Bacon Maple Bourbon Jam
/Bacon Maple Bourbon Jam is one of those things you make once and immediately wonder how you ever lived without it. Crispy bacon, sweet onions, a splash of bourbon, and a little maple magic all cook down into a sticky, smoky, sweet‑savory spread that tastes good on pretty much everything.
Pile it on burgers, smear it on grilled cheese, or spoon it over breakfast sandwiches. See the Delecticious recipes that have used the jam in the recipe card below.
INGREDIENTS
Crispy Bacon (6 pieces, chopped): The smoky, salty backbone of the jam — its rendered fat and crunchy bits create the rich, savory base that makes everything else shine.
Yellow Onion (½ cup, diced): Adds sweetness and body as it cooks down, giving the jam its soft, jammy texture.
Shallots (½ cup, diced): Bring a more delicate, refined sweetness that layers beautifully with the onions and balances the bacon’s richness.
Maple Syrup (2 tbsp): A deep, woodsy sweetness that caramelizes into the bacon and aromatics, giving the jam its signature glossy finish.
Dark Brown Sugar (¼ cup): Adds molasses‑rich depth and helps the mixture thicken into that irresistible sticky‑sweet consistency.
Minced Garlic (1 tbsp): A savory punch that cuts through the sweetness and rounds out the jam with warmth.
Worcestershire Sauce (1 tbsp): Adds umami and tang, giving the jam a savory backbone that keeps it from leaning too sweet.
Chili Powder (½ tsp): A subtle heat that wakes up the flavors without overpowering the sweetness.
Smoked Paprika (½ tsp): Reinforces the smoky notes from the bacon and adds a gentle, earthy warmth.
Bourbon (1½ oz.): A splash of caramel‑oak richness that deepens the jam and adds a touch of grown‑up complexity as it cooks down.
FIRST, COOK THE BACON AND AROMATICS
BACON: Start by cooking the bacon until it’s crispy. Remove it from the pan and let it drain and cool until it can be handled. Chop it into small pieces, and set aside.
AROMATICS: Drain all but 1–2 tablespoons of the rendered bacon fat in the pan. Add the diced onions and shallots to the pan over medium heat until they soften, about 8-10 minutes. Add the minced garlic and cook for another couple of minutes.
NEXT, ADD THE OTHER INGREDIENTS
Stir in the maple syrup, dark brown sugar, Worcestershire sauce, chili powder, and smoked paprika. Let everything bubble together, scraping up any browned bits from the bottom of the pan. Then, return the chopped bacon to the pan. Pour in the bourbon and let it simmer for a minute or two to cook off the sharpness while keeping that caramel‑oak flavor.
Lower the heat and let the mixture simmer, stirring occasionally, until it thickens into a sticky jam. This usually takes 10–15 minutes. If it gets too thick, add a splash of water to loosen it. And keep in mind the jam will thicken a bit more as it cools.
Store in an airtight jar in the refrigerator for up to two weeks.
SERVE IT WITH…
This fantastic jam is terrific on sandwiches (like the Bacon Jam Shallots Grilled Cheese sandwich pictured above — recipe here) and Proscuitto Burrata Cheese with Bacon Jam Toast — recipe here), burgers, and charcuterie or cheese boards.