Bourbon Bacon Jam

Bacon Jam Part 2

Happy 4th of July, everyone! I hope that the food is going great for everyone, because I don’t know about you, but that’s MY favorite part! Today’s post is brought to you by bacon. Yes, this is the second bacon jam recipe I’ve posted, but this is definitely a superior version. It has bourbon, maple syrup, coffee, chipotle peppers… it’s amazing. Put it on bread, spread it on burgers (today’s lunch), whatever you do with it, I guarantee it’ll be a hit.

Start by cutting the bacon into 1″ pieces and cooking it in a large saucepan until it starts to crisp up and all the fat has rendered off into a liquid.

BaconJamPart2-1

Drain off all but a tablespoon of the fat, then add in the diced onions. Cook 5-7 minutes until soft, add the garlic, and cook 1 minute more.

BaconJamPart2-2

Add the vinegar to deglaze, scraping at the browned bits in the pan, then add the rest of the ingredients, bring to a boil, reduce heat to low, and simmer 1-2 hours until all liquid has cooked off. Halfway through, or at the end, use an immersion blender to puree. Don’t overblend, you still want large bacon pieces.

BaconJamPart2-3

Once all the liquid has evaporated, your jam is ready to be eaten! It can be left in the refrigerator for about a month. I hear it can also be pressure canned, but I haven’t tried that yet.

BaconJamPart2-4

Bacon Jam Part 2
Print

Bourbon Bacon Jam

recipe adapted from Closet Cooking
Course Sauce
Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 1 pint
Author Cooking Madly

Ingredients

  • 1 pound thick smoked bacon cut into 1 inch pieces
  • 1 large onion sliced
  • 5 cloves garlic chopped
  • 1/4 cup cider vinegar
  • 3/4 cup coffee brewed
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup bourbon
  • 2 chipotle chilis in adobo chopped
  • 1/2 teaspoon cumin

Instructions

  1. Start by cutting the bacon into 1" pieces and cooking it in a large saucepan until it starts to crisp up and all the fat has rendered off into a liquid.
  2. Drain off all but a tablespoon of the fat, then add in the diced onions. Cook 5-7 minutes until soft, add the garlic, and cook 1 minute more.
  3. Add the vinegar to deglaze, scraping at the browned bits in the pan, then add the rest of the ingredients, bring to a boil, reduce heat to low, and simmer 1-2 hours until all liquid has cooked off. Halfway through, or at the end, use an immersion blender to puree. Don't overblend, you still want large bacon pieces.
  4. Once all the liquid has evaporated, your jam is ready to be eaten! It can be left in the refrigerator for about a month.

 

Comments on this entry are closed.

  • Marva December 11, 2014, 11:57 am

    Where do you get chipotle chili in adobo?

    • Cooking Madly December 11, 2014, 12:01 pm

      It’s usually in the Mexican section of grocery stores, at least here in California. Just look for canned chipotle chiles, they’re almost always packed in adobo sauce.