Bourbon Bacon Jam

By: The Local Palate
Bourbon Bacon Jam

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.


1 quart

  • 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
  1. 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.
  2. 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.
  • Recipe By
    Vincent Logan of St. Neo's Brasserie, Savannah
  • Contributing City

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  • Bill
    August 14, 2023 at 10:48 am

    How long should you expect this to last when stored in the fridge?


    1. Amber Chase
      September 21, 2023 at 1:25 pm

      Hi Bill, if refrigerated, it should last two weeks.