Savory Bourbon Bacon Jam Recipe: Easy Homemade Spread for Ultimate Flavor

Picture this: you walk into your kitchen and the air is thick with the irresistible aroma of sizzling bacon, smoky bourbon, and sweet caramelizing onions. Honestly, if happiness had a scent, this would be it. The first time I made this savory bourbon bacon jam, it was a chilly Saturday afternoon and I was searching for something a little bit special to jazz up our burgers. Let’s just say—I was instantly hooked. There’s a moment when you first taste it, spoon in hand, and you just have to pause. You close your eyes, savor the smoky-sweet goodness, and know you’ve stumbled onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a kind of onion jam for the holidays. The way it would melt into crusty bread was pure nostalgia. This recipe takes that old-school comfort and gives it a grown-up twist with bourbon, brown sugar, and just the right balance of spices. It’s the kind of spread that brings everyone to the kitchen, sniffing the air and sneaking “quality control” tastes straight from the pan (my family is notorious for this, and I can’t blame them!).

Honestly, I wish I’d discovered bacon jam sooner. It’s dangerously easy, versatile as can be, and somehow manages to make everything you slather it on taste downright gourmet. Perfect for cheese boards, burgers, or just spooned onto crackers when you need a little pick-me-up snack. It’s become a staple for family gatherings, gifting, and “just because” weekends. I’ve tested and tweaked this savory bourbon bacon jam recipe more times than I care to admit—in the name of research, of course. So trust me, you’re going to want to bookmark this one. It’s like a cozy flannel blanket for your taste buds—and it’ll brighten up any Pinterest board, too.

Why You’ll Love This Savory Bourbon Bacon Jam Recipe

If you’re a fan of bold flavors and crave-worthy homemade spreads, this savory bourbon bacon jam recipe is about to become your new obsession. Over the years, I’ve made this for everything from backyard BBQs to fancy brunches, and it never fails to impress. Here’s why you’ll be reaching for this recipe again and again:

• Quick & Easy: Comes together in under an hour, making it perfect for last-minute gatherings or when you need a unique topping in a flash.
• Simple Ingredients: No need to hunt down specialty items—everything you need is probably already in your fridge and pantry.
• Perfect for Any Occasion: This jam shines on brunch tables, cheese boards, burger nights, or as a holiday gift. It’s as at home at a casual picnic as it is at a fancy dinner party.
• Crowd-Pleaser: Kids love it on grilled cheese, adults swoon over it on crostini, and everyone asks for the recipe. I’ve had folks beg for jars to take home!
• Unbelievably Delicious: The sweet, smoky, boozy flavor profile is just next-level comfort food. It’s sticky, rich, and perfectly balanced—the kind of thing you eat by the spoonful when no one’s looking.

What sets this bacon jam apart? I’ve tested countless variations and landed on this method for a reason: the bacon is rendered slowly for maximum crispiness, onions are cooked down until meltingly soft, and a splash of good bourbon adds depth without overpowering the smoky-sweet base. A touch of apple cider vinegar brightens things up, and a hint of maple syrup brings everything together. You won’t find any shortcuts here—just honest, tried-and-true technique that delivers every single time.

This isn’t just another bacon jam recipe—it’s the one you’ll remember. It’s comfort food, but with a little rock-and-roll swagger. It’s the jar you hide in the back of the fridge so you don’t have to share (been there, done that). And best of all, it’s a breeze to customize, so you can put your own spin on it. Whether you’re impressing guests or just treating yourself, this savory bourbon bacon jam is about to become your new secret weapon.

What Ingredients You Will Need

Let’s talk ingredients. The magic of this savory bourbon bacon jam recipe lies in the combination of simple, bold flavors that come together for something truly mouthwatering. Most of these are pantry staples, and the few that aren’t are well worth the grocery run. Here’s what you’ll need:

