Bacon and jam are two delicious staples of a Southern breakfast. Why not put them together in a bacon jam recipe? Then you can spread and dollop that savory-sweet goodness on dishes at every meal.
The bourbon and brown sugar are the perfect complements to rich bacon. The alcohol evaporates but leaves behind a kind of buttery, honeyed flavor.
As bacon recipes go, this is one of the most versatile. Bacon jam is a rich and flavorful spread that can be used on sandwiches and burgers, over garden greens, or as a topping for breakfast dishes. It can add a savory punch to almost any dish. And best of all, it’s easy to make!
Bacon Jam for Breakfast
You can spread this condiment on homemade southern biscuits, toast, bagels, or English muffins for a delicious breakfast treat. Place it on the table in a jam jar to get the taste of bacon on your breakfast bread. You can even use it as by the tablespoon full as a topping for pancakes or waffles in place of or along with sweet maple syrup.
Bacon Jam for Lunch and Dinner
This condiment really shines with meat dishes and vegetables. For example, add a dollop of bacon jam to your lunchtime burger for an extra burst of flavor. It pairs well with beef, turkey, or veggie burgers.
Use it as a spread for cheese sandwiches — especially a grilled cheese sandwich. It adds a sweet and savory flavor that complements a variety of sandwich fillings.
For dinner, try this recipe as a glaze for chicken, pork, or salmon. It adds a rich flavor to the dish and helps keep the meat moist.
Use bacon jam as a dip for crackers, pretzels, or vegetables. It also pairs well with cheese and charcuterie boards. Just spoon it into a clear glass dish for your guests to dollop on their cheese and crackers.
How to Make Bacon Jam
In this recipe, I’ll show you how to make a classic southern bacon jam. It’s sure to add flavor to all your meals. Equipment wise, all you really need is a large skillet, a slotted spoon, a cutting board, and maybe some paper towels. If you want a more jamlike consistency, you can use a food processor.
- 1 1/2 pounds bacon, chopped
- 1 teaspoon butter
- 3 large onions, diced
- 1 teaspoon Kosher salt
- 1/4 cup bourbon
- 1 cup apple cider vinegar
- 3/4 cup brown sugar
- 1 pinch cayenne pepper
- 1/4 cup grainy mustard
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra virgin olive oil
- Place bacon in a cast-iron skillet over medium-high heat and cook until bacon is golden and crispy and fat has been rendered, about 6-8 minutes. Remove the cooked bacon from the pan and drain. Transfer bacon to a cutting board and allow to cool.
- Add butter, onions, and salt to the skillet. Reduce the heat to low and cook onions until they are translucent and tender, about 10 minutes.
- Add bourbon, vinegar, brown sugar, cayenne, and mustard to the mixture and simmer until thickened, about 20 minutes. Add bacon to the skillet and stir until incorporated.
- Remove from heat and add balsamic vinegar and olive oil. Mix thoroughly until heated through. Be sure to scrape up the tasty browned bits when you remove from the skillet. Refrigerate in a canning jar until ready to use. Serve with burgers, over greens or other vegetables and meats.