Bacon Jam

People were raving… After the first Chefs Experience, we had many requests for this. So here it is…

Bacon Jam

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Course Misc
Servings 3 Cups


  • 1 1/2 lbs bacon Cut into 1in pieces
  • 2 Cups Shallots Chopped
  • 4 Small Garlic Cloves Chopped
  • 1 Teas Chili Powder
  • 1/2 Teas Ground Ginger
  • 1/2 Teas Ground Mustard
  • 1/2 Cup Bourbon
  • 1/4 Cup Maple Syrup Buy the good stuff!
  • 1/3 Cup Sherry Vinegar
  • 1/3 Cup Brown Sugar


  • Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.
  • Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
  • Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.