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!

☆☆☆☆☆ 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


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.
2Using a slotted spoon, remove bacon to paper towels leaving approximately 2 tablespoons of grease in the pan.
3Add onions and garlic to pan. Cook over medium heat until onions are translucent, approximately 5-6 minutes.
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.
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.
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 Slow Cooker Bacon Bourbon Jam

Main Ingredient: Pork
Regional Style: American