This Bourbon Bacon Jam Recipe combines bacon, bourbon, onions, maple syrup, and coffee for a sweet, smoky spread you’ll want on everything.
Let’s just start with the obvious: bacon. I mean… it doesn’t need much of a sales pitch, right?
Now add bourbon, coffee, a mess of caramelized onions, and a little maple syrup. Stir it all together, let it simmer until everything goes soft and jammy and rich—and suddenly, you’re not just making a spread, you’re making a memory.
I first made this bourbon bacon jam late one fall afternoon while avoiding real responsibilities (like folding laundry or finishing emails). The air outside had that woodsmoke-meets-wet-leaves thing going on, and inside, I was in slippers, wearing an apron over pajamas, making my house smell like the inside of a smoky, slightly chaotic café.
Somewhere between stirring the onions and sneaking bites of still-hot bacon, I realized this recipe wasn’t just about flavor—it was about mood. Comfort. Slowing down enough to make something that feels like a small gift to your future self.
Why You’ll Love This Bourbon Bacon Jam Recipe?
Okay, sure, there are a few recipes for bacon jam out there. But this one? It leans into everything. Sweet, savory, smoky, spicy. It’s the full spectrum.
The bourbon adds warmth—like a cozy blanket kind of warmth, not a boozy punch. Coffee deepens everything in this way that’s hard to explain but absolutely necessary. The maple syrup and brown sugar? They play backup vocals, sweet but not sugary. And the spices—just a whisper of cinnamon and nutmeg—make it feel like your favorite flannel shirt in food form.
And no, it’s not a “fast” recipe. It simmers. It settles. You’ll stir it a bunch. You might overcook it once (I’ve done it), or forget the ketchup and wonder why it feels weird (yep, been there too). But once you hit that just-right spot? You’ll want to put it on everything. Burgers, toast, crackers, eggs, grilled cheese, even a spoon straight from the jar when no one’s looking.
Ingredient Notes:
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2 lbs bacon, cut into 1-inch pieces
Use a good quality thick-cut if you can. It matters here. Don’t worry if it sticks a little while cooking—it’s building flavor. -
½ cup bacon drippings
Yes, this much. You’ll drain and save it after step one. It’s liquid gold and I won’t apologize. -
2 large yellow onions, sliced super thin
I use a mandoline when I’m feeling fancy, a dull knife when I’m not. Either way, you want them soft and slinky. -
½ cup brown sugar
Light or dark—it’s up to you. I’ve done both. Slightly different vibes, both delicious. -
¼ cup minced garlic
Yes, that’s a lot. Trust me. It softens and sweetens as it cooks, and it makes the flavor. -
1 tsp cayenne, ½ tsp cinnamon, ½ tsp nutmeg
The spice trio. Subtle, but there. Cayenne brings just enough heat that it lingers in the back of your throat—in a good way. -
1 cup bourbon
Doesn’t have to be fancy. I used something I’d sip, but not my best bottle. You just want that richness. -
1 cup brewed coffee
Strong is better. Think: leftover French press, not watery diner cup. -
½ cup sherry vinegar
The tang that cuts through all the fat and sweetness. You could use apple cider vinegar, but sherry is smoother. -
½ cup maple syrup
Real maple syrup, if you can swing it. The fake stuff’s okay in a pinch, but it doesn’t hit the same. -
¾ cup ketchup
Sounds weird, right? But it balances everything out. Adds body. Don’t skip it.
How To Make Bourbon Bacon Jam?
Step 1: Cook the bacon.
In a big saucepan, start cooking the chopped bacon over medium-high heat. You want it browned, but not crispy—around 10 minutes. Scoop it out, drain it on paper towels, and save ½ cup of the drippings. (You’ll use it in a sec. Don’t toss it!)
Step 2: Sauté the onions.
Add your sliced onions to the bacon drippings and cook them low and slow until soft. About 10 minutes. Then stir in the brown sugar and keep cooking until they’re caramel-colored and sticky. You’ll be tempted to eat this straight with a fork. Hold the line.
Want To Save This Recipe?
Step 3: Add garlic + spices.
Toss in the minced garlic, cayenne, cinnamon, and nutmeg. Stir until your kitchen smells like a warm holiday and the garlic’s gone soft—about 5 minutes.
Step 4: Bourbon time.
Pour in the bourbon (carefully!) and follow with the coffee, vinegar, and maple syrup. Stir it all together and bring it to a gentle boil. Then lower the heat and let it simmer. You want the jam to thicken—slowly—for about 35 minutes. Stir every so often to keep it from sticking.
Step 5: Finish it off.
