Bourbon Bacon Jam


  • 1 lb. thick sliced bacon, large diced
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1/4 C. apple cider vinegar
  • 3/4 C. coffee
  • 1/4 C. maple syrup
  • 1/4 C. bourbon
  • 1/4 C. brown sugar
  • 1 chipotle chili in adobo, chopped*
  • 1/2 tsp. cumin
  • 1/4 tsp. black pepper


  1. In a large skillet, cook bacon until it starts to get crispy (don’t overcook it). Remove bacon from pan and set aside. Drain fat but leave about 1-2 Tbls. in pan.
  2. Add onions and sauté until softened. Add garlic and sauté for an additional minute.
  3. Add cider vinegar and stir to deglaze the pan. Stir in remaining ingredients, lower heat and simmer an hour or so until thickened to syrup consistency.
  4. Lightly process in food processor to desired texture (don’t make it too smooth!)


* Buy a can of Chipotle Chiles in Adobo and puree them in a blender.  Drop a spoonful of blended chiles on a cookie sheet and freeze. When a recipe calls for chipotle chiles, grab one frozen chile ball from the freezer and thaw for the recipe. Works perfectly!