Bacon Whiskey Jam
Bacon Whiskey Jam
Get this quick and easy bacon whiskey jam recipe by Michael Smith from Chef Michael's Kitchen.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 2 hours
  • Yield 1 serving
  • 907 grams of thick sliced bacon, chopped
  • A big splash of water
  • 8 onions, chopped
  • 2 cups of brown sugar
  • 2 cups of water
  • 2 cups of whiskey
  • A teaspoons or so of red wine vinegar
  1. Place your favourite saucepan over medium high heat
  2. Toss in the bacon then pour in a big splash of water. Stir frequently with a wooden spoon
  3. As the water simmers the bacon will begin to cook
  4. Then as the water evaporates the bacon will render, releasing its fat
  5. Lastly it will crisp as the fat left behind heats past the boiling point of water into the flavour zone
  6. Keep an eye on the pans heat, adjusting as needed, keeping the bacon sizzling but not burning
  7. Stir and be patient, until the bacon is evenly cooked, nicely browned but not particularly crisp, about 20 minutes
  8. Remove the bacon and strain off all but a quarter cup or so of the drippings
  9. Pile in the onions and patiently brown over low heat until they are soft and caramelized, about 30 minutes
  10. Add the bacon back in, accompanied by the brown sugar and water
  11. Continue simmering until the water is absorbed and the mixture becomes thick and jam-like, about 20 minutes
  12. Splash in the whiskey, reserving an ounce or so for the finish, and cook until you get back to the jam consistency, about another 25 minutes
  13. Carefully transfer the mixture to the food processor, pulse it with the reserved whiskey and the vinegar, and you’ve got a smooth batch of bacon heaven!

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