The “Oak & Ember” Maple Bourbon Bacon Jam
This version uses a “Low-and-Slow” reduction to ensure the alcohol from the bourbon burns off, leaving only the deep, caramel notes behind.
| Category | Details |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Yield | Approx. 1.5 cups |
🍴 Ingredients
- The Smoky Core:
- 1 lb Thick-cut bacon (diced into ½-inch pieces)
- The Aromatics:
- 1 large Red onion (finely minced)
- 3 cloves Garlic (minced)
- ½ tsp Smoked paprika
- The “Spirit” & Syrup:
- ½ cup Good quality Bourbon (Look for notes of vanilla or oak)
- ½ cup Pure Maple Syrup (Grade A Dark works best)
- ¼ cup Apple cider vinegar (for the necessary “tang”)
- ¼ cup Brown sugar (packed)
👩🍳 Instructions
1. The “Crisp” Render
- In a large skillet over medium heat, fry the bacon pieces until they are dark golden and very crispy.
- The Essential Move: Transfer the bacon to a paper-towel-lined plate. Pour off all but 1 tablespoon of the bacon fat from the pan.
2. The Onion Softening
- In the same skillet (with the reserved fat), sauté the red onion over medium-low heat for about 8–10 minutes. You want them translucent and slightly caramelized. Add the garlic and smoked paprika in the last minute.
3. The Bourbon Deglaze
- Pour in the bourbon. Use a wooden spoon to scrape up all the “fond” (the brown bits) from the bottom of the pan—that is where the bacon flavor lives. Simmer for 2 minutes until the liquid reduces by half.
4. The Jammy Reduction
- Stir in the maple syrup, apple cider vinegar, brown sugar, and the cooked bacon.
- Reduce heat to low and simmer, stirring occasionally, for 25–30 minutes.
- The Visual Cue: The liquid should transform into a thick, syrupy glaze that coats the bacon. It should look like dark mahogany.
5. The Pulse Finish
- Let the mixture cool for 10 minutes.
- Transfer to a food processor and pulse 3 to 5 times. This creates a “jammy” texture rather than chunky bacon bits.
- Store in a glass jar. It stays perfect in the fridge for up to 2 weeks.
The “Blue Cheese” Pairing: For the ultimate flavor explosion, spread this jam on a toasted baguette and top it with a crumble of Sharp Blue Cheese. The funk of the cheese against the sweet bourbon-bacon is a world-class pairing.