Bacon Onion and Bourbon Jam is savory, sweet, and full of delicious flavors. This condiment is absolutely fantastic as part of a crudités platter and on crackers, bagels, and even as a flatbread topping.
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Here’s something I’ve been wanting to make for quite a while. Bacon, onion jam is a fun different condiment. One thing I absolutely love is a good crudités plate. Quite often, on a Sunday afternoon, putting a plate together of fun little bites is what I love to do and just nosh for a while instead of a full dinner. It is just fun to have little bites of cheeses, meats, nuts, dried fruits, and maybe little pastries like some of what I have posted about over the years. The addition of a jam to balance out the cheeses and meats is a way to really complete the presentation and flavor profile. A Bacon, Onion, and bourbon jam is a fabulous addition that I think can really balance all this out.
If you like both sweet and savory in a combination, this bacon, onion, and bourbon jam is just perfection. It has flavors of smokey bacon, caramelized onion, and just the hint of bourbon that all combine to make an incredible spread that is fantastic, not only on a crudités platter, but it’s fantastic on almost anything. I even love it as a flatbread topping, alone on crackers, and even on biscuits.
Making a bacon jam is relatively straightforward. It does take a bit of stirring and patience, as you want to slowly caramelize the onions to really bring out the onions’ delicious sweetness. So, take your time and just keep an eye on them until the onions get really deep golden brown. Then you can briefly blitz them in a food processor or blender to get to a spreadable consistency. If you don’t have a food processor, it is, in my opinion, one of the most useful tools in my kitchen and is worth every bit of the investment. I love this 14 cup Cuisinart. As it is reliable and strong to power through everything. (I get a tiny commission if you use this link, at no cost to you. Please consider using any link on this page to help fund my blog)
These are absolutely crazy times going on, and I hope to bring you some little peace, joy, love, and maybe a bit of happiness in whatever comes next. Please stay safe and think of others in your choices of what you do. I’d love to hear from you if you have any questions on anything about food and baking.
Bacon, Onion, and Bourbon Jam is savory, sweet, and full of delicious flavors. This condiment is absolutely fantastic as part of a crudités platter and on crackers, bagels, and even as a Flatbread topping.
- 1 pound thick-cut bacon cut into 1/4-inch pieces
- 2 large sweet or yellow onions halved and sliced into 1/4-inch slivers
- 2 garlic cloves minced
- 1/3 cup pure maple syrup
- 1/4 cup dark brown sugar
- 2 teaspoons Balsamic vinegar
- ½ teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves from 3–4 sprigs or ½ teaspoon dried
- 1/4 cup bourbon or whiskey
- Pinch of salt
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In a large non-stick or iron skillet, cook the bacon over medium heat until the bacon is crisp and the fat has been rendered. Remove the bacon to some paper towels to drain using a slotted spoon.
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Remove all but 2 tablespoons of the bacon fat. Keep the extra bacon fat in a heatproof container for other purposes, if desired. Sautéing green beans, for example!
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Add the sliced onions to the hot skillet and start to sauté. Once the onions have begun to soften, reduce the heat to medium-low and continue to cook, frequently stirring until the onions are deep golden brown and caramelized, about 40 minutes or so. Don't rush them. You want to slowly caramelize the onions, not just toast them.
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Once the onions have caramelized, add the minced garlic, stir and continue to cook for just a minute or so until the garlic has become fragrant.
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Add the cooked bacon, maple syrup, brown sugar, Balsamic vinegar, and the black pepper.
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Cook, stirring for about 3 minutes until the sugar has dissolved and it is bubbling nicely.
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Add the bourbon and the fresh thyme leaves. Bring to a quick bubble, and take off the heat.
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Let cool briefly.
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Put the bacon jam mixture into a food processor or blender and process just until you have more of a jammy consistency. It won't take more than a few pulses. You still want texture.
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Taste the jam and if it needs salt add just a pinch.
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Transfer this bacon jam into jars or a bowl and let cool.
This jam will keep for 5 days or so. It can be frozen and thawed. I like to freeze this in large ice cube trays and pull-out small amounts when I want some.
This jam is best brought to room temperature.
