Bourbon Maple Bacon Jam
All right! Let’s get to the point… Who doesn’t like BACON? Yeah, yeah, I know – if you’re vegan-vegetarian the answer is “no” but for the rest of us, bacon seems to make everything taste better.
Besides having it with eggs or an omelet in the morning, there are so many ways to enjoy it. I like to use some Crispy Bacon that I already cooked in the oven as a garnish for Soups or as an ingredient for my Old Fashioned Baked Beans, Salads, Side Dishes, and so on. What about some on Pizzas, inside a Burger (yummy!) or in a sauce like my Poutine with Bacon Gravy! I use the bacon fat (or duck fat, whichever I have on hand) for Roasting Potatoes in the oven or even when I make my Maple Bacon Cupcakes! It’s so versatile…
Back when I was living in Toronto, I was invited to a party at a vineyard on Niagara-on-the-Lake. I reserved my hotel room (drinking-driving not cool), and went to that party in a town car that I already booked. Everything was perfect; the menu, the pairing, the people, the entertainment, etc.
That night, I tasted an unusual condiment as a topping on goat cheese spread on a crostini. I was so blown away by it that as soon as I got back home, I tried to duplicate it. I have to admit that it took me a few takes but now it’s a regular item on my menu… my Bourbon Maple Bacon Jam!
OMG! If you’ve never had any my friends, you’re missing out on something soooo incredible! With a touch of bourbon in the background, this condiment is simply spectacular! At first, I added some port just like my vineyard hosts served at their reception but playing with different ingredients, I settled on bourbon with a hint of maple although I do make it once in a while with Marsala wine.
You might wonder when to use this Bourbon Maple Bacon Jam condiment. Well, let’s go through a quick list; in a salad dressing or sprinkled on top, enhance your sandwiches, in an omelet or scrambled eggs, added to Vanilla Ice Cream, used either as a topping or ingredient for your burgers, a sauce for a protein like myBacon Jam Wings, an appetizer with cheese or a condiment item for your charcuterie board… use your imagination, the sky’s the limit.
Now if you asked me how long it lasts in the refrigerator, I wouldn’t know what to say… perhaps a week or two maybe longer! In my house, it goes pretty fast… probably as fast as Chocolate Éclairs which usually only last 24 hours or less before they’re all gobbled up.
Do me a favor… try this flavorful Bourbon Maple Bacon Jam and you’ll understand exactly what I’m talking about. It’s amazingly tasty and definitely a great condiment recipe to enjoy anytime…
Bon Appétit!
Check out these other great recipes using bacon…
– Salade Lyonnaise ~ Lyonnaise Salad
– Smoky Bacon Creamed Corn
– Jalapeño Bacon Cheese Dip
– Creamy Bacon Potato Salad
– Club Sandwich with Chipotle Mayo
– Bacon Jam Chicken Wings
and for even more condiment recipes, click on this link… Recipe Category • Condiments
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Bourbon Maple Bacon Jam
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Ingredients
- 1 lb. bacon
- 1 tbsp. butter tips & tricks
- 1/2 tbsp. reserved bacon fat
- 2 cups yellow onions, diced
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/4 cup brown sugar, packed
- 2 tbsp. cooking sherry
- 1/2 tsp. smoked paprika
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 cup brewed coffee
- 1/4 cup good quality maple syrup tips & tricks
- 1/4 cup bourbon
Directions
- In a large cold saucepan, add bacon. Set the heat to medium and cook until the fat is rendered, about 35 minutes or more.
- Drain the bacon through a fine sieve sitting over a bowl; set aside and keep the bacon fat for other recipes.
- In the same saucepan over medium heat, add butter and ½ tbsp. reserved bacon fat. Add onions and sprinkle with salt; sauté for 10 minutes, stirring often.
- Meanwhile, chop the bacon into smaller pieces.
- Return the bacon to the saucepan and add brown sugar, cooking sherry, smoked paprika and freshly ground black pepper. Stir in brewed coffee, reduce the heat to medium-low and cook for 5 minutes.
- Add maple syrup and bourbon; cook for 20 minutes, stirring often.
- Spoon the jam into an airtight container, let it cool off before transferring to the fridge; it will keep for up to 1 month.
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