Whisky Bacon Jam

Ingredient List

2 Lbs. Bacon, chopped, cooked and drained

1 Sweet Onion, chopped

5 Cloves of Garlic, minced

1/2 C Cider Vinegar

3/4 C Brown Sugar

1/2 C Maple Syrup

3/4 C Whisky

My Bacon Jam recipe is SO WORTH the effort to make. And it gets finished in the Crock Pot! So once everything is ready and prepared there is little effort. Many people don’t really know what to do with a bacon jam. It can be spread on a slice of toasted baguette, or even bring your grilled cheese sandwich a whole new life! Here is how I made my Whisky Bacon Jam.

I first started by browning my bacon. You don’t want it super crispy but you will definitely want it to be cooked and the fat to be rendered down.

Then while your bacon is draining on paper towel, save 2 tablespoons of the bacon fat and saute your chopped onion until translucent and then add your garlic to the onion mix.

You will then want to take a separate pot and start to bring the cider vinegar, maple syrup, and brown sugar to a slight boil. Just enough so the brown sugar is dissolved.

Once the onions and garlic are tender and soft, dump them in the pot with the vinegar and sugar. Boil for about 3 minutes.

Remove the onion mixture from the heat and allow to cool for a few minutes. Then you will want to pour into a food processor and blend it until mostly smooth.

Pour the bacon and the whisky into the crock pot and then add the onion mixture also. Allow the crock pot to cook on high for about 3-4 hours until everything is cooked down.

Blend the bacon jam a little bit. You don’t want it smooth but more of a chunky jam texture. You can use immediately or you can store in the fridge in an air tight container.