A great make ahead dip for your next party or spread on your sliders. This whiskey maple bacon jam doesn’t use whiskey yet captures the flavor notes of gently charred American oak, which is characteristic of the real thing. The whiskey flavor component comes from the addition of whiskey barrel aged maple syrup.
Whiskey Maple Bacon Jam
As a spread or dip, the combination of whiskey, bacon, and maple create the most delicate balance of sweet & salty.
- 1 1/2 lb Bacon (reserve 3 tbsp bacon grease)
- 1 Yellow Onion (chopped)
- 1/2 Purple Onion (chopped)
- 2 tsp Garlic (minced)
- 10 Shallots (finely chopped)
- 1/2 tsp Chili Powder
- 1 tsp Paprika
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
- 1/2 cup Whiskey Barrel Aged Maple Syrup
- 1/4 cup Balsamic Vinegar
- 1/2 cup Brown Sugar (packed)
Whiskey Barrel Aged Maple Syrup
100% pure maple syrup aged in small batch whiskey barrels for up to 18 months!
In a large skillet, cook bacon on medium-high until crisp.
Remove bacon from pan and place on paper towels to absorb the grease.
Set aside 3 tbsp of pan grease. Discard the remaining grease.
Now that the bacon is slightly cooled, crumble.
Add the yellow and purple onions to the skillet.
Cook 7-8 minutes until soft and golden.
Add the garlic and shallots to the skillet. Cooking 4-5 minutes until soft.
Add chili powder, paprika, salt, and pepper to the skillet. Stir.
Remove skillet from heat to add maple syrup, vinegar, and brown sugar.
Return to heat and allow sugar to completely dissolve, 2-3 minutes. Stirring constantly.
Reduce heat to low and stir in crumbled bacon.
Cook an additional 8-10 minutes, stirring occasionally.
Remove from heat and let cool.
Serve once cooled or store in the refrigerator.
Swap the whiskey maple for bourbon maple AND balsamic for bourbon balsamic = Bourbon Maple Bacon Jam.
Serve as a dip with crackers or toasted bread slices.
We love hearing and seeing how this recipe turned out for you. Share your alternations, additions, and photos with us! Send them here.