Bourbon Bacon Jam
You know that feeling when you stumble upon something so delicious you just have to share it with everyone you know? That’s what happened when I first made bourbon bacon jam. Picture this: a lazy Sunday afternoon, nothing but time and bacon on my hands. I remembered this jam from a friend’s party and thought, why not give it a whirl? Little did I know I’d end up with a new family favorite—seriously, we’re talking about a jam that makes toast, burgers, or even a spoon, taste like it came straight out of a gourmet cookbook. Plus, it’s got bourbon in it, so you know it’s fun!
Why You’ll Love This
I make this whenever I need to bribe my kids into doing chores (don’t judge me, it works!). My family goes crazy for this jam because it’s the perfect mix of smoky, sweet, and savory. Plus, a little bit of bourbon? That just adds a touch of sophistication, doesn’t it? I used to think making jam was a Herculean task, but honestly, this one’s a breeze. Just don’t try to rush it or you’ll end up with caramelized onions sticking to everything!
What You’ll Need
- 1 pound of bacon (I sometimes use turkey bacon when I’m feeling a tad health-conscious—don’t tell the bacon purists)
- 2 large onions, diced (yellow or white, whichever’s lounging around in your pantry)
- 3 cloves of garlic, minced (or a teaspoon of the jarred stuff if you’re lazy like me)
- 1/2 cup brown sugar
- 1/4 cup maple syrup (my grandma swore by the fancy stuff, but use what you have)
- 1/3 cup apple cider vinegar
- 1/2 cup bourbon (the good stuff—because you’re worth it)
- 1/2 teaspoon black pepper
Let’s Get Cooking
- Fry up that bacon until it’s crispy. Drain on paper towels, but don’t toss that bacon fat! You’ll need a bit of it later. (This is usually where I sneak a taste or two!)
- In the same pan, toss in the onions and garlic. Cook ’em slow and low until they’re nice and soft. This step’s crucial, don’t rush it.
- Add the brown sugar, maple syrup, vinegar, and bourbon. Let it simmer and bubble away until it thickens up. It might look a little weird at first—kind of like a chemistry project gone awry—but trust the process.
- Chop the bacon into bits and add it back to the pan. Stir everything together and let it cook down until it’s nice and jammy.
- Once it’s cooled a bit, give it a whirl in the food processor if you like it smoother. Or leave it chunky! It’s your jam, after all.
Some Useful Notes
I’ve found that using a splash of Worcestershire sauce gives it an extra kick that’s just divine. And if you’re out of maple syrup, honey works in a pinch, though the flavor’s a bit different.
Fun Variations
One time, I tried adding some chili flakes for a spicy twist, and it was a hit! But I also tried adding coffee once—let’s just say it didn’t make the cut.
Don’t Worry About Equipment
If you don’t have a food processor, just chop everything super finely. It’s more rustic, which is the fancy way of saying “chunky”!
Storing This Jam
Store it in the fridge for up to two weeks, though honestly, it never lasts more than a day in my house. It’s that addictive!
How to Serve
Slather it on a piece of crusty bread, or better yet, on a burger. My family loves it on a cheese board, too—pair it with a sharp cheddar for a killer combo.
Pro Tips I Learned the Hard Way
I once tried rushing the onion caramelizing step and regretted it because it just tasted like raw onions. Patience is key!
FAQs
Can I make this without bourbon? Sure, just replace it with a bit more apple cider vinegar. But, honestly, the bourbon gives it that “wow” factor.
What’s the best way to use it? Anything you can think of! I’ve even mixed it with cream cheese for a dip. It’s a bit wild, but it works!
Can I freeze it? Oh, absolutely! Just pop it in an airtight container. Though, like I said, it rarely lasts long enough to make it to the freezer.
