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!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
HUGE fan of your site!
How long will the jam last in the fridge? Thanks!
About 2 months!
oh I love this till I saw coffee, I have an intolerance for caffeine, can I make this without the coffee?
thanks!!
You sure can!
Quick question. Do you cut up the bacon or leave the pieces whole when rendering? Thanks!
I generally cut it up!
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?
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
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!!!
can you do the “simmering for 1-1 1/2 hours” in a crockpot?
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!
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!!
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!
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?
It’ll store in the fridge for about two weeks…maybe longer, but I haven’t gotten that far!
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!
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
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?
I just filled 2 8oz jars with one batch! looks like you’ll need this recipe x8.
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!
Hi,
Is it possible to can or preserve this? Would you need to pressure cook it? Sounds so amazing.
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 :)
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!
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!
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.
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! :)
Any bacon will work great…applewood is just my preference! :) good luck!
how long will this last in a air tight jar
About 1 month refrigerated or 3 months frozen.
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.
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!
Absolutely!
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!
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!
Yes, I would add about a teaspoon and a half of fresh tarragon!