This recipe can be used to top fluffy scrambled eggs or Granny’s traditional biscuits with a spoonful. It would be great with a toasted slice of crusty bread or some fine crackers. This will function flawlessly for any purpose you use it for since bacon makes everything better!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 32 |
| Yield: | 1 quart |
Ingredients
- 2 pounds bacon, cut into 1-inch pieces
- ½ cup bacon drippings
- 2 large yellow onions, cut into very thin slivers
- ½ cup brown sugar
- 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 maple syrup
- ¾ cup ketchup
Instructions
- Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
- Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
- Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.
Nutrition Facts
| Calories | 140 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 287 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Stayed with the recipe, love it!!!!
Insane! I could drink this it’s so good!
It does need to be warmed for 20 seconds or so after coming out of the fridge. Fabulous spread on crackers. My family loved it!
Just finished a 40 serving batch. This is the 2nd time I’ve made this. Everyone that has tried this loves it! It takes quite a bit of time, but we’ll worth it. This batch,from start to finish was almost a full 5 hours. Make it,and you will love it. Thanks for a great recipe!!
Good, but I think it could be much, much better. This is very sweet. I cooked the bacon, drained all the liquid that I could, then continued on with the recipe. I also added the ketchup with the other liquids as recommended by someone else. If I make this again I will dramatically reduce the amount of sweetener and increase the cayenne. It was way too sweet and not at all spicy. I would probably halve the amount of both brown sugar and maple syrup. At least.
This was so so good great flavor i made it and its good on grilled chicken and steak or just eaten with corn chips. Yummy yummy. I will certainly will be making again. The only thing i did different was i used crushed red pepper flakes instead of cyan pepper(cause i did not have any on hand but pepper flakes worked great). If your a Michigan person you can find the Sherry Vinegar at Zingerrmans Deli in Downtown Ann Arbor.. The Sherry Vinegar is hard to fine.. Just a note: Sherry cooking wine is NOT the same as Sherry Vinegar..
This took far too much time and putzing. I was really disappointed in the result. Too sweet!
I saw bacon jam on the food network or some where, probably Guy Fieri, and have been wanting to make it. This looked like the best recipe I had seen. It was heartbreaking to cook 2 pounds of bacon at once but I went all in. It allowed me to get rid of some bourbon I never drank too. I used 1/2 cup of drippings until the end. I drained off most of it before adding the ketchup. And oh son. This is my new favorite thing. I have convinced a dozen people to try it since last night. Will definitely be making this again.
I need to try it without the onions. I hate onions
I had nearly all the ingredients — lacked a little bit of bacon, she brought hers — and subbed champagne vinegar for the sherry vinegar and subbed two-thirds Whataburger Spicy Ketchup and one-third regular Ketchup for the pinch of cayenne. I used what I had on hand. We like spicy things. I’m pretty sure that I’m going to have to put a chain and lock on the fridge so I don’t find myself in the kitchen in the middle of the night eating this with a spoon straight out of the jar. She and I split the batch and there should be enough to last me till…. ummmm…. the New Year’s? Maybe? If you are looking for something unusual, exotic, absolutely mind-blowing — too much? — a fabulous treat for your senses, try this recipe! Keep in mind, though, there are many quality ingredients in it and as far as I’m concerned it will become your absolute guilty pleasure. And you won’t care at all that you may have to consider chains and locks for your fridge.
Was enjoyable to make. Really delicious. Going to use it on sliders this weekend.
Can’t wait to try it, but does anyone know if this could be canned for later use?
This is delicious. However, it took me almost 3 times longer to cook it than the recipe says. Not sure why. It is worth the work. Very easy, just time consuming.
This is Great! I have made it twice and shared at some family gatherings and with friends they they love it! Try the Jim Beams Honey Whiskey with this recipe and it is very good! Since you will be putting this in a food processor at the end, bacon ends and pieces works very well. Just trim off some of the big pieces of fat before you fry it. This is not a quick recipe and it is worth every minute you spend on it. It is great on scrambled eggs, egg casseroles, bread, muffins and much more! Very addictive. Thank you for the recipe, I will definitely be using this many times!
This recipe failed to deliver.
this recipe is very good. When I make it the next time, I will drain all the fat before adding the onions. I drained almost the whole 1/2 cup of bacon fat from the finished jam. It was quite greasy. other than that, yummy!
I had never had bacon jam and kept seeing it on different programs and thought it was a delicious idea. Maybe it was because of my preconceived notion that the bacon would really shine through and the spread would be nice and smoky. It ended up tasting more like bacon sloppy joe mix, or barbecue sause and being REALLY sweet, and I didn’t even add all of the ketchup. I don’t think it’s a bad recipe, I just think it’s too sweet for my palate. Mine was also considerably greasy. I drained all of the bacon emptied all of the grease aside from probably a tablespoon or two, definitely nowhere near a half cup. The grease rose to the top and looks a mess, my hope is I can scoop a good amount of it off once its completely cooled in the fridge. Thanks for the recipe, it was fun to try.
My daughter is allergic to maple, any suggestions? I could use corn syrup for the sweetness, but do I need anything extra flavor?
My family has a big Family Cook-off every year, I tried this on the folks in my office; we tried it with everything from crackers to salmon. I asked them to choose between this and the Candied Bacon Pigs (also a yummy recipe) With their unanimous slobbering votes I took it to my cook-off where I won 1st place in appetizers. I pretty much followed the recipe, I used apple-wood bacon because I found some on sale and my store was out of sherry vinegar so I used Chianti Wine vinegar the 2nd time. This is going to be a new family fav!
So I thought I had plenty of time to make this, but I should have allowed about two hours. The house still smells wonderful and we can’t wait to take this to a party tomorrow. I completely cooked the bacon and removed it to drain then fried the onion in bacon grease. The finished product doesn’t feel greasy at all.
Good stuff, and I took the advice of a couple reviewers. I poured off almost all the bacon drippings – there was still enough fat to sautee the onions. I also added the ketchup with the rest of the liquids, but I may omit it all together next time. The recipe is veering close to a sweet BBQ sauce and I think it would allow the bacon to shine through a bit more.