As much as I enjoy developing, cooking, and eating healthy recipes, I do occasionally enjoy, shall we say, more indulgent foods. Bacon is one of my favorite indulgences. My whole family loves bacon, and my husband is also a bourbon fan. So when I came across a recipe for Bacon Bourbon Jam on Biscuits & Burlap, I just had to try my own adaptation. As I found out, there are many folks out there with their own variations. Now, I’m no fan of bourbon, myself. So let me reassure those of you who agree, that this doesn’t taste like bourbon. It just has an added layer of earthiness that complements the bacon beautifully. And for those of you who abstain from all alcohol, if you’re still reading, feel free to just skip the bourbon. This’ll still be scrumptious! Its uses are endless: sandwiches, toast, baked potatoes, appetizers. Heck, eat it with a spoon if you want!

You’ll find a printer-friendly version of the recipe at the bottom of this page. And, as promised, here’s one of my favorite things to do with leftover Pork Roast: Slice it thin and make a sandwich on home-baked rolls (stay tuned for that recipe, too), slathered with Bourbon Bacon Jam!

 

Ingredients:

¾ pound (340 g) thick-cut bacon

1 medium onion, diced for 1 cup (225 g)

1 to 2 cloves garlic, minced for 1 teaspoon

¼ cup (60 ml) cider vinegar

3 Tablespoons brewed coffee

3 Tablespoons bourbon

1 Tablespoons balsamic vinegar

3 Tablespoons brown sugar

3 Tablespoons maple syrup

⅛ teaspoon ground cayenne pepper

Directions:

1.) Dice the bacon, about ¾” (2 cm). Spread it out in a large skillet, then cook over medium-high heat until crisp. Stir frequently. Transfer the crispy bacon to paper towel to drain, reserving 2 teaspoons of the bacon fat.

2.) Return the 2 teaspoons of reserved bacon fat to the skillet, and add the onions. Fry until the onions start to turn translucent, then add the minced garlic. Cook about 30 seconds until garlic is fragrant and slightly browned.

3.) Add the cider vinegar, coffee, bourbon, and balsamic vinegar. Bring to a hearty simmer and cook for several minutes, scraping the bottom of the pan to loosen all the yummy brown bits. This also gives the bourbon some time to evaporate.

4.) Add the brown sugar, maple syrup, and cayenne, and return the bacon to the pan. Cook over medium-low heat for 10 to 15 minutes, or until the sauce thickens enough that it doesn’t immediately run back into a space you clear.

5.) Transfer the contents of the pan to a food processor fitted with the metal blade, or to a blender. Pulse several times until jam reaches desired consistency. Some sites say this will keep 2 weeks in the fridge, others say 4 weeks. I say if you still have some left after a few days, I’ll be surprised!

You’ll find a printer-friendly version of the recipe at the bottom of this page.