We love brunch and wanted something that would bring an extra punch to toast. While Webster states that jam is food made by boiling fruit and sugar to a thick consistency, we like our take on jam as a savory, sweet, chunky spread with deep rich flavors. This Jalapeno Maple Bourbon Bacon Jam will soon be a staple in your kitchen.
- 12 oz thick-cut bacon
- 1 Jalapeno
- 1 Sweet Onion
- 1 Shallot
- 2 tbs balsamic vinegar
- 4 tbs pure maple syrup (Treaty Oak Bourbon aged syrup)
- 1/4 cup Treaty Oak Ghost Hill Bourbon
- 1/4 water
- A dash of cayenne
- Salt and pepper to taste
How to make Jalapeno Bourbon Bacon Jam
Slice the bacon into .5 inch pieces and cook on medium hi until crisp. You want to render all the fat from the bacon. Once the bacon is crispy remove the bacon and drain all but about a third of the bacon fat from the pan.
Dice the jalapeno, sweet onion and shallot. As the sweet onion cooks, it will caramelize for savory and sweet while the shallot will add some spice.
Add the onion, shallot, and jalapeno to the pan. Saute until onions are translucent and jalapeno is cooked.
Once the onion and jalapeno mixture is complete add the other ingredients. Stir in the balsamic vinegar, maple syrup, bourbon, water, cayenne pepper and salt, and pepper.
If it starts to get too thick, you can add more water, bacon fat or vinegar.
Add the diced bacon to the pan. Continue to cook on hi until liquid cooks off and the syrup is left.
It is important to use quality ingredients. Especially in the maple syrup and bourbon. For our recipe, we are using Treaty Oak Ghost Hill Bourbon. This is a grain to glass bourbon made in Dripping Springs, Texas. Their Ghost Hill Bourbon is a wheated bourbon giving it a sweet, earthy flavor that gives way to dark fruit and oaky maple profile. The perfect combination to pair with bacon and balsamic.