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
Check out our post with downloadable print yourself labels to turn this delicious bacon jam recipe into a gift that is perfect for the holidays! Here is our post for Boozy Bacon Jam Gifts!
Here are some other recipes you might enjoy:
Boozy Bacon Jam
Servings:
INGREDIENTS
- 1 pound 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 teaspoons ancho chile powder
- ½ teaspoon ground mustard
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¾ cup sweet bourbon or brandy
- ⅔ 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
INSTRUCTIONS
- Render bacon on medium-high for 6 to 8 minutes. Remove with slotted spoon and set aside.
- Drain all but 1 tablespoon bacon fat from the pot, add butter and melt.
- Add onion, brown sugar and a pinch of salt and cook for 10 to15 minutes.
- Add shallot, garlic and spices and sauté for an additional 3 to 5 minutes. Season with pepper.
- Return the bacon to the pot and stir until well combined.
- Pour the bourbon/brandy into the bacon mixture and cook the liquid down for about 3 to 4 minutes.
- Add the remaining ingredients, reduce the heat to medium-low and simmer for 1 ½ hours, stirring occasionally.
- Remove the mixture from the heat and allow to cool for 15 to 20 minutes.
- Skim off any fat/grease that has formed at the top and discard.
- Pour the mixture into a food processor and process until desired consistency is achieved.
- Serve warm or store in an airtight container, in the refrigerator, until ready to use.
NOTES
- *Makes 2 cups
- *1 serving = 1 tablespoon
Calories: 89kcal Carbohydrates: 3g Protein: 2g Fat: 6g Saturated Fat: 2g Cholesterol: 10mg Sodium: 112mg Potassium: 50mg Fiber: 1g Sugar: 3g Vitamin A: 96IU Vitamin C: 1mg Calcium: 5mg Iron: 1mg
Did you make this recipe? We want to see!
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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.
I saw somewhere above in a reply that she said 3 months in the freezer :)
You had me at bacon.
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!
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!
Sounds pretty good! We made a special batch of boozy baconmarmalade for our family this year. They ate it with a spoon!
Do you think it’s safe to can and store in mason jars like normal jam?
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!
i’ve done it! ohmagah. just..thank you.
Haha, you’re so very welcome! So glad you like it :)
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!!
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
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.
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!
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.
How long will the Boozy Bacon Jam last?
About 3 to 4 weeks refrigerated and about 3 months in the freezer.
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”
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! :)
YES! Thank you Jenny!
is this recipe okay for canning???
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.
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.
Sweet. Savory. Sour. Luscious. This is a keeper. I am so glad I found you. GREG
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! :)
What truck? Where?
Maybe I will have to make it myself, also.
But I’d prefer a trial.
Thanks for the great recipe. ;o)
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 :)
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!
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
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!
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!
when I heard booze and bacon, I knew you two made a lot of guys very happy :)
these are a few of my faaaavorite things….
Good heavens, I could boozy bacon jam my face all up on that!
drooling right now. Looks like I have a plan for some productivity on Labor Day!
HOT DAMN! This is crazy. I need some of this in my life, for real. The last picture is pretty pretty!
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.
That sounds beautiful!!
OK, ok… I think I have to try that one. Like now. You girls are the best bacon-lovers I’ve ever… read! ;)