Stir in the ketchup and cook for another 5 minutes. The jam should be thick but spoonable—like a chutney that’s seen some stuff.
Step 6: Blend it—but not too much.
Let it cool a little, then pulse it in a food processor. You want chunks. Texture. This isn’t baby food, it’s bacon jam. Just give it a few pulses until it’s spreadable but rustic.
Storage Options:
Store your jam in jars or containers in the fridge. It’ll keep for up to two weeks—if you don’t eat it by then, which… good luck with that. You can also freeze it. Just thaw in the fridge overnight and reheat gently if you want it warm. Or don’t. Cold jam is also shockingly good.
Variations and Substitutions:
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No bourbon? Use extra coffee and a splash of apple cider vinegar.
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Spicier version? Add more cayenne, or a spoonful of chili crisp if you’ve got it.
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Less sugar? Cut back on the maple or brown sugar—but the sweetness really does balance all that richness.
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Don’t want to pulse it? You can serve it chunky as-is. I’ve done it when I didn’t feel like washing my food processor. No one complained.
What to Serve with Bourbon Bacon Jam?
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Slather it on a grilled cheese. Life. Changing.
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Add to your next charcuterie board. People will ask for the recipe.
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Pile it on a burger. Add sharp cheddar. Maybe an egg.
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Spoon over soft scrambled eggs. A Sunday morning dream.
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Dollop on baked brie or goat cheese. Fancy, but not fussy.
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Stir into mashed potatoes. You’re welcome.
Frequently Asked Questions:
Can I make it ahead?
Yes, and it actually tastes better the next day. Like chili. Or revenge.
Can I give it as a gift?
Absolutely. Just don’t try to can it for shelf storage—it has meat and isn’t safe for that. Keep it refrigerated.
Can I use decaf coffee?
Sure! The flavor’s what matters, not the caffeine hit.
This Bourbon Bacon Jam Recipe is a little indulgent, a little messy, and totally perfect in its own offbeat way. It’s not about perfection—it’s about flavor, and comfort, and maybe making your kitchen smell like a dream for an hour or so.
So, what do you think? Gonna give it a go? Burn the bacon the first time? Stir it too much? Or hit the jackpot on the first try? Either way, I want to hear how it went. Let’s swap bacon stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bourbon Bacon Jam Recipe
Ingredients
- 2 pounds bacon cut into 1-inch pieces
- ½ cup reserved bacon drippings
- 2 large yellow onions thinly sliced
- ½ cup brown sugar packed
- ¼ cup garlic minced
- 1 teaspoon ground cayenne pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup bourbon whiskey
- 1 cup brewed coffee
- ½ cup sherry vinegar
- ½ cup pure maple syrup
- ¾ cup ketchup
Instructions
Render the Bacon:
- In a large, heavy-bottomed saucepan set over medium-high heat, cook the bacon in batches until it is lightly browned, approximately 10 minutes. Remove the bacon with a slotted spoon and set aside. Carefully reserve ½ cup of the rendered bacon drippings and discard the excess.
Sauté the Onions:
- Add the reserved drippings back into the saucepan and stir in the sliced onions. Cook over medium heat, stirring occasionally, until softened—about 10 minutes. Add the brown sugar and continue to cook for an additional 5 minutes, or until the onions become caramelized and sticky.
Incorporate Aromatics:
- Stir in the minced garlic, cayenne pepper, cinnamon, and nutmeg. Cook for 5 more minutes, stirring frequently, until the garlic becomes fragrant and tender.
Deglaze and Simmer:
- Return the cooked bacon to the pan. Add the bourbon, brewed coffee, sherry vinegar, and maple syrup. Bring the mixture to a gentle boil. Once boiling, reduce heat to low and simmer uncovered for approximately 35 minutes, stirring occasionally, until the mixture thickens and resembles a jam-like consistency.
Add Ketchup and Final Simmer:
- Stir in the ketchup and cook for an additional 5 minutes. The jam should be cohesive and slightly glossy.
Blend and Store:
- Remove from heat and allow the mixture to cool slightly. Transfer the mixture to a food processor and pulse several times until the jam reaches a spreadable, slightly chunky consistency. Do not over-blend.
- Transfer to sterilized jars or airtight containers. Store refrigerated for up to 2 weeks.
Notes
- Use gluten-free bourbon. While most bourbons are distilled and considered gluten-free by distillation standards, some sensitive individuals may prefer certified gluten-free brands.
- Select gluten-free ketchup. Most commercial ketchups are naturally gluten-free, but it is important to verify labeling for added starches or thickeners.
- Double-check vinegar. Sherry vinegar is typically gluten-free, but verify that no malt vinegar or gluten-containing additives have been included.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
