Maple Bourbon Bacon Jam
A deeply savory-sweet spreadable condiment made by slow-cooking bacon with caramelized onions, bourbon, maple syrup, and brown sugar until thick and jammy.
Ingredients
- 12 oz thick-cut bacon, cut into 1-in pieces
- 2 medium yellow onions, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup bourbon whiskey
- 1/4 cup pure maple syrup
- 2 tbsp dark brown sugar
- 2 tbsp apple cider vinegar
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Cook 12 oz cut into 1-in pieces thick-cut bacon in a large heavy skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is lightly browned but not yet crispy, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, reserving about 2 tablespoons of the drippings in the pan.
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2
Add 2 medium thinly sliced yellow onions to the drippings in the skillet. Cook over medium-low heat, stirring often, until deeply caramelized and golden, about 25 minutes.
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3
Add 2 minced garlic cloves and cook for 1 minute until fragrant.
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4
Carefully pour in 1/4 cup bourbon whiskey and stir, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
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5
Return the cooked thick-cut bacon to the pan. Add 1/4 cup pure maple syrup, 2 tbsp dark brown sugar, 2 tbsp apple cider vinegar, and 1/4 tsp freshly ground black pepper. Stir to combine.
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6
Simmer over low heat, stirring occasionally, until the mixture thickens to a jam-like consistency, about 15-20 minutes.
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7
Remove from heat and let cool for 5 minutes. Pulse briefly in a food processor for a finer texture, or leave as-is for a chunkier jam. Transfer to a jar and refrigerate for up to 3 weeks.