Slow Cooker Bacon Bourbon Jam

Tess Geer


This delicious spread keeps for up to four weeks in the fridge! Great make ahead for parties If you can leave it alone. I serve it as an appetizer with toasted baguette slices. It never lasts long!

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
25 Min
4 Hr
Slow Cooker Crock Pot


1 lb
sliced bacon, good quality
yellow onions, chopped
fat cloves garlic, minced
3/4 c
cider vinegar
1/2 c
pure maple syrup
1/4 c
bourbon whisky
1/2 c
packed dark brown sugar
2 Tbsp


Step 1 Direction Photo

1Cut bacon into 2" pieces. Sauté in a large sauce pan over medium heat stirring occasionally until bacon is halfway crispy, 15-20 minutes. Don't cook until bacon is completely crispy.

Step 2 Direction Photo

2Using a slotted spoon, remove bacon to paper towels leaving approximately 2 tablespoons of grease in the pan.

Step 3 Direction Photo

3Add onions and garlic to pan. Cook over medium heat until onions are translucent, approximately 5-6 minutes.

Step 4 Direction Photo

4Add vinegar, syrup, whisky and brown sugar to onion mixture, stirring to combine. Increase heat to medium-high. Cook and stir for approximately two minutes, scraping up the cooked on bits from the bottom of the pan as you stir.

Step 5 Direction Photo

5Remove from heat. Stir in bacon and honey. Transfer mixture to a 6-8 quart slow cooker. Cook uncovered on high for 3 1/2 -4 hours until mixture is thick and syrupy. Stir occasionally.

Step 6 Direction Photo

6Transfer mixture to a food processor and pulse until mixture is coarsely and evenly chopped. Let cool. Store in a tightly sealed container in the refrigerator. Consistency will thicken to a spreadable jam texture in a few hours. Keeps up to four weeks.

About this Recipe

Main Ingredient: Pork
Regional Style: American