Bourbon Bacon Jam
Prep time
Cook time
Total time
I thick, easy homemade jam made with bacon, bourbon and jalapenos. It has a slight kick of heat and goes perfect topped on burgers or steak. It also goes great on crackers too. personally spooning it, is the way to go! :)
Recipe type: Jam
Cuisine: American
Serves: 2¾ cups
  • 1½ pound sliced bacon, cut crosswise into 1-inch pieces
  • 2 cups vidalia onion, finely sliced
  • 4 small cloves garlic, chopped (about 1 tablespoon)
  • ½ jalapeno, seeded
  • 1 tsp. chili powder
  • 1 tsp. smoked paprkia
  • ½ tsp. ground mustard
  • ½ cup bourbon
  • ⅓ cup maple syrup
  • ⅓ cup rice vinegar
  • ⅓ cup light-brown sugar
  1. In a large skillet, add bacon. Cook until crispy, about 15 minutes. Add bacon to plate lined with a paper towel to cool. Drain the fat from the pan, but leave 1 tablespoon of bacon fat.
  2. In the pan that you cooked the bacon, add onions, garlic and jalapeno. Cook until transparent; about 5 minutes. Add chili powder, paprika and mustard powder, cook for 1 minute more. Add bourbon and maple syrup. Bring to a boil. Add vinegar and brown sugar and bring to a boil.
  3. Place heat on low and add bacon. Let it simmer for about 10-15 minutes, until liquid is reduced and becomes thick. Stir occasionally.
  4. To make smoother; add to a food processor and process until smooth. I like it better that way than chunky. The photos of the jam are pre-processed in the food processor.
  5. Let the jam cool, than store in an airtight container for up to 4 weeks.
  6. To use, re-heat a little bit in the microwave.
I bought the mustard powder at Target.

Recipe adapted by Martha Stewart.
Nutrition Information
Serving size: 2 tbsp. Calories: 100 Fat: 5 Carbohydrates: 8 Sugar: 6.2 Sodium: 176 Protein: 3.8 Cholesterol: 10
Recipe by PB + P Design at