Dec 22, 2011

The DIY Diary: Boozy Bacon Jam

My friend Beverly is a huge fan of bacon and admittedly, I am, too.  In fact, I really love all types of pork:  ribs, loin, belly, chops.  But I have a soft spot for bacon and when I came across a recipe for boozy bacon jam, I knew that I had to try it.

Amazingly, I had all the ingredients including a pound of bacon (okay, I confess, I had two pounds of bacon in my fridge).  The spices included in this recipe are ones that you probably have in your pantry, too -- cinnamon, ginger, paprika, chile, salt, and pepper.  The sweetness comes from maple syrup and the acid from apple cider vinegar.

I'm partial to red onion so substituted one for a yellow onion but otherwise, I stuck to the recipe.  And I even had the boozy part of the recipe:  a nice French brandy (who knew?).  As I was simmering this gorgeous concoction, the house smelled deliciously wonderful. Spicy, boozy, bacony, and sweet.

After the jam simmered for about an hour, I cooled it down and thickened it in the blender. This is a terrific recipe that makes a really sweet gift (pun intended).  I jarred some up for Beverly and another friend, Polly, and I hope they like it.  I know I do!


  1. So, how'd it taste?
    We love bacon fat up in here. Bacon and kale always rocks.

  2. Yum! I have made bacon jam before, but not this particular version with the brandy. I probably need to make another batch soon!