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Bacon Jam

  • Prep:
  • Total Time:
  • Yield: Makes about 2 3/4 cups
Bacon Jam

Photography: MARIA ROBLEDO

Source: Martha Stewart Living, December 2013


  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 cups finely chopped shallots (from 3 large or 8 small shallots)
  • 4 small cloves garlic, chopped (about 1 tablespoon)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mustard
  • 1/2 cup bourbon
  • 1/4 cup maple syrup
  • 1/3 cup sherry vinegar
  • 1/3 cup packed light-brown sugar


  1. Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.

  2. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.

  3. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.

Reviews (9)

  • HappyCamperWV 10 Jan, 2015

    I made this as Christmas presents for neighbors and coworkers. I put it in a small canning jar and paired it with another canning jar of homemade cranberry pecan jam. I bundled it with crackers and cheese. What a nice present of homemade goodness! The bacon jam was the most talked about and had the larger number of requests for the recipe.

  • SheriDelvin 25 Nov, 2014

    I made this a few hours ago. It is simple and uniquely delicious. Use it on breakfast toast or even waffles, lunch as a sandwich spread, appetizers with a rich/creamy cheese. I'm giving it as hostess gifts this holiday.
    Next time I make it I'll add a bit of spicey heat. It will be great on hamburgers during grilling season.

  • Mad Skills 29 Aug, 2014

    I made this today. Since my hubby drank all the bourbon, I used some Crown Royal. I also used Chipotle chili powder for a little more kick. We like spicy! It was so easy to make and next time I am going to try a different type of chili powder...maybe a little Habanero! Yum. This will definitely be a staple in my home, not to mention how happy my husband will be when he opens his lunchbox next week and this Bacon Jam is on his sandwich! What a treat!!!

  • karenetrentine 9 Aug, 2014

    I didn't have bourbon so I used hard cider and used onions in place of shallot. It worked beautifully. It's delicious and tastes like a chunky BBQ sauce. Mmmmm

  • laubes 20 Dec, 2013

    To people asking about shipping (though its a bit late now!). Bacon is cured anyway, then you dry it out by grilling and boil it in vinegar and alcohol, which all are preservation methods in their own right. So as long as you have sterilised your jars and get the jam really hot before you add it, you can treat this like any other jam. I don't think this really needs to be kept in the fridge at all.

  • laubes 20 Dec, 2013

    Made this today and it is perfect! I think bourbon and maple syrup is a bit expensive to buy just for this recipe so I used stuff I had, ginger wine with rum and honey. I also added liquid smoke and chinese five spice. Delicious!

  • AnnRock 14 Dec, 2013

    I made bacon jam this morning....AWESOME!!! I'm going to use it in those little FILO cups with a chunk if cheddar cheese for an easy appetizer. This would be a little expensive to make as gifts (and you might have trouble giving it away) as you would have to do multiple batches...but well worth it for the "wow" effect!

  • neonwonderland 10 Dec, 2013

    I have the same question. Will this be okay out of the fridge for a few days to ship?

  • dcelizabeth 9 Dec, 2013

    Can you tell me if I could safely ship this overnight as a gift? What if I packed dry ice?

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