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This sweet, savory, and smoky apple whiskey bacon jam transforms ordinary dishes into extraordinary culinary experiences. The combination of crispy bacon, caramelized onions, and tender apples creates a complex flavor profile that's simultaneously sweet, tangy, and rich with a subtle kick from the whiskey.
I first made this jam for a holiday gathering and it disappeared within minutes. Now I keep a jar in my refrigerator at all times for impromptu entertaining or to transform a simple grilled cheese into something spectacular.
Ingredients
- Thick cut bacon: Adds the perfect smoky foundation and creates the fat base for cooking the other ingredients
- Yellow onion: Provides a sweet aromatic base that caramelizes beautifully during cooking
- Fuji apples: Bring natural sweetness and a slight tartness that balances the rich bacon look for firm apples with no bruising
- Fresh garlic: Adds depth and complexity to the jam
- Brown sugar: Enhances caramelization and provides a molasses undertone
- Pure maple syrup: Gives a natural sweetness that complements the bacon wonderfully
- Apple cider vinegar: Cuts through the richness with necessary acidity
- Chili powder: Provides a subtle warmth without overwhelming heat
- Whiskey: Contributes a complex oaky depth that makes this jam truly special
Step-by-Step Instructions
- Cook the bacon:
- Render the bacon in a medium saucepan over medium heat until perfectly crispy. This usually takes about 10 minutes, stirring occasionally to ensure even cooking. The bacon provides both flavor and the fat needed for the rest of the cooking process.
- Drain and reserve bacon:
- Transfer the crispy bacon pieces to a paper towel-lined plate to drain excess fat. Keep approximately 4 tablespoons of the bacon grease in the pan and carefully discard the rest. The reserved bacon fat will be the flavorful base for cooking the vegetables.
- Soften the onions:
- Add the diced onions to the bacon grease and reduce heat to medium-low. Cook slowly for about 8-10 minutes, stirring occasionally until they become translucent and begin to caramelize. This slow cooking process develops the natural sweetness of the onions.
- Add and soften apples:
- Incorporate the peeled and diced apples into the onion mixture, stirring to combine. Continue cooking for another 4-5 minutes until the apples soften and the onions fully caramelize. Stir frequently to prevent sticking or burning.
- Build flavor complexity:
- Add the minced garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and the reserved crispy bacon to the pan. Stir thoroughly to combine all ingredients, allowing the sugar to begin dissolving.
- Incorporate whiskey safely:
- Remove the pan from heat before adding the whiskey to prevent flare-ups. Stir well to incorporate the whiskey throughout the mixture, then return the pan to the heat.
- Simmer to perfection:
- Allow the mixture to simmer for 10-12 minutes, stirring occasionally. The liquid will reduce and thicken to a jam-like consistency. You'll know it's ready when it coats the back of a spoon and slowly drips off rather than running.
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The whiskey is truly the secret ingredient that elevates this jam from good to extraordinary. I once made it without the whiskey when I ran out, and while still delicious, it lacked that special something that makes guests ask for the recipe. Even if you're not a whiskey drinker, I promise the alcohol cooks off and leaves behind a complex caramel note that's irresistible.
Serving Suggestions
This versatile bacon jam shines in countless applications. Spread it on a burger for an instant upgrade that will make store-bought condiments seem bland by comparison. Add a dollop to a cheese board alongside sharp cheddar and creamy brie for a sweet-savory complement that will have guests raving. For an impressive appetizer, top crostini with a schmear of goat cheese and a spoonful of this jam. I've even used it as a glaze for roasted brussels sprouts, where the sweetness perfectly balances their natural bitterness.
Ingredient Substitutions
Don't let missing ingredients stop you from making this versatile jam. Bourbon makes an excellent substitute for whiskey, offering similar caramel notes. No Fuji apples? Honeycrisp or Gala varieties work beautifully too. For a less sweet version, reduce the brown sugar by half. Vegetarians can actually skip the bacon and use 4 tablespoons of butter instead of bacon grease, adding a teaspoon of smoked paprika to mimic that smoky flavor. If maple syrup isn't available, honey makes a lovely alternative though it will introduce a different floral note to the final product.
Make Ahead and Storage
This jam actually improves with time as the flavors meld together, making it perfect for preparing ahead for gatherings. After cooling completely, transfer to airtight containers and refrigerate for up to two weeks. For longer storage, freeze in small portions for up to three months. When ready to use, thaw overnight in the refrigerator and gently warm on the stovetop or microwave before serving. The texture may change slightly after freezing but the flavor remains spectacular.
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This jam will win over anyone who tries it, so make an extra jar — or two — to share!
Frequently Asked Questions
- → How long does apple whiskey bacon jam last in the refrigerator?
When stored in an airtight container in the refrigerator, this jam typically lasts 2-3 weeks. The high sugar content and vinegar help preserve it naturally.
- → Can I substitute the whiskey with another alcohol or omit it entirely?
Yes, bourbon makes an excellent substitute for whiskey. For a non-alcoholic version, you can use apple juice with a splash of vanilla extract to mimic some of the complex flavors, or simply omit the whiskey entirely.
- → What are the best ways to serve apple whiskey bacon jam?
This versatile jam is delicious spread on burgers, sandwiches, or grilled cheese. It pairs wonderfully with cheese boards, especially with sharp cheddar or brie. Try it on crostini with goat cheese, as a glaze for grilled meats, or even stirred into scrambled eggs.
- → Can I make this jam in advance for a party?
Absolutely! This jam is perfect for making ahead. Prepare it up to a week in advance and store refrigerated. For serving, you can either bring to room temperature or gently warm it, depending on your preference and how you plan to use it.
- → What type of apples work best for this jam?
Fuji apples are specified in the recipe because they hold their shape well while cooking and offer a good balance of sweetness. Other good options include Honeycrisp, Braeburn, or Gala apples. Avoid softer varieties like McIntosh that break down too quickly.
- → Can this jam be canned for longer storage?
While traditional water bath canning is not recommended for this recipe due to its fat content from the bacon, you can freeze portions in small containers for up to 3 months. Thaw overnight in the refrigerator before using.