• Bacon: 1 pound (450g), thick-cut, preferably smoked for best flavor. I like using applewood or hickory smoked bacon for that deep, savory backbone. Feel free to use your favorite brand—I usually reach for Wright Brand or Trader Joe’s.
• Onions: 2 large (about 400g), yellow or sweet, finely diced. Onions melt into the jam, lending that classic caramelized sweetness. Vidalia onions are great if you can find them.
• Shallots: 2 small (about 60g), minced. They add a subtle, mellow flavor that rounds things out.
• Garlic: 4 cloves, minced. Because everything’s better with garlic, right?
• Bourbon: 1/3 cup (80ml). Go for a mid-range bourbon—nothing too fancy, but not the bottom shelf either. Maker’s Mark and Bulleit both work well.
• Brown Sugar: 1/3 cup (65g), packed. Gives the jam its sticky, caramelized body and helps balance the smoky notes.
• Maple Syrup: 2 tablespoons (30ml), pure. Adds deep sweetness and a hint of woodsy flavor. You can substitute honey if needed.
• Apple Cider Vinegar: 1 tablespoon (15ml). Cuts through the richness and brightens the whole thing up.
• Black Pepper: 1/2 teaspoon (about 1g), freshly cracked preferred. Gives just enough bite to keep things interesting.
• Crushed Red Pepper Flakes: 1/4 teaspoon (optional). For a little kick—totally up to you.
• Salt: Pinch, to taste. I usually add just a touch at the end after tasting, since bacon can be plenty salty on its own.

Ingredient Tips & Swaps:

• Bacon: Turkey bacon or plant-based bacon can be used for dietary needs. Just keep in mind the texture and flavor will change a bit.
• Bourbon: For an alcohol-free version, swap in strong brewed coffee or apple juice. It’s not quite the same, but it does the trick!
• Maple Syrup: Agave or brown rice syrup makes a good substitute if you’re out of maple.
• Onions: In summer, try red onions or even a mix of leeks for a twist.

Don’t be afraid to adjust the heat with more or less red pepper, or swap sweeteners based on what’s in your cupboard. This savory bourbon bacon jam recipe is forgiving and super adaptable—just the way I like it.

Equipment Needed

You don’t need a professional kitchen to whip up this savory bourbon bacon jam recipe, but a few trusty tools make the process smoother. Here’s what I use (and some budget-friendly alternatives):

• Large Skillet or Sauté Pan: A heavy-bottomed pan is best for even cooking. Cast iron works wonders for crisping bacon, but a sturdy nonstick or stainless steel pan is great too.
• Slotted Spoon: For removing bacon and draining off excess fat. In a pinch, tongs or a regular spoon with holes will do the trick.
• Paper Towels: For draining bacon and soaking up extra grease.
• Chef’s Knife and Cutting Board: For prepping onions, shallots, and garlic. A sharp knife makes all the difference here.
• Wooden Spoon or Heatproof Spatula: Useful for stirring everything together and scraping those tasty browned bits off the bottom of the pan.
• Measuring Cups & Spoons: Accuracy is key for the syrup and bourbon—don’t eyeball those!
• Small Glass Jars or Containers: For storing the finished bacon jam. Mason jars are my go-to, but any airtight container works.

Personal Tips: I’ve made this jam in everything from a fancy Dutch oven to a humble frying pan. If you don’t have a slotted spoon, just pour off the fat carefully, leaving about a tablespoon in the pan for flavor. Cast iron can be a pain to clean, but it gives the best crusty bacon bits, so I think it’s worth it! And if you’re on a budget, thrift stores often have great pans for cheap—just give ‘em a good scrub before you start.

Preparation Method

Let’s get cooking! Here’s exactly how to make this savory bourbon bacon jam recipe, step by step. I’ve included all my tips for perfect results:

1. Prep the Ingredients (10 minutes):
   Dice 1 pound (450g) bacon into small, bite-sized pieces. Finely dice 2 large onions and 2 shallots. Mince 4 cloves of garlic. Measure out all other ingredients so you’re ready to go.
2. Cook the Bacon (10-12 minutes):
   Place bacon pieces in a large, cold skillet. Turn heat to medium and cook, stirring occasionally, until bacon is browned and crispy but not burnt (about 10-12 minutes). The bacon should smell smoky, with crispy edges and some chewy bits.
   
   Tip: Render bacon slowly—rushing leads to burnt flavor. If your pan isn’t big enough, work in batches.
3. Drain and Reserve (2 minutes):
   Use a slotted spoon to transfer bacon to a paper towel-lined plate. Pour off all but about 1 tablespoon (15ml) of bacon fat from the pan (reserve the rest for eggs or roasted veggies!).
4. Cook the Onions and Shallots (12-15 minutes):
   Add onions and shallots to the pan. Cook over medium-low, stirring frequently, until deeply golden and soft—about 12-15 minutes. If onions start to brown too fast, lower the heat. You want them meltingly sweet, not crispy.
   
   Sensory cue: Onions should smell sweet, look translucent, and turn a deep golden color.
5. Add Garlic and Deglaze (1 minute):
   Stir in minced garlic and cook until fragrant (about 1 minute). Pour in 1/3 cup (80ml) bourbon, scraping up any browned bits from the bottom of the pan.
   
   Warning: The bourbon will sizzle—stand back and let the alcohol cook off for a minute.
6. Simmer with Sweeteners (10 minutes):
   Add 1/3 cup (65g) brown sugar, 2 tablespoons (30ml) maple syrup, and reserved bacon. Stir well. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the mixture is thick and jammy.
   
   Troubleshooting: If mixture is too runny, keep simmering until thickened. If it sticks, add a splash of water.
7. Finish with Vinegar and Seasonings (2 minutes):
   Stir in 1 tablespoon (15ml) apple cider vinegar, 1/2 teaspoon fresh black pepper, and 1/4 teaspoon red pepper flakes if using. Taste and add a pinch of salt if needed.
   
   Personal tip: I usually let the jam cool slightly, then taste again and adjust seasoning.
8. Blend for Texture (Optional, 1 minute):
   For a smoother jam, pulse the mixture a few times in a food processor. For chunkier texture (my favorite), leave as-is.
9. Cool and Store:
   Let the bacon jam cool completely before transferring to jars or containers. Store in the refrigerator for up to 2 weeks.

That’s it! Your kitchen will smell incredible, and the hardest part is waiting for the jam to cool before sneaking a taste. If you’re anything like me, you’ll find yourself coming up with excuses to put it on everything.

Cooking Tips & Techniques

After making this savory bourbon bacon jam recipe more times than I care to admit, I’ve picked up a few tricks for the best results:

• Take Your Time with the Onions: Don’t rush caramelizing the onions and shallots. Low and slow is the name of the game—if you try to speed things up, you’ll end up with uneven bites and a harsh flavor instead of that sweet, jammy base.
• Drain Off Most of the Bacon Fat: You want enough to coat the onions, but too much fat makes the jam greasy. I usually leave about a tablespoon in the pan (learned the hard way after an early batch turned into bacon oil soup—yikes).
• Use a Good Bourbon: No need to break the bank, but pick a bourbon you’d enjoy sipping. The flavor really shines through, so cheap stuff can make the jam taste harsh.
• Don’t Forget the Vinegar: Apple cider vinegar keeps the jam from being one-note sweet. I once skipped it and the result was cloying—never again!
• Customize the Texture: Some folks like their bacon jam chunky (I’m in this camp), others want it smoother. Use a food processor for a few pulses, but don’t overdo it or you’ll end up with bacon paste.
• Multitasking: Prep all your ingredients before you start. Once the bacon and onions are cooking, things move quickly, and you don’t want to scramble chopping garlic at the last minute.
• Consistency Check: The jam will thicken as it cools. If it looks a little runny in the pan, don’t panic—it’ll firm up in the fridge.

Honestly, I’ve burned a batch or two by not paying attention, so set a timer for each stage if you’re easily distracted (guilty as charged). And if you’re doubling the recipe for gifting, use a bigger pan—you want plenty of room for everything to caramelize evenly. These small tweaks make all the difference between good and unforgettable bacon jam.

Variations & Adaptations

One of the best things about this savory bourbon bacon jam recipe is how easy it is to tweak for different tastes, diets, and seasons. Here are some of my favorite spins:

• Spicy Bacon Jam: Double the red pepper flakes or add a diced jalapeño with the onions for extra heat. My husband loves this kick on burgers.
• Maple-Free/Dietary Adjustments: Substitute maple syrup with agave or leave it out entirely for a lower-sugar, paleo-friendly version. Works surprisingly well!
• Vegetarian or Vegan: Use plant-based bacon (like Sweet Earth or Lightlife) and swap bourbon for apple juice or strong coffee. The texture changes a bit, but you still get that smoky-sweet vibe.
• Seasonal Fruit Jam: In summer, stir in 1/2 cup (75g) chopped fresh figs or peaches with the onions. In winter, try a handful of dried cranberries for a holiday twist (learned this one from a neighbor—now it’s a seasonal staple).
• Alternate Cooking Methods: Slow cooker version: Cook bacon and onions as usual, then combine all ingredients in a slow cooker and simmer on low for 3-4 hours. The flavors meld beautifully and it’s totally hands-off.
• Low Sodium/Allergen Adjustments: Use low-sodium bacon and check ingredient labels for allergens. For gluten-free needs, make sure your bourbon and any store-bought bacon are certified gluten-free.

