Looking to take your brunch or barbecue spread up a notch? This Blackberry Bourbon Bacon Jam combines sweet, smoky, and tangy flavors into one irresistible condiment! Made with fresh blackberries, rich bourbon, and savory bacon, this jam is perfect for slathering on burgers, spreading over cheese boards, or even adding to your favorite sandwiches. The natural sweetness of the blackberries, paired with the bold taste of bourbon, gives this jam a flavor that stands out. It's a unique twist that brings a gourmet touch to everyday meals and special gatherings alike.
One of my favorite things about food blogging is recipe development and flavor building. I love to have a flavor profile in mind and figure out creative ways to layer flavors, add some complexity, or design a recipe with plans to pair it with something else.
We planned to make Lamb and Wagyu burgers for an easy burger dinner Saturday night, so I was thinking about what sort of condiments to add to the burger. We hadn't made bacon jam in a while and I was in the mood for something sweet on top of the lamb. And it was Saturday, so why not bourbon?
And Blackberry Bourbon Bacon Jam was born, and thank goodness.
What ingredients are needed to prepare Blackberry Bourbon Bacon Jam?
Refer to recipe card for precise measurements.
- pepper bacon
- a small onion
- garlic paste
- good bourbon - I used Angel's Envy!
- fresh blackberries
- balsamic vinegar
- vanilla extract
- light brown sugar
What equipment is necessary for preparing Blackberry Bourbon Bacon Jam?
- I recommend a dutch oven, a large cast iron pan or a heavy bottomed pan for this recipe
- It's also helpful to have a food processor. If you don't have a food processor, a blender will also work.
- Jars with airtight lids for storage
How to Prepare Blackberry Bourbon Bacon Jam:
Refer to the recipe card for precise measurements.
Chop the pepper bacon into bite sized pieces and fry over medium-high heat until crisp. Remove to a paper towel lined plate to drain. Use another paper towel to wipe up most of the remaining bacon grease from the bottom of the pan. Leave a tablespoon or two.
Add the diced onion into the remaining bacon fat and caramelize slightly, cooking for about 10-20 minutes over medium heat. (Don't worry about the burned bits in the bottom of the pan, we'll deglaze them next.)
Pour the bourbon into the pan along with the caramelized onions, deglazing and scraping the browned bits and remaining pepper in the pan. Cook for 2 - 3 minutes, until the harsh bourbon smell burns off. Add a splash of water to the pan if necessary to help create more of a thin sauce. (You may not need the water.)
Add in the garlic paste, stir to cook for 1 - 2 minutes, until aromatic.
Add in the blackberries, balsamic vinegar, vanilla extract, brown sugar and crispy bacon back to the pot. Bring to a light boil.
Turn the heat to low-medium and let simmer for 10 - 20 minutes until the blackberries have broken down and the sauce is sticky.
Remove the bacon jam from the dutch oven and place it into a food processor or a blender. Pulse or blend until the berries are completely broken down and the bacon jam has a slight jelly like texture.
Spread onto a burger, serve with charcuterie, or spread over toast! We enjoyed ours on some wagyu and lamb burgers with melted brie! It was to die for!
Can I use frozen blackberries? What about blackberry jam?
- Frozen Blackberries - Absolutely! You could thaw them or just throw them in frozen. If frozen just increase your simmering time, and you likely won't need the dash or water to rehydrate the onions.
- Blackberry Jam - You could use this in a pinch, but I haven't tried it this way. I'd imagine you'd need to omit the brown sugar, as there is already a hefty amount of sugar in jam. (I often opt to cook down fresh berries and add my own sugar rather than buying store made jam. This way you can control the sweetness level yourself.)
Storage:
Store bacon jam in an airtight container for up to 4 weeks.
To store for longer term, place bacon jam into a jar with about and inch of head space and freeze for up to 6 months. Thaw and enjoy within 2 weeks.
If you liked this recipe, you may also like:
- Bruschetta in Jar Hostess Gifts
- Sweet and Spicy Crockpot Meatballs
- Charcuterie By Numbers - An OG ATC recipe about putting together a MASSIVE charcuterie board!
I hope you loved this Blackberry Bourbon Bacon Jam recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Blackberry Bourbon Bacon Jam
Ingredients
- 1 lb pepper bacon, diced
- 1 small onion, diced
- 1 tablespoon garlic paste
- ¼ cup good bourbon - I used Angel's Envy!
- 1 pint fresh blackberries
- ⅓ cup balsamic vinegar
- 2 teaspoon vanilla extract
- ½ cup light brown sugar
Instructions
- Chop the pepper bacon into bite sized pieces and fry until crisp. Remove to a paper towel lined plate to drain. Use another paper towel to wipe up most of the remaining bacon grease from the bottom of the pan. Leave a tablespoon or two.
- Add the diced onion into the remaining bacon fat and caramelize slightly, cooking for about 10-20 minutes over medium heat. (Don't worry about the burned bits in the bottom of the pan, we'll deglaze them next.)
- Pour the bourbon into the pan along with the caramelized onions, deglazing and scraping the browned bits and remaining pepper in the pan. Cook for 2 - 3 minutes, until the harsh bourbon smell burns off. Add a splash of water to the pan if necessary to help create more of a thin sauce. (You may not need the water.)
- Add in the garlic paste, stir to cook for 1 - 2 minutes, until aromatic.
- Add in the blackberries, balsamic vinegar, vanilla extract, brown sugar and crispy bacon back to the pot. Bring to a light boil.
- Turn the heat to low-medium and let simmer for 10 - 20 minutes until the blackberries have broken down and the sauce is sticky.
- Remove the bacon jam from the dutch oven and place it into a food processor or a blender. Pulse or blend until the berries are completely broken down and the bacon jam has a slight jelly texture.
- Spread onto a burger, serve with charcuterie, or spread over toast! We enjoyed ours on some wagyu and lamb burgers with melted brie! It was to die for!
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