Recipes

Bourbon Bacon Jam

By: The Local Palate

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Try this bacon jam from executive sous chef Vincent Logan of St. Neo’s Brasserie’s in Savannah, but with the ultimate southern touch: bourbon. Serve as an unexpected addition to burgers, pork chops, or on top of loaded fries.

yields

1 quart

Ingredients

1 pound bacon, chopped
2 large onions, diced
1 tablespoon garlic, chopped
1 cup bourbon
½ cup molasses
½ cup maple syrup
¼ cup brown sugar
Salt and pepper to taste

steps

In a large saute pan over medium-high heat, cook bacon, stirring occasionally, until crispy. Transfer bacon to a plate and drain oil from pan. Add onion and garlic and deglaze with bourbon, scraping the pan constantly to remove any bits stuck to bottom. Bring mixture to a simmer, and lower heat, cooking until about halfway reduced.
Once reduced, stir in molasses, syrup, sugar, and season with salt and pepper. Let cook until thickened, about 10 to 30 minutes. Test thickness by dabbing a tablespoon of jam on a chilled plate and freezing for 1 to 2 minutes. Run your finger through jam—it should leave a clear path that doesn’t fill in. If not, continue cooking and repeat plate test after another 10 minutes.

Date Published: 08.07.23