for the great recipe!

  27. Linda Not Specified Not Specified

    You had me at bacon.

  28. Lori Bryant Not Specified Not Specified

    I just have a quick question. On your response to the amount of time it can be frozen there is no number.
    Could you clear that up for me?

    Thank you,
    Lori B.

  29. Annie Bee Not Specified Not Specified

    This recipe is so yummy sounding!

    I live in Seattle and the truck/ trailer mentioned about now has a companion brick & mortar location. It might not be “kosher” to add their website here so I won’t but you can google it and find out how o get it ready made. It’s really good too and you will fall over eating it.

  30. meggan Not Specified Not Specified

    This may well be the best thing that ever happened to me.

  31. Cheryl DiCentes Not Specified Not Specified

    This is a great recipe!! Love it!! Will be making a double batch next time. I used southern comfort and white wine vinegar and followed the recipe to an exact and it is perfect!! Thank You!!

  32. Debbie Not Specified Not Specified

    Just had bacon jam for the first time at a wine bar in San Clemente! They served it with goat cheese, arugula, and crostini. We loved it so much we asked if they would give us the recipe. Turns out the purchase it from Skillet Street Food out of Seattle! Can’t wait to try your recipe, thank you!

  33. Laura Not Specified Not Specified

    I am making this recipe for the second time tomorrow. It is DELICIOUS!!! My guests rave about it. It’s a keeper!

  34. Brittany Not Specified Not Specified

    Ok, I know I’m super late to the party on this one, but I just had to say:

    I made this just as you have it pictured here (with arugula & cherry tomatoes on crostini) for a party last night, and it was DELICIOUS. I somehow had a bit left over, so I smeared it all over and under the skin of some chicken thighs and roasted them on a bed of veggies… OMG. This was some of the best chicken ever!!!

    Miracle workers, you two are.

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  38. Cate Not Specified Not Specified

    I had a bacon jam at the Goose Island Brewery in Chicago and have been dreaming about it ever since. I can’t wait to make this!!! I just picked up some applewood bacon yesterday too!!!

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  40. Guy Manningham Not Specified Not Specified

    Everything is better with bacon. I think if you sprinkle bacon bits on a strip of bacon, you go back in time. Hopefully you go back to another time when you were eating bacon!

  41. Stacy Maryland Not Specified Not Specified

    Oh, what a lucky girl I am to have found your blog in the vast forest of websites! It’ like now I know what life was missing. I cannot tell you anything that hasn’t been repeated over and over again however some things bear repeating. The site and the recipes are sublime. You have a gift. Everything about the blog is truly art. I can only hope with your creativity and asthetic talents that a cook book simply bursting at the seems with your unique and inspired recipes and positivly decedant food styling and photography is pending. I’m waiting. By the way I have never commented anywhere on the internet before.

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  43. Cherie Not Specified Not Specified

    wow!!!! I made this last weekend. Unbelievable! I was intimidated by the amount of ingredients, but forged on. I had to make just a few adjustments, due to time and lack of specific ingredients, but I stuck pretty close to the recipe as written. I didn’t have ancho chile powder, so I substituted chipotle. This WAS actually a big change, because it gave the jam a super kick, which is ok, if you can handle it. Not killer, but it’s there. I might not use as much next time. Also, I didn’t have brandy, so I used cognac. Overall, it is really delicious, and eating it right out of the jar seems perfectly natural. Thank you so much.

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  46. Vicki Not Specified Not Specified

    This is absolutely amazing! I’m thinking of ordering a pallet of bacon so I can make it for everyone I’ve ever known or even just met. Acute deprivation is never having tasted this manna from heaven!! Thanks for such a great treat. And I’m sure all my friends and relatives will thank you come Christmas!!

  47. viv Not Specified Not Specified

    This past weekend I had a “bacon celebration” party and added the bacon jam as part of the appy rounds.. served with crackers and brie…

    people LOVED it… everyone was asking for the recipe and even fb friends wanted to know it after they saw the pics.. thanks for the recipe.. it was bacon nomz!!

    I ended up making an “americano” with my espresso machine for the coffee, and used the white vinegar since i didnt find the terragon, i also only used 1 tbsp of siracha.. and it still had a bit of a kick but was a great result! :)

    YAY!

  48. Barb Not Specified Not Specified

    Yes, this can be canned but NOT with boiling water bath (BWB) as you would for fruit jams and other high-acid foods.

    This has meat in it which is a low-acid food, so you would need to use a pressure *canner* (NOT a pressure *cooker*!!) with these instructions from the National Center for Home Food Preservation: http://nchfp.uga.edu/how/can_05/strips_cubes_chunks.html

    Also, leave out the butter if you’re canning it – there is plenty of fat from cooking the bacon, and more can cause your jars not to seal properly.

    If you’re not up for pressure canning, you can freeze the jam instead.

  49. Wildhobo Not Specified Not Specified

    Assuming you are talking about Skillet in Seattle? Haven’t tried their bacon jam, but yours looks dayum good! Thanks for the lovely recipe.

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  51. Terry Not Specified Not Specified

    Sounds very yummy may have to try!

  52. Paul Not Specified Not Specified

    made this on thanksgiving, put it out as an appetizer with the baguettes, cheeses, etc.

    it was devoured. Its awesomely yummy.

    thank you!!

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  54. Winnie Not Specified Not Specified

    Oh my word that sounds yummy. Can’t wait to try this recipe! Thanks!

  55. Suzan cox Not Specified Not Specified

    Is southern comfort sweet bourbon? Will make this soon!

    • Jenny Park Not Specified Not Specified

      Oh SoCo….I’m much too familiar from my college days :) it’s actually a “whiskey-like” liquor that’s not actually whiskey…it’ll def work for this recipe, but you’ll get an ever so slightly different flavor. Hope this was helpful!

  56. Alicia N. Not Specified Not Specified

    I don’t drink, so is the bourbon or brandy necessary? Or can I substitute it for something else?

  57. Hara Taio Not Specified Not Specified

    hallo from germany!
    i love this recipe! i`ve made this and i can say: really delicious!!!!!

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  62. Nicole Incardone Not Specified Not Specified

    Can I ask what the herb/leaf is that is under the cherry tomatoes on the above picture??

    (I’m new at this, but aspiring.)

  63. SheriB Not Specified Not Specified

    Jenny,
    Thank you SO MUCH for this great recipe – I just found it and must make it but I have a question:
    By “render the bacon on med-high for 5-6 minutes” – what is the bacon supposed to look like?
    That doesn’t seem long enough to even begin to brown – do you want it semi-crisp or limp?
    Sorry for the crazy question but my house of bacon lovers are very particular about their bacon! I am hoping to make before Xmas eve for my family Xmas eve dinner and to give to friends…
    Thanks again!

    • Jenny Park Not Specified Not Specified

      Hi Sheri! I usually render my bacon in two batches, so my bacon tends to come out more crisp with a fatty edge. You can really go either way with the bacon and have great results, but I do prefer my bacon on the more crisp side for this. Good luck!

  64. julie Not Specified Not Specified

    I made this the other day and it is really BOOZY even though I probably cooked the bourbon out a little longer than the recipe calls for. I am not a fan unfortunately. I’d give it another try with no booze, perhaps.

  65. Erin Not Specified Not Specified

    What does render the bacon mean?

  66. Heather Not Specified Not Specified

    Hi Jenny!
    I love this idea–and I just found a Chirstmas present for mys sis and her boyfriend who love bacon. Thanks!
    One question: I have never heard of tarragon oil, what is it and where can I find it?

  67. nicole Not Specified Not Specified

    I’m making this today and have a question about the tarragon vinegar. Since I don’t have it and will substitute white balsamic, do you think it’s important to add a sprinkle of dried tarragon into the mix? I don’t want to lose our on any of the flava!

  68. Teresa Not Specified Not Specified

    OK – mine is cooling right now! I didn’t have brandy, as the only liquor of choice around here is whiskey. I’m hoping it turns out well with the whiskey.
    I’m realizing now, that it cooks down quite a bit…should have doubled this stuff! Can’t WAIT to give it to my man on Christmas!

  69. Jayme Not Specified Not Specified

    Hey Jenny,
    I made it today and it was deeee-lish! Question….I am giving it to a non drinker for a gift. I know she will be put off by the “boozy” taste (although I think it is marvelous). Can I just make it without the bourbon, or what’s a good substitute? I love your blog!

  70. Pat Not Specified Not Specified

    Amazing recipe, and beautiful website.

    Made this for the second time yesterday. For this batch, I used a strong dark beer instead of the bourbon (Lagunitas Cappuccino Stout, but any dark, high-alcohol beer would be good.) It’s less sweet than the bourbon version, and just as tasty.

  71. Courtney Not Specified Not Specified

    how long will this last in a air tight jar

  72. Annie Not Specified Not Specified

    Absolutely dying to try this recipe! Just one quick question: I happen to already have some uncured hickory smoked bacon in the fridge, would that be okay to use for this recipe? Or would you suggest going out and buying some applewood smoked bacon? Thanks! :)

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  74. Britt Not Specified Not Specified

    OMGOSH, I just stumbled upon your site and what do I see, BACON BOOZE. I am seriously hving a total moment and cannot wait to make this!!! Thank You. The ictures are beautiful of your food and your site and recieps look amazing. You may it look so easy and approachable. Awesome site, sending to my friends.

