Bacon, Maple and Bourbon Jam
  • Servings: Makes approx. 1 1/2 cups
  • 1 cup wine-for the cook
  • 1 pound thick sliced Bacon, cut into 1” pieces (Applewood Smoked preferably)
  • 1 large onion, sliced
  • 4 cloves of garlic, chopped
  • 1/4 cup apple cider vinegar
  • 3/4 cup brewed coffee
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup Bourbon
  • 1-2 teaspoons chipotle chilies in Adobo (more or less, depending on taste)
  1. Cook bacon in large pan over medium heat until crisp. Reserve 2 Tablespoon of the grease in the pan, draining the rest. Set bacon aside.
  2. Add the onions and sauté until soft, about 5-7 minutes. Add the garlic and sauté until fragrant, about a minute or two.
  3. Deglaze the pan with the vinegar; cook until vinegar is reduced by 1/2.
  4. Add the coffee, brown sugar, maple syrup, chipotle chilies, and the bacon. Reduce the heat and simmer until reduced to a syrupy consistency, about 60 +/- minutes.
  5. Process in a food processor, using on/off pulses until slightly smooth. Careful not to over process; you want it to still have the texture.
  6. Note: Make sure to use a thick sliced bacon; Applewood smoked if you can find it. The thin stuff will never hold up to the processing and will shrink up too much. Bacon Jam stores in a sealed container in the refrigerator for about a month, but my guess is it won’t be around that long.
Recipe Adapted from Closet Cooking For the Bacon Cooking Class - 109 Whenever I make up a batch of this we pretty much eat it on EVERYTHING! Burgers, toast, eggs, grilled cheese, name it. (Photo: