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Edit · Bacon & Bourbon Jam

Name: Bacon & Bourbon Jam
Total time: 90 min
Yield: ≈ 1 jar (300 g)
Cuisine: Scottish-Australian
Ingredients: 500 g Streaky bacon (smoked, cut into lardons); 2 large Brown onions (finely diced); 4 cloves Garlic (crushed); 100 g Soft brown sugar; 60 ml Maple syrup; 60 ml Apple cider vinegar; 80 ml Bourbon; 120 ml Strong black coffee; 1 tsp Smoked paprika; ½ tsp Black pepper; Pinch Chilli flakes (optional)

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Ingredients

Method

Step 1
Cold pan, low heat. Crisp the lardons in their own fat — about 12 minutes. Lift out with a slotted spoon, leave 2 tbsp of fat in the pan and tip the rest off (save it, it's gold).
Step 2
Onions into the bacon fat. Low heat, 20 minutes minimum. You want them soft, sweet and starting to colour — not fried. Add garlic for the last 2 minutes.
Step 3
Bacon back in. Add sugar, maple, vinegar, bourbon, coffee, paprika and pepper. Bring to a low simmer.
Step 4
Simmer uncovered, stirring every few minutes, for 45–60 minutes until thick, glossy and jammy. If it tightens too fast, splash in a bit of water.
Step 5
Cool slightly, then pulse 4–5 times in a food processor. You want texture — bits of bacon, not paste.

Tips & Tricks

Edit tip 1
Smoked streaky beats back bacon for fat content. Fat = flavour vehicle.
Edit tip 2
Don't skip the coffee. You won't taste 'coffee' — you'll taste depth.
Edit tip 3
If it's too sweet for you, add another splash of cider vinegar at the end.
Edit tip 4
Cook on low. High heat burns the sugar before the onions are done.

Flavour Twists

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Swap bourbon for a peated Scotch — adds smoke depth that pairs with the bacon.
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Push maple to 100 ml, drop sugar to 60 g for a Canadian-leaning version.
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Add 1 tbsp gochujang with the sugar. Tastes ridiculous on a fried egg.
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Bump coffee to 200 ml, reduce harder. Goes well with sharp cheese.

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