Print

Bourbon Bacon Jam Recipe

Print Recipe

★★★★★

5 from 706 reviews

This Bourbon Bacon Jam is a savory-sweet condiment made from crispy applewood smoked bacon, onions, garlic, bourbon, maple syrup, and spices. Slow-simmered to a rich, flavorful jam, it pairs perfectly with toasted baguette slices and creamy Brie cheese for an indulgent appetizer or snack.

Ingredients

Scale

Bacon Jam

  • 1 lb Applewood Smoked Bacon (or bacon of choice)
  • 1 Small Onion, finely diced
  • 2 Garlic Cloves, minced
  • 1/2 cup Dark Brown Sugar
  • 1/4 cup Sherry Vinegar
  • 1/4 cup Bourbon
  • 1/4 cup Maple Syrup
  • 1/4 cup Water
  • 1 tsp Smoked Paprika
  • 1 tsp Dijon Mustard
  • 1/2 tsp Fresh Thyme, roughly chopped
  • 1 tbsp Olive Oil (plus more for brushing crostini)

Crostini and Topping

  • 1 Large Baguette
  • 6–8 oz Creamy Brie Cheese

Instructions

  1. Oven Baking The Bacon: Preheat the oven to 400°F (200°C). Line a large rimmed sheet pan with tin foil and place an oven-proof wire baking rack on top. Lay the bacon strips in a single even layer on the rack and bake for 15-20 minutes until crispy and golden brown.
  2. Cool the Bacon: Remove the bacon from the oven and transfer to a paper towel-lined plate to cool. The bacon will shrink and continue to crisp as it cools.
  3. Prepare the Bourbon Mixture: In a medium bowl, combine sherry vinegar, bourbon, maple syrup, dark brown sugar, Dijon mustard, smoked paprika, and water. Stir well and set aside.
  4. Sauté Onions and Garlic: In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté for about 10 minutes until soft and translucent. Add minced garlic and cook for approximately 30 seconds until fragrant.
  5. Simmer the Mixture: Add the bourbon mixture to the pan, reduce the heat to medium-low, and simmer for about 30 minutes. Stir occasionally until the mixture reduces and thickens.
  6. Add Bacon and Thyme: Chop the cooled crispy bacon into 1/2 to 1-inch pieces. Add the bacon and chopped fresh thyme to the simmering mixture and cook for an additional 5 minutes.
  7. Cool and Refrigerate: Remove the pan from heat and transfer the bacon jam to a heat-proof bowl. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, or up to 3 days, allowing the jam to thicken further.
  8. Prepare Crostini: Preheat the oven to broil and set the oven rack to the upper third position, about 8 inches from the broiler. Slice the baguette into ½ inch slices and brush each slice with olive oil on one side.
  9. Broil the Baguette Slices: Arrange the baguette slices oil side up on a baking sheet and broil for about 2 minutes until lightly toasted. Remove immediately to prevent burning.
  10. Assemble and Serve: While still warm, top each crostini slice with a slice of creamy Brie cheese, then spoon about one tablespoon of bourbon bacon jam on top. Serve at room temperature for best flavor.

Notes

  • Use applewood smoked bacon for a balanced smoky flavor, but any thick-cut bacon works.
  • The jam can be stored refrigerated for up to 3 days and is great on sandwiches or burgers.
  • Adjust the amount of bourbon and maple syrup to taste for sweetness and booziness.
  • Be careful when broiling baguette slices as they can burn quickly; watch closely.
  • For a less boozy version, reduce or omit the bourbon and add extra water or vinegar accordingly.
  • This jam pairs excellently with cheeses other than Brie, such as goat cheese or sharp cheddar.

Keywords: bacon jam, bourbon bacon jam, appetizer, crostini, brie, party food, savory-sweet spread

Find it online: https://liamjayne.com/bourbon-bacon-jam-recipe/