This mouthwatering condiment combines the rich saltiness of bacon with the sweetness of yellow onions, smoky chili powder, and a touch of maple syrup and brown sugar. A splash of apple cider vinegar and a hint of bourbon also add a delightful tang and boozy kick to this delectable bacon jam. Whether used as a sandwich spread, mixed with cream cheese for a cracker topping, or even as a unique addition to deviled eggs, this irresistible Bourbon & Onion Bacon jam is guaranteed to have you coming back for more.

In 2015, I made Gentleman’s Whiskey Bacon Jam and used it to make Bacon Jam-Filled Cookies and a Super Naughty Chocolate Whiskey Bacon Jam Bundt Cake. Since then, I have often considered making another batch of bacon jam only to rule out the idea, since cooking bacon in our kitchen tends to result in our entire house smelling like bacon for over a week afterward. I’m pretty sure that I’ve mentioned before that when we do decide to take the time to cook bacon, we do it in large batches and freeze it for later use so that our house only has to smell every few months instead of every single weekend. Pretty much, the only time we ever cook one simple pound of bacon is when we have company so that we can serve them fresh non-frozen bacon. Anyway, since last weekend was one of the scheduled weekends we spent an entire morning cooking batch after batch of bacon to freeze for later use, I decided it was a pretty good time to go ahead and whip up another batch of bacon jam while the house was already heavily-scented with the smell of bacon grease. I mean, if the house was going to smell like bacon anyway, why not just go for it, right? P.S. If you need an excuse for your house to smell like bacon, it doesn’t get much better than this Bourbon & Onion Bacon Jam. It’s totally worth the cat’s fur smelling like bacon for a week or two afterward.

Ingredients:

• 2 Pounds of Thick-Cut Bacon
• 3 Tablespoons Bacon Grease
• 2 1/2 Cups Sweet Yellow Onions, Finely Chopped
• 1 Tablespoon Chili Powder
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Dry Mustard
• 1/2 Cup Bourbon
• 1/2 Cup Pure Maple Syrup
• 1/4 Cup Apple Cider Vinegar
• 1/2 Cup Light Brown Sugar, Packed

Directions:

1. Chop the bacon into small pieces and cook it in a large skillet over medium-high heat. When the bacon is very crispy, remove it from the skillet with a slotted spoon and then allow the bacon to drain on a paper towel-lined plate. Reserve 3 tablespoons of the bacon grease. Set the bacon aside for later use.
2. Place the chopped onions in a non-reactive metal saucepan with the 3 tablespoons of reserved bacon grease. Cook the onions over medium heat for 8 to 12 minutes, stirring occasionally.
3. When the onions are translucent, add the chili powder, salt, pepper, and dry mustard. Stir to combine.
4. Slowly add in the bourbon, being careful not to spill any outside of the saucepan. Increase the heat to high and cook for 3 minutes, stirring constantly.
5. Add the maple syrup; cook for 3 minutes, stirring constantly.
6. Add the vinegar and brown sugar; cook for 3 minutes, stirring constantly.
7. Add the bacon to the saucepan, reduce the heat to medium-low, and cook for 12 minutes, stirring often.
8. Allow the jam to cool some before storing it in airtight glass or freezer-safe containers.

Suggestions:

• I used two medium-large-sized onions for this recipe. A little more or less chopped onion will not overly affect this recipe.
• Make sure to use a stainless steel or non-reactive pan when cooking this bacon jam because of the apple cider vinegar.
• Remove the saucepan from the stove when adding the whiskey, to prevent the chance of a flare-up.
• This jam will only last for one week refrigerated. I suggest freezing some of it in small containers for later use since it makes a fairly large amount.
• Use this bacon jam on your favorite sandwiches, mixed with cream cheese to spread on crackers, as a filling for store-bought refrigerated crescent rolls, to slather on homemade cornbread, or as a topping for deviled eggs.

Improvements:

• Add a clove or two of minced garlic to the onions right before you add the seasonings.
• Fold chopped pecans into the jam when it is almost done cooking.
• Use this jam to make these Bacon Jam-Filled Cookies.
• Spread this jam on these Buttery Everything Bagel Seasoning Biscuits or these Buttery Fresh Herb Breakfast Biscuits.

Print

Yum

Bourbon & Onion Bacon Jam

Ingredients:

• 2 Pounds of Thick-Cut Bacon
• 3 Tablespoons Bacon Grease
• 2 1/2 Cups Sweet Yellow Onions, Finely Chopped
• 1 Tablespoon Chili Powder
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Dry Mustard
• 1/2 Cup Bourbon
• 1/2 Cup Pure Maple Syrup
• 1/4 Cup Apple Cider Vinegar
• 1/2 Cup Light Brown Sugar, Packed

Directions:

1. Chop the bacon into small pieces and cook it in a large skillet over medium-high heat. When the bacon is very crispy, remove it from the skillet with a slotted spoon and then allow the bacon to drain on a paper towel-lined plate. Reserve 3 tablespoons of the bacon grease. Set the bacon aside for later use.
2. Place the chopped onions in a non-reactive metal saucepan with the 3 tablespoons of reserved bacon grease. Cook the onions over medium heat for 8 to 12 minutes, stirring occasionally.
3. When the onions are translucent, add the chili powder, salt, pepper, and dry mustard. Stir to combine.
4. Slowly add in the bourbon, being careful not to spill any outside of the saucepan. Increase the heat to high and cook for 3 minutes, stirring constantly.
5. Add the maple syrup; cook for 3 minutes, stirring constantly.
6. Add the vinegar and brown sugar; cook for 3 minutes, stirring constantly.
7. Add the bacon to the saucepan, reduce the heat to medium-low, and cook for 12 minutes, stirring often.
8. Allow the jam to cool some before storing it in airtight glass or freezer-safe containers.

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Make these Deviled Eggs with Bourbon & Bacon Onion Jam with this Bourbon & Bacon Onion Jam. Get ready to wow your friends and family with this irresistible deviled egg recipe that is anything but traditional. By adding a sweet, salty, smoky, tangy, and slightly boozy bourbon and onion bacon jam, you can take your deviled eggs to the next level. The combination of rich, salty bacon, sweet yellow onions, smoky chili powder, and a touch of maple syrup and brown sugar creates an over-the-top flavor profile that is sure to impress. And with the addition of onion powder and chives to the egg filling, these deviled eggs are anything but boring with their oniony flavor. CLICK HERE for the recipe.