Nutritional values are estimates per serving
The condiment that makes everything better. Deep, smoky, sweet and slightly boozy — this is proper bacon jam done right. Incredible on burgers, toast, cheese boards, grilled chicken or eaten straight from the jar with a spoon. No judgement.
A note from us
Every ingredient here earns its place. The bourbon adds a smoky warmth that works brilliantly with the bacon — you would never identify it but you would miss it if it was gone. Same with the coffee — just a small amount but it deepens the colour and adds a subtle bitterness that stops the whole thing being too sweet. Do not skip either. Some people prefer their bacon jam completely smooth — if so give it a quick blitz with a hand blender at the end. We prefer it roughly chopped and chunky so you can see the bacon pieces. Both are correct, it just depends what you are using it for.
What you need 🛒
Bacon jam keeps for 2 weeks in the fridge and actually improves after a day or two as the flavours develop. Make it ahead.
How to make it 👨🍳
Cook the bacon in a large heavy based pan over medium heat until the fat has rendered and the bacon is golden and starting to crisp — about 8 to 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
Add the sliced onions to the bacon fat and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until deeply golden and caramelised. Do not rush this — the colour and sweetness comes from time, not heat.
Add the garlic and smoked paprika and cook for 2 minutes until fragrant.
Return the bacon to the pan. Add the brown sugar, maple syrup, apple cider vinegar, balsamic vinegar, bourbon and coffee. Tuck in the thyme sprigs.
Stir everything together and bring to a gentle simmer. Cook uncovered on low heat for 25 to 30 minutes, stirring every few minutes, until the liquid has reduced and the mixture is thick, glossy and jammy. It should hold its shape when you drag a spoon through it.
For a smoother more spreadable jam, tip the mixture onto a chopping board and give it a rough chop with a large knife — 8 to 10 cuts is enough. For a chunkier more rustic texture leave it as is. Both are great, it just depends what you are using it for.
Taste and adjust — more vinegar if it needs sharpness, more maple syrup if it needs sweetness, a crack of black pepper to finish.
Transfer to a sterilised jar and leave to cool. Store in the fridge for up to 2 weeks. It will thicken further as it cools — that is normal.
