Bourbon Maple Bacon Jam

Bourbon Maple Bacon Jam


I first tried bacon jam this summer from a favorite spot of mine on Granville Island. It was an instant thought of “I can’t believe I haven’t tried this delectable flavor medley before!”

The smoky, sweet, salty combination with an ancho chili kick to finish of the flavor depth along with the main star attraction Bacon is truly a flavor explosion in your mouth.

Prep time: 10 mins
Cook time: approx 1hr. 15-30 mins
Total time: approx 2 hours
Yields: approx 1 1/2 cups

    What you will need:

1 large sweet onion sliced
2 cloves garlic minced (more if you wish)
1 pound (good quality bacon) chopped into “bacon bit” size
1/3 cup bourbon
1/3 cup apple cider vinegar
1/3 cup Guinness beer
1/3 cup maple syrup (use 100% pure)
1/3 cup brown sugar
Fresh ground pepper to taste
Ancho chili powder (approx 1/2 tsp, but adjust to your taste)
A dash of Cayenne pepper



    What to do:

1. In a medium size saucepan cook the bacon on medium heat and render off most but not all of the fat.
Remove the bacon from the pot and put it to the side.

2. Now add the onions and slowly brown on medium heat until they become shiny and translucent and then add the garlic and brown gently a little more.

3. Add in the vinegar, Guinness, and maple syrup and stir together.

4. Add back in the bacon, brown sugar, pepper, ancho chili and cayenne pepper.

5. Stir these ingredients together and reduce heat to a decent simmer.

6. Now cover the pot and let simmer for approx the next hour stirring every so often. Let the mixture reduce until you notice almost a syrup consistency.

Once you are satisfied with the syrup like consistency or thickening of the jam remove it from the heat and let sit to cool.


What can you use the jam on?
That is up to you and your taste buds but I recommend anything as simple as toast… But it is absolutely delicious on burgers, grilled sandwiches, panini sandwiches or pizzas. I have also tried it on baked chicken and have had rave reviews!


This delectable sweet and savory (ying and yang) combination is full of flavor pow and will add a dimension to many dishes that you can dream of including Bacon
on or in.


Please also note that in many of the recipes I share I state that when adding any component (primarily spices) you can adjust those to your own palate.

Make it your own

I can also suggest that if you don’t want to use beer, you could substitute that with coffee, juice, or more of the liquids already used in the dish by adjusting their amounts equally.

One last word….. If you wish a smoother texture to your jam you can put it through a food processor for a few pulses… I like the more rustic chunky texture so I don’t not put mine through the food processor.

Once the jam has cooled you can store it in an airtight container or jar and keep it in the fridge for up to 3 weeks plus. I have heard as long as up to 4 weeks but never have had the jam be around any longer than a week due to it mysteriously disappearing!

You Gotta Try This!

About Westcoast Foodie Blogger

Husband, father, coach, volunteer, foodie, amateur of food from the soul, true flavors that come from heart and soul, Love all things Italian, love to travel to new places as well a familiar spots....dare to dream, experiment and expand your palate and embrace how food from the soul connects friends, family and new aquaintences. share ideas and wanderlust travel experiences with my blog...let me know if there is something that you want me to blog on or write about....Enjoy every moment of everyday. Follow me on Twitter @BCfoodieblogger and Facebook

Posted on November 1, 2012, in Great flavors, special extra treat and tagged , , , , . Bookmark the permalink. 3 Comments.

  1. Reblogged this on bcfoodieblogger and commented:

    I’ve been dreaming about this and think I’ll whip up a batch this weekend! Try it, you will Love it!


  2. Great foodie blog 🙂
    Do you ever spend much time in Surrey? I would love to send you our blogger’s free sample for your consideration.
    Shoot me an email with your contact info and I’ll send it along!


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