Bourbon Maple Bacon Jam Recipes

BACON-BOURBON JAM

Bacon-Bourbon Jam image

The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. No need to use fancy bacon; regular supermarket bacon will work perfectly well. Transcribed from a recipe at Serious Eats. http://bit.ly/e1MPDp

Provided by DrGaellon

Categories Pork

Time 4h15m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs bacon, cut crosswise into 1-inch pieces
2 medium onions, diced (about 2 cups)
3 medium garlic cloves, peeled and coarsely chopped (about 2 teaspoons)
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup maple syrup
6 tablespoons brewed coffee
6 tablespoons Bourbon

Steps:

Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.

BOURBON BACON JAM

Bourbon Bacon Jam image

Make and share this Bourbon Bacon Jam recipe from Food.com.

Provided by gailanng

Categories Sauces

Time 1h45m

Yield 1-2 cups

Number Of Ingredients 13

Ingredients

1 lb smoked bacon, pre-sliced
1 large onion
1 jalapeno pepper (to taste) (optional)
2 large garlic cloves
1/4 cup dark brown sugar, firmly packed
3/4 cup brewed coffee
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
1/4 cup maple syrup
1/4 cup Bourbon
1/4 cup water
black pepper, freshly ground, to taste
1/2 teaspoon red chili pepper flakes (chipotle or ancho to taste)

Steps:

Preheat heavyweight saucepan or Dutch oven on medium heat. The pot's capacity should be around 3-quarts.
Prep work: Cut bacon into 1-inch strips. Cut onion in half, and then cut each half into 1/4-inch slices. Dice jalapeno pepper (for less heat, remove ribs and seeds). Chop garlic cloves.
Add bacon to pot. Fry until fat renders and bacon is lightly browned and beginning to crisp. Transfer bacon to plate lined with paper towels and let drain. Pour off all but one tablespoon of bacon fat.
Add sliced onions and jalapeno peppers to pot. Sauté on medium heat until tender, about 5 to 10 minutes. Stir in chopped garlic and sauté until fragrant, about 10 seconds.
To onion, jalapeno and garlic mixture, add dark brown sugar, brewed coffee, apple cider vinegar, balsamic vinegar, maple syrup, bourbon, water, black pepper and red pepper flakes. Stir well to combine and deglaze pot. Bring to a boil and cook for 2 minutes, stirring constantly. Add bacon and stir to combine. Mixture will be soupy. Reduce heat to a simmer. Continue to cook, uncovered, for 1 to 1-1/2 hours, stirring occasionally, until liquid becomes thick and syrupy.
Remove pan from stove. Cool for about 30 minutes.
Spoon mixture into food processor bowl. Pulse 3 times in 1-second pulses. Taste the jam. If it's too chunky, pulse 1 to 2 more times. Do not over-process. The jam should have chewy bits of bacon throughout.
Spoon bacon jam into glass jars with tight lids. Store in refrigerator for up to 3 weeks.

Nutrition Facts : Calories 3176.7, Fat 190, SaturatedFat 62.4, Cholesterol 498.9, Sodium 10555.7, Carbohydrate 141.7, Fiber 3.2, Sugar 117.3, Protein 170.9

BACON JAM

Bacon Jam image

A savory, chunky jam you can spread on a baguette.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h20m

Yield Makes about 2 3/4 cups

Number Of Ingredients 10

Ingredients

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 cups finely chopped shallots (from 3 large or 8 small shallots)
4 small cloves garlic, chopped (about 1 tablespoon)
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 cup bourbon
1/4 cup maple syrup
1/3 cup sherry vinegar
1/3 cup packed light-brown sugar

Steps:

Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.

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