  75. Luciana Not Specified Not Specified

    I love your blog, guys! Your ideas and pictures are inspirational! I’m from Brazil and made this recipe for Christmas. It was a huge sucess. If you wanna check it out in Portuguese, I posted a little homage on my blog (http://gostodogosto.blogspot.com.br/2013/01/geleia-de-bacon-bebado.html). Thank you so much!

  76. nicole Not Specified Not Specified

    I made this for Christmas eve and it was amazingly tasty. Even more so the next morning on top of scrambled eggs. My only problem is that the bacon got really hard and chewy, so texturally it was kind of strange. I am imagining that this is NOT how is supposed to come out? My gut tells me that I cooked it too long or at too high a temp before the simmering for 1 1/2 hours bit. I kind of think I killed it! Any advice because I’m making it again. Double batch!

  77. Teena Not Specified Not Specified

    OMG! I think this is just delish and can’t wait to try and make it this weekend. I moved back to the Philippines and not sure if applewood smoked bacon is available and if it is it will be expensive. So I’m opting to use a homemade organic bacon that I usually purchase from a local Sunday market here. This will definitely be a good christmas giveaway this Christmas, I have lots of time to perfect this recipe :)

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  82. Lisa Not Specified Not Specified

    Hi,
    Is it possible to can or preserve this? Would you need to pressure cook it? Sounds so amazing.

  83. sanguinesque Not Specified Not Specified

    this is a wonderful recipe! i omitted the shallot, used maple whiskey, red wine vinegar and fresh tarragon instead of tarragon vinegar and also sliced the bacon into lardoons for better fat rendering and easier food processing. next time i’ll include the shallot. nice blog! i can’t wait to try more recipes!

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  85. Rene Not Specified Not Specified

    I’m making this recipe for x-mas gifts for my co-workers, 15 of them to be exact. How many batches will I have to make to give each one of them a jar? And what size jar?

  86. Kat Not Specified Not Specified

    OMG I just finished a batch of this and am canning it now with my mom for my Christmas gifts because I need to be frugal this year! It’s SO AMAZING! I love the spiciness! I want to make additional batches but maybe with apples? Can you recommend a type of apple and any changes to the recipe that me need to be made. Also, I think this is more of a chutney than a jam! <3

  87. Kimberly Not Specified Not Specified

    This is SO much better than another recipe I used. The bourbon makes this, don’t leave it out! I did leave out the Ancho chili powder since I couldn’t find it at my local store, so I used a pinch of regular chili powder instead. I can’t wait to try it tomorrow after flavors have really melded together!

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  89. Nicole Not Specified Not Specified

    Definitely going to make this to go with some cheddar scones for a ski weekend! How long do you think I could store in the fridge? A week?

    • Jenny Park Not Specified Not Specified

      It’ll store in the fridge for about two weeks…maybe longer, but I haven’t gotten that far!

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  91. Country cricket Not Specified Not Specified

    If I wanted to save this for future gifts how would I “can” it for longer shelf life……water bath or pressure can? For how long?
    Thank you!

  92. CanadianBacon Not Specified Not Specified

    This recipe is amazing and worth all the effort that goes into it. I tripled the quantities and got 2 small mason jars. Now 3 weeks and several bbq’s later, we’re all out and I’m about to make another batch. It really is delicious on just about EVERYTHING!!

  93. becky Not Specified Not Specified

    can you do the “simmering for 1-1 1/2 hours” in a crockpot?

    • Jenny Park Not Specified Not Specified

      I believe so…I would just check on the mixture every now and then, bc you may need to increase the cooking time. Good luck!

  94. Kate Not Specified Not Specified

    I’ve made it 3 times already… Always a hit! Going to make it for my boyfriend as a sweetest day present this afternoon! It’s so easy and SOOOOO GOOD!!!

  95. Erin Not Specified Not Specified

    Just made this for the hubby of one week (yep, I’m a good wifey:) ) I didn’t want to bother with coffee and had a leftover mini-Coca Cola, so used that instead – came out very well! I’d likely opt for less brown sugar if using cola again, since there is sugar in that, but it still goes well with the pork. Added more garlic, Sriracha and vinegar than called for; had only a little brandy, so not quite as boozey as the original recipe. Maybe next time will go for a Jack & Coke Bacon Jam…..hmm

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  97. erin Not Specified Not Specified

    This sounds great & I want to make it but I have a coffee allergy. I was wondering what a good substitute for the coffee would be?

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