This recipe for Whiskey Maple Bacon Jam is going to be your most favorite holiday recipe. It’s a guarantee. Maybe the idea of bacon jam sounds unusual, but this Whiskey Maple Bacon Jam is unbelieeeeevable. It features a pound and a half of bacon, so you’re on board, right?
When I asked my S.O. for his thoughts on this Whiskey Maple Bacon Jam, he said “it shocks and delights with its rich and robust flavor”, and that its “deliciousness smacks you in the face.” So, that’s a good thing, yes? I swear, I’m not making this up. Those were his very words.
The main ingredients here are bacon, onions, maple syrup, brown sugar, and whiskey. The onions caramelize and become soft and sweet, which is complemented by the maple syrup and brown sugar. The smoky paprika and spicy chili powder are a nice contrast, as well as the salty bacon and tangy balsamic vinegar.
We’ve had a bottle of maple whiskey that my S.O. got at the office holiday party last year, and I’ve wanted to make something with it for months. This Whiskey Maple Bacon Jam was too good an opportunity to pass up. This recipe begs for maple whiskey specifically.
The aroma of this Whiskey Maple Bacon Jam when it’s cooking is so intense and dreamy. It’s both sweet and savory. It has a little bit of everything to satisfy tastebuds – sweet, salty, smoky, tangy, and spicy. It has it all.
The Wright® Brand Bacon Hickory Smoked is incredible. I like that it’s cut thick, and it crisps up super well, and it sounds weird to describe bacon this way, but it almost melts in your mouth. It’s amazing. I’m a total convert to this bacon.
I never won’t – yes, a double negative for emphasis! – serve this at a holiday party, or ANY party. This Whiskey Maple Bacon Jam will always be a holiday staple from here on out. It’s an absolute must. I couldn’t deprive my guests of it.
Maybe this is over-the-top, but if someone tells me they’re having a party, and it doesn’t include bacon jam, I’m not going.
This Whiskey Maple Bacon Jam is easy to make, and it’s ready to eat in a little over a half hour. You can actually make it ahead of time though, and it will store in the refrigerator for about a week. With all the last-minute things that must be done for holiday meals and parties, you will need recipes that you can make in advance so that your holiday is stress-free.
Setting aside 30-40 minutes to prep this Whiskey Maple Bacon Jam a few days before your holiday dinner will free up time on the big day so that you can visit with your guests. The best part of the holidays is spending time with friends and family, and this will help keep you out of the kitchen.
Everything else on the appetizer tray can also be super simple – a variety of cheeses and crackers, as well as other meats, and it will make for an elegant and diverse tray. But the star of the show will be this Whiskey Maple Bacon Jam.
By the way, this Whiskey Maple Bacon Jam recipe fills a 16 oz. jelly jar perfectly, so this would also be an incredible gift. Last year, within my extended family, we agreed to exchange food gifts. If we agree to those same terms this year, then spoiler alert: this is what everyone is getting. 🙂
Whiskey Maple Bacon Jam
Ingredients
- 1 1/2 lbs. bacon reserve 3 tbsp. bacon grease
- 1 medium yellow onion chopped
- 1/2 medium purple onion chopped
- 2 teaspoons minced garlic
- 10 shallots finely chopped
- 1/2 tsp. chili powder
- 1 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. maple whiskey
- 1/2 c. maple syrup
- 1/4 c. balsamic vinegar
- 1/2 c. packed brown sugar
Instructions
- In a large skillet, cook bacon over medium-high heat until crisp.
- Drain on paper towels, and discard all but 3 tbsp. drippings.
- Crumble bacon into 1/4-inch bits, and set aside.
- Add the yellow and purple onion to the skillet.
- Cook on medium until soft, golden, and nearly caramelized, about 7-8 minutes.
- Add the garlic and shallots, cooking until soft, about 4-5 minutes.
- Add the chili powder, paprika, salt, and pepper to the skillet, stirring to combine.
- Remove from heat, and add the maple whiskey and maple syrup.
- Return to heat, allow to bubble, and cook for 2-3 minutes, stirring constantly, or until thickened.
- Add balsamic vinegar and brown sugar to the skillet.
- Cook an additional 2-3 minutes, stirring constantly, or until sugar is nearly dissolved.
- Reduce heat to low, and stir in the crumbled bacon.
- Cook for an additional 8-10 minutes, stirring occasionally.
- Remove from heat and cool.
- Serve with crackers. Store in the refrigerator.
Audrey says
I know quite a few people that would enjoy me making this for Christmas. Thanks for sharing on #TastyTuesdays
Helen at the Lazy Gastronome says
Now that sounds amazing! Thanks for sharing on the What’s for Dinner link up!
fabiola says
So delicious! This recipe is going to be my feature at this coming Sunday! Hope to see you again and again. Happy Holidays!
Sarah says
Awesome – thank you so much!!!
Sandhya Nadkarni says
That looks absolutely droolworthy! thanks for sharing at Fiesta Friday!
Theresa @DearCreatives says
Oh wow. This sounds so unique I bet its yummy. Thanks for sharing at the Inspiration Spotlight party! Pinned & shared.
Sarah says
Thank you so much!
Miz Helen says
Hi Sarah,
I have been wanting to make some Bacon Jam and your recipe looks fantastic, I am pinning it! I really appreciate you sharing with us at Full Plate Thursday. Hope you have a great week and come back soon!
