Whiskey Bacon Onion Jam


1 pound apple wood smoked bacon, cut into 1 inch pieces

2 large red onions, thinly sliced

1 clove roasted garlic

½ cup pure maple syrup

¼ cup balsamic vinegar

2 tablespoons Dijon mustard

1/3 cup bourbon whiskey

2 teaspoons Worcestershire sauce

¼ cup water

½ teaspoon cayenne

Kosher salt and freshly ground black pepper


In a large pot over medium heat cook your bacon until slightly crisp. Carefully remove with slotted spoon. Add the onions and cook until onions soften and become translucent. Then add the roasted garlic, maple syrup, balsamic vinegar, mustard, whiskey, Worcestershire sauce, water and cayenne. Season with Kosher salt and ground pepper. Using a whisk combine all ingredients. Bring the mixture to a boil, reduce heat to low and simmer the pot, stirring occasionally. After about 10 minutes add the bacon back into the pot. Cook until the jam starts to thicken. Remove from heat and allow to cool. Jam can be refrigerated for up to month.


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