Yum Hey What's for Dinner Mom?: Make Your Own Whiskey Bacon Jam


Make Your Own Whiskey Bacon Jam

My friend Stephanie invited me over last week to make bacon jam. I'd been avoiding jumping on the bacon jam wagon for a long time because I'm a rebel like that. I finally caved because I really wanted to be around another adult person during the day time hours, small chatty children have a tendency to do that to you. Off we went to make nirvana in a pot.

My first job was to slice 5 onions in the food processor while Steph chopped bacon. I fried bacon and taste tested next, I'm good at that job!

Out came the bacon in went the onions and sugar to caramelize, this is about the point I realized how deliciously evil it was going to be.

On and on went the torturous smells of caramelized onions, bacon and whiskey, until finally it was time to puree and taste. Some of it actually made it into jars, to be brought home, although honestly I could have eaten it all, or made an honest attempt to.

The recipe was departed from so many times I don't know exactly how much went in to the pot during seasoning time. I'll give you the basic measurements of the important things and a list of pinches and tads.

Whiskey Bacon Jam
3 pounds thick bacon
5 walla walla onions
1/2 cup brown sugar
2 garlic cloves, chopped or pressed
1 1/2 cups coffee
1/2 cup whiskey+an extra splash
dollop of maple syrup
dash of balsamic vinegar
dash of hot sauce**more depending on your tastes
sprinkle of cinnamon
sprinkle of cayenne
couple good dashes of smoked paprika
fresh grated nutmeg--about 1/4 of one?

Chop the bacon into half inch pieces and fry in batches until the edges are getting crisp
pour off all the bacon fat but 3 TBSP or so(don't worry about too much or too little)
add the onions and the sugar and cook over medium heat until soft and sweet about 30 minutes
add the liquid ingredients and the spices cook and bring to a quick boil
add the bacon reduce heat and cook on medium low for at least two hours
stir occasionally and be sure NOT to burn it
when it is thick and sticky turn off the heat and let it cool
after it has cooled pulse it in the food processor until it is the consistency you want, some like it with bigger pieces of bacon others may want it finer
spoon into jars and store in the fridge

That night Stephanie made big stuffed chile peppers with fresh cheese and bacon jam inside and fried up chile relleno style. I won't even tell you about the cheese and bacon jam sauce she pour over the top of them, whoops I just did. The next day we had toast and bacon jam for lunch. And salmon glazed with bacon jam for dinner.

The next day we tried grilled cheese and bacon jam for lunch and then the jar ran out. I'm a wee bit afraid of opening the next jar, I may just sit down and eat it with a spoon.

You can easily adjust the spices and flavors to your liking, I think the one thing that really set it off was the nutmeg so don't leave it out. You could definitely add some ginger to the mix, that would be fantastic. The original recipe called for chipotle powder which we didn't have, the adults all thought the jam needed a bit more heat and smoke so I will definitely be adding that next time we make this.

Peace and Love--


  1. Sounds like a very fun afternoon.

  2. Someone sent me a link to your Bacon Jam recipe... and I riffed on it a bit to create my own chutney recipe. I mention your blog and (hopefully) give credit where credit is due. Please check it out and let me know what you think. www.gregorthecat.com


  3. So--do you think this could be canned-canned? Or is it too low in acid to be safe? Pressure canning? I'm thinking Christmas presents here! So excited to take a long drive and pick your brain...

  4. Just made this recipe, used molasses instead of maple syrup. Lots of smoky flavor with that!


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