Whiskey apple bacon jam brings crisp bacon, tender Fuji apples, slow-cooked onion, and maple syrup together in one rich, sticky spread. Apple cider vinegar keeps the sweetness balanced, while whiskey and a small amount of espresso powder add a deeper, slightly roasted finish without making the jam taste like coffee.
Spoon it over burgers, serve it with cheese and crackers, tuck it into a grilled cheese, or spread it on warm biscuits. It’s sweet, savory, a little smoky, and packed with small pieces of bacon and apple in every bite.
Ingredients
- 1 pound thick-cut bacon, diced
- 1 large yellow onion, finely diced (about 1 ½ cups)
- 2 small Fuji apples, peeled and diced (about 2 cups)
- 2 teaspoons minced garlic
- ½ cup packed brown sugar
- ¼ cup pure maple syrup
- 3 tablespoons apple cider vinegar
- 1 teaspoon chili powder
- ½ teaspoon instant espresso powder
- 3 tablespoons whiskey
Instructions
- Crisp the bacon: Add the diced bacon to a medium saucepan and cook over medium heat, stirring occasionally, until browned and crisp. Transfer it to a paper towel-lined plate.
- Soften the onion: Leave about 4 tablespoons of bacon drippings in the pan and carefully discard the rest. Reduce the heat to medium-low, add the onion, and cook for 8–10 minutes, until soft and beginning to turn golden.
- Cook the apples: Stir in the diced apples and cook for 4–5 minutes. They should begin to soften while still holding their shape.
- Add the aromatics: Stir in the garlic and chili powder. Cook for about 30 seconds, just until the garlic becomes fragrant.
- Deglaze with whiskey: Remove the pan from the heat before pouring in the whiskey. Return it to the burner and simmer for 1–2 minutes, scraping the browned bits from the bottom of the pan.
- Build the jam: Add the brown sugar, maple syrup, apple cider vinegar, espresso powder, and cooked bacon. Stir until the sugar and espresso powder have dissolved, then bring everything to a gentle simmer.
- Reduce until thick: Lower the heat and simmer uncovered for 10–12 minutes, stirring often. The jam is ready when it looks dark and glossy and a spoon drawn across the pan leaves a path that slowly fills back in.
- Cool and serve: Remove the pan from the heat and let the bacon jam rest for 10 minutes. It will thicken further as it cools. Serve warm or at room temperature, or gently reheat it after refrigeration.
Don’t lose this whiskey apple bacon jam recipe—save the image below to your Pinterest board so you’ll have it ready for your next burger, cheese board, or weekend breakfast.
Tips for the Best Bacon Jam
- Cut everything small and evenly: Small pieces of bacon, onion, and apple make the finished jam easier to spread and ensure every spoonful has a little of each ingredient.
- Measure the bacon drippings: Keep about 4 tablespoons in the pan. Too much can leave the jam greasy once it cools.
- Keep the heat gentle: After adding the sugar and maple syrup, use low heat and stir frequently. The mixture can scorch quickly as it thickens.
- Don’t overcook the apples: They should become tender but retain some texture. Cooking them until mushy will make the jam feel more like applesauce.
- Go easy on the espresso: Stick with ½ teaspoon. That amount adds depth without leaving an obvious coffee flavor.
- Watch the consistency: Take the jam off the heat while it still looks slightly looser than you want. It will become noticeably thicker as it cools.
Storage and Reheating
Allow the whiskey apple bacon jam to cool, then transfer it to an airtight container and refrigerate for up to 7 days. The bacon fat will firm up when chilled, so warm only the amount you need in a small saucepan over low heat or microwave it in short intervals until spreadable.
For longer storage, freeze the cooled jam in small portions for up to 2 months. Thaw it overnight in the refrigerator before reheating. Because this recipe contains bacon and onion, it should not be stored at room temperature or preserved using a standard water-bath canning method.
