Apple Whiskey Bacon Jam
A glossy, savory-sweet Apple Whiskey Bacon Jam made with thick-cut bacon, tender apples, brown sugar, apple cider vinegar and a splash of whiskey — a versatile, craveable spread perfect for burgers, cheese boards, or breakfast. (Quick to make, big on flavor).
Ingredients
- 1 lb about 450 g thick-cut bacon, diced into ½-inch pieces
- 2 medium firm apples Granny Smith, Honeycrisp or Pink Lady, peeled, cored, and diced (~2 cups)
- 1 medium yellow onion finely diced
- 3 –4 cloves garlic minced
- ½ cup packed dark brown sugar about 110 g
- ¼ cup pure maple syrup optional, adds depth
- ⅓ cup apple cider vinegar
- ¼ cup whiskey bourbon or rye recommended
- 2 tablespoons Dijon mustard or whole-grain mustard
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika optional
- ¼ teaspoon ground cinnamon optional
- ½ teaspoon red pepper flakes or 1 small chopped jalapeño — optional for heat
- 1 tablespoon neutral oil only if you need extra fat to sauté onions
- Yields: about 3 cups jam see Recipe Card Info for servings.
Instructions
- Prep: Dice the bacon, apples and onion; mince garlic. Measure spices and liquids so everything’s within reach.
- Render the bacon: Place a large, heavy skillet or Dutch oven over medium heat. Add the diced bacon in a single layer and cook, stirring occasionally, until the bacon is deeply browned and most fat is rendered (about 10–12 minutes). Remove the bacon pieces with a slotted spoon to a bowl, leaving the fat in the pan. Drain off excess fat if the pan has more than 2–3 tablespoons.
- Sweat the onions: Lower heat to medium-low and add the diced onion to the reserved bacon fat (add 1 Tbsp oil only if needed). Cook slowly, stirring occasionally, until the onion is soft and beginning to caramelize — about 8–10 minutes. Add garlic in the last minute and cook until fragrant.
- Add the apples: Toss the diced apples into the pan with the onions and cook 4–6 minutes until they start to soften and release juices.
- Build flavor: Stir in brown sugar and maple syrup (if using), Dijon mustard, smoked paprika, cinnamon, salt, black pepper and red pepper flakes or jalapeño (if using). Mix well so the sugar begins to melt and coat the fruit and onions.
- Deglaze: Turn heat to medium-high and pour in the whiskey; scrape up any browned bits from the bottom of the pan. Let the whiskey reduce by about half (1–2 minutes). Add apple cider vinegar and bring the mixture to a gentle simmer.
- Simmer into jam: Return the cooked bacon to the pan. Reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until the mixture has thickened and becomes glossy and spoonable. If it’s drying out before the apples are tender, add a splash of water; if too wet, increase heat slightly and reduce more.
- Adjust & finish: Taste and adjust salt, acid, or sweetness—more vinegar for brightness, a pinch more brown sugar or maple for sweetness, or a touch more salt to balance. For a chunkier jam leave as is; for a smoother texture pulse briefly in a food processor or use an immersion blender, but avoid over-pureeing unless you want a spreadable puree.
- Cool & store: Let the jam cool slightly, then transfer to sterilized jars or an airtight container. Refrigerate and use within the storage timeline below.
Notes
- Storage: Refrigerate in airtight jars for up to 2–3 weeks. For longer storage, freeze in labeled freezer-safe containers for up to 3 months.
- Canning: Because this recipe contains meat and variable acid, do not water-bath can unless you follow a tested, safe canning recipe. When in doubt, refrigerate or freeze.
- Make-ahead: Flavors deepen after a day—make a day ahead for best results.
- Texture: If jam is too thin, simmer uncovered until reduced. If too thick/dry, stir in a splash of apple cider or water and simmer briefly.
- Alcohol note: Most alcohol cooks off during simmering; to make it alcohol-free, replace the whiskey with equal apple cider plus 1 tsp vanilla extract.
- Lower sugar: To reduce sugar, cut brown sugar to ¼ cup—flavor will be less jammy and more savory.
- Variations: Try chipotle in adobo for smokier heat; add chopped dried figs for sweetness & texture; use bourbon for a sweeter, vanilla note. For a vegan version, swap bacon for smoked tempeh or smoked coconut “bacon” and use vegan butter/oil.
- Serving ideas (short): spread on burgers & grilled cheese, pair with sharp cheeses on a charcuterie board, spoon over scrambled eggs or roasted pork, or use as a glaze for chops.