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Maple Bourbon Bacon Onion Jam Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 86 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Approximately 1 cup 1x
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Description

This Maple Bourbon Bacon Onion Jam is a rich and savory condiment perfect for elevating burgers, sandwiches, or charcuterie boards. Made by slowly caramelizing onions in rendered bacon fat and simmering with sweet maple syrup, smoky bourbon, tangy apple cider vinegar, and Dijon mustard, this jam balances sweet, smoky, and tangy flavors for a complex and irresistible addition to any meal.

Ingredients

Scale

Ingredients

  • 6 slices of thick-cut bacon, chopped
  • 2 large onions, thinly sliced (yellow or sweet onions work well)
  • 3 tablespoons maple syrup
  • 1/4 cup bourbon
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh thyme or rosemary (optional, for garnish)

Instructions

  1. Cook Bacon: In a large skillet over medium heat, add the chopped bacon. Cook for about 5–7 minutes until crispy, stirring occasionally to prevent burning.
  2. Drain Bacon: Use a slotted spoon to transfer the cooked bacon onto a paper towel-lined plate to drain excess grease. Keep the rendered bacon fat in the skillet for cooking the onions.
  3. Caramelize Onions: Add the thinly sliced onions to the skillet with the bacon fat. Season lightly with salt and pepper. Reduce heat to medium-low and cook the onions slowly, stirring occasionally, for 20–25 minutes until they are soft and golden brown. Add a splash of water if they begin to stick to the pan to deglaze.
  4. Combine Ingredients: Return the drained bacon to the skillet with the caramelized onions. Stir in the maple syrup, bourbon, apple cider vinegar, and Dijon mustard, mixing well to combine all flavors.
  5. Simmer Mixture: Increase heat to medium-high and bring the mixture to a simmer. Cook for an additional 5–10 minutes, stirring frequently, until the liquid thickens and the jam becomes sticky and glossy.
  6. Cool and Store: Remove the skillet from heat and allow the jam to cool slightly. Transfer the jam into a clean jar or airtight container. Let it cool completely before sealing to preserve freshness.

Notes

  • Use thick-cut bacon for the best texture and flavor in the jam.
  • Yellow or sweet onions work best for caramelization and sweetness balance.
  • Add a splash of water during caramelization to prevent onions from burning or sticking.
  • Maple syrup can be adjusted to taste if you prefer a sweeter or less sweet jam.
  • The bourbon adds depth and smokiness but can be omitted or replaced with apple juice for a non-alcoholic version.
  • This jam pairs wonderfully with grilled meats, burgers, cheeses, and breakfast dishes.
  • Store jam in the refrigerator for up to 2 weeks.

Find it online: https://recipes.mbeams.com/maple-bourbon-bacon-onion-jam-recipe/