Miz Helen
Sarah says
Oh it is SO good. One of my favorite foods on the planet! Please try it – you’ll LOVE it!
Olga says
Would it be TOO much to put this as a topping on burgers? Maybe just a spread on the bun? This sounds delish!
Sarah says
Definitely not. It would be SO good! I would go light on other toppings since the bacon jam is pretty rich, but it would be INCREDIBLE on a burger!! I want to do that soon with havarti cheese! Let me know how you like it!
Erin says
Is this something that can be canned and kept on the shelf for a little longer?
Sarah says
I’m honestly not sure! I wish I was more familiar with canning to help with that question. I’ve really never done much canning! I’m sorry I’m not more helpful!
Linda says
We had this in a restaurant that was served with pork rinds. My son in law loved it. I’m making this for him for Christmas.
Sarah says
It’s one of my very favorite recipes on the whole blog, and I just made it again this week. I LOVE this recipe! I just serve it on crackers! Never would’ve thought about pork rinds, but I bet that’s amazing. Please let me know how you guys like it. 🙂
Marcel says
Made this, definitely a killer!!! Merci beaucoup!
Sarah says
Thank you!! I’m IN LOVE with that bacon jam. 🙂 Happy holidays!
Missy says
This looks amazing! Should it be served hot or cold?? Thanks!
Sarah says
I adore it. Of all the recipes on the blog, that’s still one of my all-time favorites, and I make it for most holidays. Now I’m thinking I should make it for the Super Bowl today!!! Lol. I serve it cold! 🙂 I’ll add that in the notes!!
Amanda says
I tried this recipe and while it tastes great, it hardened to be really tacky. It’s not loose/easy to spread. Can you tell me what I did wrong or what I can do?
Sarah says
It should be tacky like a jam…. it should be a bit sticky & tacky… it’s a quick-cook jam, and that texture sounds right to me. It doesn’t spread particularly easily, but that’s because of the size of the bacon chunks. We usually scoop it onto crackers. If you’d like it to be smoother, you can throw it all in a food processor and pulse it smoother — that would just be a preference thing.
On other other hand, if it’s HARDENED, you may have cooked it too long, almost to a hard candy boiling point, for example.
Bethany says
What could you substitute the whiskey with?
Sarah says
You can probably leave it out entirely, and it would be fine, but most any liquor will work – amaretto, bourbon, dark rum…. what were you thinking you’d swap it with?
Stephanie J Schmitz says
Hi, this recipe is delicious! Silly me, I chopped those scallions by hand and later later realized the food processor would probably have been a whole lot faster and easier. I will say that with this recipe i was able to fill five – 8oz jars. If anybody is going to make this you might want to have an extra jar or 2 on hand.
Sarah says
WOW!!! Seriously? I’ve made this a bunch of times and it consistently makes 16 oz. or 2 cups. Crazy!! I’m glad you got EXTRA though, that’s not really a bad thing. 🙂 You could easily freeze some if you need to. I’m so glad you like it! Thank you so much for your tip and comment. 🙂
John says
I made this once, as a condiment onpork rib hoagies, and it was fantastic. Then this year as a test run for a Christmas potluck we do, I stuffed into wonton wrappers and fried them. I made some straight bacon jam, and some with a small chicken cube. Both were off the hook good. My wife preferred the ones with the small piece of chicken, felt it had better mouth feel, but I loved it both ways. I am thinking of making a beer cheese dip tomdip the wontons in to give it a little savoury kick on top.
Sarah says
OMG, THAT ALL SOUNDS AMAZING. Do you want to join me on the blog here to do a bacon/meat day of the week????? LOL. This stuff sounds incredible! Do you have a blog of your own or an instagram or something where I can follow along on your food fun?? I like the way you think with some of these ideas!
After Christmas, I have to try the wonton wrapper thing, and definitely the pork rib sandwiches. Those both sound incredible.
I do LOVE this stuff. Served it most recently at Easter with just cheese and some crackers. Super basic, but super good! Thanks for your tips!! 🙂
Deb S says
Cannot wait to try this. I am thinking it would be a great topping for a baked brie.
Sarah says
YES! That’s a fantastic idea!
Darlene says
This recipe sounds great. Can it be canned for longer shelf life?
Sarah says
Truthfully, I do not know! I am not familiar enough with the canning process to be able to say, unfortunately. I wish I could help on that front!
Glynda says
Is the alcohol burned off?
Sarah says
It does burn off!
Diane Moshier says
I am going to try this sounds yummy. It can be frozen? Thinking of Christmas gifts!
Sarah says
It can be frozen! But I don’t know how to make it “preserved”. But frozen, yes! Excellent gifts!
Laurie says
Thinking of making this and using it as a cake filling. Gonna make my white velvet cake on a pellet smoker, bacon jam filling with a maple cream cheese icing
Peachy says
Wonderful recipe. ❤️❤️❤️
I gather from research the lovely texture wouldn’t make it through pressure canning (a must with any meat).
I used Jameson brand whiskey and added more to taste. I used dark brown sugar; light might be better.
After cooking it down I did food process about a third to half of it for spreadability and to stick together rather than bits falling all over. It’s especially delicious on a cracker spread with cream cheese. My preference is at room temperature. This would be amazing on burgers!
J Green says
Is the 3 TBSP of bacon grease for cooking the onions etc.. can I can this jam
Thanking you in advance for the info
Sarah says
I have never canned, so I’m honestly not sure, I’m sorry I can’t help as far as that goes!