Don’t be afraid to experiment—this jam is forgiving. My personal favorite twist? Adding a pinch of smoked paprika for extra depth. Try your own variation and let me know how it turns out!

Serving & Storage Suggestions

So, you’ve made a batch of savory bourbon bacon jam—now what? Here’s how to serve and store it for maximum enjoyment:

• Serving Temperature: Serve warm or at room temperature for best texture and flavor. If refrigerated, let it sit out for 15 minutes before using, or microwave for 10-15 seconds.
• Serving Ideas: Spoon it on burgers, grilled cheese, or breakfast sandwiches. Dollop onto baked brie, crostini, or scrambled eggs for a crowd-pleasing brunch. My kids love it with sharp cheddar and crackers. It’s also incredible on roasted veggies or stirred into mashed potatoes for a smoky twist.
• Gifting: Portion into small Mason jars, add a cute label, and bring to parties or give as a holiday gift. It’s always a hit and feels homemade and thoughtful.
• Storage: Store bacon jam in airtight containers in the refrigerator for up to 2 weeks. For longer storage, freeze in small batches for up to 3 months—just thaw overnight in the fridge before using.
• Reheating: Warm gently in a skillet or microwave in 10-second bursts, stirring between each. Add a splash of water if it seems too thick.
• Flavor Tip: The flavors deepen and meld after a day or two in the fridge, so don’t be afraid to make it ahead. I think it’s even better the next day!

Just a warning—it’ll disappear fast, so you might want to double the batch!

Nutritional Information & Benefits

This savory bourbon bacon jam recipe isn’t exactly “health food,” but it does have some redeeming qualities—plus, a little goes a long way! Here’s an approximate nutritional breakdown per tablespoon (15g):

• Calories: 60
• Fat: 4g (mostly from bacon)
• Carbohydrates: 5g
• Protein: 2g
• Sugar: 4g
• Sodium: 90mg

Health Benefits: Onions and garlic provide antioxidants and a little fiber, while a small amount of bacon adds satisfying flavor without overwhelming your meal. For gluten-free diets, this recipe is naturally free of gluten (just check your bourbon and bacon labels!). Allergens to watch for: pork, alcohol, and possible traces of gluten in some bourbons.

From a wellness perspective, I view this jam as an occasional treat—a little dollop goes a long way in making simple meals special, and it’s all about balance. You know what they say: everything in moderation, including bacon jam!

Conclusion

If you’re looking for a way to bring maximum flavor with minimal fuss, this savory bourbon bacon jam recipe is your new best friend. It’s smoky, sweet, jammy, and just plain addictive. Whether you’re slathering it on burgers, serving it up with a cheese board, or sneaking spoonfuls straight from the jar (no judgment!), it’s bound to become a go-to in your kitchen.

I love how easy it is to adapt to what you have on hand—and how it transforms everyday meals into something memorable. This recipe has brought countless smiles to my table, and I hope it does the same for you. If you give it a try, I’d love to hear how you make it your own—drop a comment, share your favorite twist, or tag me in your Pinterest creations!

So roll up your sleeves and get cooking—there’s a jar of pure comfort and ultimate flavor waiting for you. Happy cooking, and don’t forget to bookmark this one. You’re going to want to make it again and again!

Frequently Asked Questions About Savory Bourbon Bacon Jam Recipe

How long does homemade bacon jam last in the fridge?

Bacon jam lasts up to 2 weeks in an airtight container in the refrigerator. Always use a clean spoon to serve and check for any off smells before using.

Can I freeze bourbon bacon jam?

Yes! Scoop the cooled jam into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before using and stir well to refresh the texture.

Is there a non-alcoholic substitute for bourbon in this recipe?

Absolutely. Swap the bourbon for strong brewed coffee or unsweetened apple juice. The flavor profile changes a bit but still tastes delicious and smoky-sweet.

What is the best way to serve bacon jam?

I love it on burgers, grilled cheese, crostini, or with sharp cheddar and crackers. It’s also amazing stirred into scrambled eggs or spooned over baked potatoes.

Can I make this bacon jam gluten-free?

Yes—just check that your bourbon and bacon are certified gluten-free. The rest of the ingredients are naturally free of gluten.

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