This post is sponsored by Torani. All opinions are 100% my own.
Bourbon Caramel Bacon Jam Recipe is a sweet and savory spread you’ll want to put on everything! It can be used on pancakes and burgers, even ice cream!
Hey bacon freaks! In case you missed me on SnapChat (@breadboozebacon) over the weekend, I gave into my cravings for sweet bacon deliciousness and made you all bacon jam. Don’t know what bacon jam is? It’s a crazy god combination of bacon, onions, seasonings, spices, and a few choices liquids. I’ve made bacon jam in the past with brown sugar, bourbon, maple syrup, and sriracha. Today, however, I decided to go big or go home with a little balsamic vinegar and some Bourbon Caramel syrup! I’ve become totally obsessed with the stuff and I’m sure you will too.
LOVE THIS RECIPE? PIN IT FOR LATER!
Follow Bread Booze Bacon on Pinterest
So that bottle of Torani up there…it’s your secret weapon for this recipe. Bourbon Caramel is one of their brand new flavors and OM MY FREAKING GOODNESS is it amazing! I opened the bottle, sniffed it and immediately made Mike sniff it. He totally gave me the approval nod. While there’s no alcohol in it (making this recipe family friendly) there are nuances of the complex bourbon flavors you’d normally get from the boozy counterpart.
Since Torani is one of our amazing Bacon Month sponsors, they were nice enough to hook us all up with a few syrup varieties and their decadently good Salted Chocolate Caramel Sauce. You’ll be seeing that bad boy soon. I totally have plans for these syrups, oh do I have plans. But I digress…
Focus Julie. Jam. Once the bacon jam has cooked and the liquid has a syrup-like consistency it’s done. You can leave it chunky (AKA as is) or pop it in the food processor and pulse the mixture a few times to break it down until you reach your desired consistency. This is what I usually do. Then pop your jam in a mason jar, seal it, and keep it in the fridge until you’re ready to eat!
The possibilities are practically endless for what you can put this bacon jam on. My go to is a Triple Bacon Burger, but it’s fantastic on sandwiches, spread it on pancakes, stir it into your favorite mac and cheese recipe, spoon some over your vanilla ice cream…don’t dream it, eat it!
Click HERE to see all the Bacon Month recipes we made this month!
Today’s Bacon Month Recipes
- Loaded Tater Tot Casserole
- Bourbon Caramel Bacon Jam
- Jalapeno Bacon Fritters
- Raspberry Cream Cheese Jalapeno Poppers
- BLT Frittata
- Peanut Butter Bacon Balls
- Bacon Alfredo Spaghetti Squash
Bourbon Caramel Bacon Jam Recipe
- 1 pound thick cut bacon diced
- 1 large sweet or yellow onion or 2 small onions
- 1 clove garlic
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 2 tablespoons Dijon mustard
- 1 cup Torani Bourbon Caramel syrup
- Salt & pepper to taste
- 1 teaspoon balsamic vinegar
- Place a large pot over medium-high heat. Add the bacon and cook until crispy, about 8 to 10 minutes, stirring often. Remove the bacon to a paper towel-lined plate. Discard all but 3 tablespoons of the bacon grease.
- Add the onions to the pot and cook in bacon fat until soft, about 3 to 5 minutes. Add the garlic and cook for 2 minutes, stirring frequently to prevent burning.
- Return the bacon to your pot and add the ground cinnamon, ground nutmeg, cayenne, and dijon. Stir until everything is incorporated.
- Pour in 1 cup of Torani Bourbon Caramel syrup, stir to combine.
- Reduce heat to medium-low. Cover and simmer for 15 minutes.
- Uncover the pot and cook for another 30 minutes or until the liquid in the pot has thickened to a syrup-like consistency.
- If you want your jam chunky, remove the jam from heat and allow to cool for 10 minutes. Transfer to a mason jar (or airtight container) and place in the fridge to cool completely.
- If you want your jam a bit smoother, transfer the jam to a food processor immediately after cooking and pulse until your desired consistency is reached.Transfer jam to a mason jar and store in the fridge.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Carrie Fort-Ludwig says
Can you freeze this?
I haven’t tried freezing it. The jam doesn’t last long enough to at my house. 🙂 Maybe fill a couple cups in your ice cube tray with jam and test it out before doing the whole thing? I’d love to know how it works out if you try it!
Can I preserve this by putting it in a water bath or will it change the texture?
Julie Kotzbach says
Hi Jamie! I am don’t do any canning or preserving, but let me ask my friend and see what she says. She cans stuff ALL the time.
Julie Kotzbach says
Hi again Jamie. My friend said a water bath should be fine and she doesn’t think it’ll change the texture. Hope this helps!! 🙂
Hello, Jamie! It is not safe to water bath anything that contains meat. Additionally, the pH of this recipe is too high for water bath canning- it would need to be pressure canned.
If you add tomatoes, you add enough acid to make water bath canning it safe. I make a caramelized onion, bacon, tomato jam that I can. Never had a problem.