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Country Kitchen

Bacon Jam

November 22, 2016

Bacon is one of the great wonders of the world. Today, we’re going to share our legendary bacon jam recipe. Get a batch going today and you’ll have toppings for hamburgers and meatloaf, something to spread on a cracker with Brie, the best appetizer dip ever, or something to secretly eat right out of the jar. We won’t judge.


  • 1 ½ pounds sliced bacon (cut into 1-inch pieces)
  • 2 cups chopped shallots
  • 1 tablespoon chopped garlic
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground mustard
  • ½ cup bourbon
  • ¼ cup maple syrup
  • 1/3 cup sherry vinegar
  • 1/3 cup packed light-brown sugar


Spread half of your bacon on a single layer in a large skillet. Cook over medium heat. Stir frequently until browned (20-23 minutes). Transfer to paper towels to drain. Remove fat and clean pan. Repeat with remaining bacon.

Reserve browned bits and 1 tablespoon fat in the pan.

Add shallots and garlic to pan and cook over medium heat. Stir until translucent (5 minutes). Now, add chili powder, ginger, and mustard. Cook and stir (1 minute).

Increase heat to high. Add bourbon and maple syrup. Bring to boil scraping up browned bits. Add vinegar and brown sugar to skillet and return to boil. Add reserved bacon. Reduce heat to low. Simmer until liquid reduces to a thick glaze (about 10 minutes).

Transfer mixture to a food processor and pulse into a chunky jam consistency. Refrigerate in airtight container. Will keep safely for up to 4 weeks.