Bourbon Maple Bacon Jam

Yes, yes and yes!  You’ve read that right, it’s Bourbon Maple Bacon Jam!!  It’s as luscious, decadent, rich, ridiculously good and irresistible as it sounds!!!  Yes, it has Bourbon, maple syrup, and of course, bacons in it;  all transformed into this jam!!!!  I think I’ve used too many exclamation marks in my sentences!  But who cares?  When you have something as outrageous as Bourbon Maple Bacon Jam, it deserves all the exclamation marks out there!!!  Oops, sorry for using the marks again but I just couldn't help it. 



This Bourbon Maple Bacon Jam is truly amazing!  The Bourbon gives this jam a wonderful depth of flavor.  The maple syrup adds an earthy and smoky sweetness that compliment well with the smoky and salty bacon.  I used some uncured apple wood smoked bacon here.  You can use anything that you like.  I also added some apple cider vinegar to cut the richness from the bacon and that adds a wonderful tang to this jam.  The fresh ginger and red pepper flakes give this jam the heat and spiciness that balance well with the sweetness from the brown sugar and maple.  The flavor combination is complex, yet, it’s pure indulgence that you don’t want to miss.  After all, who can resist bacon? Oink Oink....



Best of all, this Bourbon Maple Bacon Jam is a cinch to make.  Come on into the kitchen with me to see how it’s done:

1) In a large stainless steel skillet, cook the bacon over medium heat until golden brown and crisp; drain out melted fat/oil as necessary, stirring frequently, it takes about 20 to 25 minutes. Transfer to paper towels to drain.

2) Remove fat from pan but leave 1 tablespoon of fat in pan. In the same skillet, add onions, shallots and garlic and cook over medium heat, until translucent, about 5 minutes.  Stir in red pepper flakes and ginger, stir and mix well.

3) Increase heat to high and add the bourbon and maple syrup. Bring the mixture to a boil and scrap up browned bits on the bottom of the pan. Then, add vinegar and brown sugar; let mixture come to a boil again.

4) Next, add the reserved bacon and reduce to low heat. Let the mixture simmer and cook until the liquid reduces to a thick glaze, about 10 minutes.  Transfer the mixture to a food processor and pulse until it has the consistency of a chunky jam. Transfer to an airtight container and refrigerate for at least 1 hour. Enjoy!
 


Super easy to prepare, right?  One of my favorite way to serve this jam is spread it on toasts and serve with fresh cherry tomatoes and fresh thyme leaves.  The freshness from the tomato and thyme really compliment the richness of the jam.  Go ahead, make some and share the wealth.  This jam would definitely make a wonderful homemade gift.  I also have a few more serving suggestions at the end of the recipe.  Feel free to check them out.  What is your favorite indulging ingredient?  Is it bacon? Chocolate? Or something else.  I would love to hear from you.  
  







Bourbon Maple Bacon Jam: (Printable Recipe)
1 1/2 pounds sliced bacon, cut crosswise into 1/2-inch pieces
1 onion, finely chopped
4 shallots, finely chopped
4 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly grated ginger root
1/2 cup bourbon
1/4 cup maple syrup
1/3 cup apple cider vinegar
1/3 cup brown sugar

In a large stainless steel skillet, cook the bacon over medium heat until golden brown and crisp; drain out melted fat/oil as necessary, stirring frequently, it takes about 20 to 25 minutes. Transfer to paper towels to drain.

Remove fat from pan but leave 1 tablespoon of fat in pan. In the same skillet, add onions, shallots and garlic and cook over medium heat, until translucent, about 5 minutes.

Stir in red pepper flakes and ginger, stir and mix well. Increase heat to high and add the bourbon and maple syrup. Bring the mixture to a boil and scrap up browned bits on the bottom of the pan.

Then, add vinegar and brown sugar; let mixture come to a boil again. Next, add the reserved bacon and reduce to low heat. Let the mixture simmer and cook until the liquid reduces to a thick glaze, about 10 minutes.

Transfer the mixture to a food processor and pulse until it has the consistency of a chunky jam. Transfer to an airtight container and refrigerate for at least 1 hour. Enjoy!
 
Amy’s Note:
I used uncured Apple Wood Smoked Bacon for this Bacon Jam. 
Store Bacon Jam in refrigerator for up to 4 weeks.
 
Serving suggestion:
Spread on toasts and serve with fresh cherry tomato and fresh thyme leaves.
Sprinkle on salad like bacon bits, only better.
Add a dollop into your bowl of creamy soup. hm….yum!
Serve on a spoon, straight up!  Oh boy!  And you’re very welcome.