Brown Sugar Whiskey Bacon Jam

Dad’s everywhere really only wants one this for Father’s Day…bacon. Make the dads in your life happy with this sweet and savory bacon jam that can go on just about everything from an amazing burger to pizza topping, on a peanut butter sandwich, or just on a spoon. The best part is that it’s so easy to make that even a kid can make it, and it last for weeks in the fridge to enjoy well past Father’s Day. 

Yield: 4 servings

Brown Sugar Whiskey Bacon Jam

Brown Sugar Whiskey Bacon Jam

Make the dads in your life happy with this sweet and savory bacon jam that can go on just about everything from an amazing burger to pizza topping, on a peanut butter sandwich, or just on a spoon.

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 pound of bacon, chopped
  • 1 medium onion
  • 1 large shallot
  • 4 cloves garlic, minced
  • 2 tablespoons red wine
  • 1/4 cup whiskey
  • 1/4 cup brown sugar
  • 2 tablespoons maple syrup (or honey)
  • 2 tablespoons red wine vinegar
  • 1 sprig fresh thyme

Instructions

    1. In a large heavy-bottomed pot (preferably cast-iron Dutch oven)  add bacon and cook until the bacon is extra crisp remove from pan.  Remove about half of the bacon fat. 
    2. In a food processor add the onion, shallot, then pulse until about a small dice size. 
    3. Place the onion and shallot mixture into the pan and cook on medium until onion is shallots are a dark mahogany color and caramelized. 
    4. When the onions are cooking add the bacon into the food processor and pulse a few times until the bacon is chopped up as fine as a bacon topping. 
    5. Add the garlic and thyme then sauté until fragrant. 
    6. Once the onions are caramelized deglaze the pan with red wine, making sure to scrape up any fond at the bottom of the pot. Once the smell of alcohol burns off add the whiskey and cook until the smell of alcohol burns off again. 
    7. Add in the brown sugar, syrup (or honey), and vinegar cook for a minute to allow the water out of the maple syrup a little bit then add the bacon back and make sure it is all well combined. Keep in the fridge for up to two weeks. 

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