If I’m Honest: How I Fell in Love with Bacon Jam

Hey there, let me just say—if you’d told me a few years back that making bacon jam would become a minor obsession in my kitchen, I’d have laughed you out the door. First time I tried it was at a brunch at my cousin’s in Dublin (you know, the kind where everything smells amazing, but you realize you’ve forgotten the good butter). I remember thinking: bacon, in jam? Surely that’s just…doing too much. But after my first bite, I basically elbowed my way in for seconds and demanded the recipe—classic me.

I still laugh about the first batch I attempted at home—nearly smoked out the house! But joke’s on them because now I’ve turned into some kind of bacon jam evangelist. And yes, now I get side-eye if I don’t bring this spread to family gatherings—though my mum’ll always say hers is better. (Spoilers: hers isn’t.

Why You’ll Absolutely Love Slathering This on Everything

I make this when I want to look like an absolute kitchen wizard without, you know, actually slaving away. My friends go a bit mad for it when I stick it on grilled cheese or just dumped on toast (I’m telling you, that’s dangerous territory), and kids love it even though they swear they hate onions—ha! Sometimes when I know there’ll be picky eaters, I dial down the whiskey or swap in apple juice (no shame in shortcuts). Honest truth: I’ve tried making this without the booze, and it’s still cozy and rich, but, eh, a splash makes it something else.

What You’ll Need (Plus Some Swaps & Cheeky Shortcuts)

500g streaky bacon (I’ve used back bacon in a pinch, but it’s less jammy, more chewy)
1 large onion, diced—I like red, but white or even shallots if you’re feeling fancy
2 apples, peeled and chopped (Granny Smiths are ideal, but in a pinch—any eating apple is grand; my gran once used pears and it wasn’t half bad honestly)
1/3 cup brown sugar (dark gives a deeper flavour; you can get away with white, but I wouldn’t—they’re not the same)
1/2 cup strong brewed coffee (yep, coffee—trust me. Or instant if you’ve nothing else going)
1/4 cup whiskey (any good Irish, but bourbon has its own magic. Apple cider works in teetotal houses; I tried rum once and…not recommended)
2 cloves garlic, minced (Lazy garlic from a jar works when I can’t be bothered chopping)
1 tbsp cider vinegar (red wine vinegar will do if that’s all you’ve got)
Black pepper to taste (I just go wild by the end)
Pinch of chili flakes (optional—the kids say it’s “fire,” which apparently is a compliment)

Homemade Bacon Jam with Apple & Whiskey – A Gourmet Spread

How To Make Bacon Jam with Apple & Whiskey (Mostly by Feel)

Cook the bacon: Stick the bacon in a large non-stick pan—medium heat, don’t rush it. I like it crispy, so I cook in two rounds if needed, draining some of the fat (save a spoonful, it’s gold). If you’re me, you’ll eat a slice while you work because self-control died with the first “crispy edge.”
Sweat the onions and apples: In that same pan with a bit of bacon fat, toss in your onions and apple. Lower the heat—keep stirring, or they’ll catch and you’ll have sad burnt bits. (I usually pop the kettle on here and forget I already made coffee for the jam. Every. Time…)
Add the good stuff: Throw in garlic, give it a minute, then dump in sugar, coffee, and whiskey. Try not to get distracted and pour in too much—unless you’re having ‘one of those’ days.
Simmer it down: Chop cooked bacon and stir it back in. Add vinegar, plenty of black pepper, and chili flakes if you feel like risking it. Let everything burble and reduce for about 30 to 40 mins, stirring when you remember—don’t go for a walk, trust me. If it starts to look thick and glossy, you’re done! (Don’t panic if it looks a bit…muddy at first. I promise it’ll come together.)
Blend, or Not: For a chunkier jam, just mash it a bit with a potato masher. Sometimes I stick half in the blender for a smoother spread, but leaving texture makes it more interesting.

Notes That Only Come From a Few Messes

The apple melds with the bacon in ways that just make sense—don’t skip it, unless you really have to.
If you use regular whiskey, let it cook off just a little longer, or else it’ll taste raw (learned that the hard way). Honestly, though, the smell makes the wait worth it.
It thickens more as it cools; I’ve dumped a bit too soon and regretted the runny sauce (still ate it, mind you).

Tangents: Experimenting, Failing, Tweaking

So, once I tried swapping onion for leeks (don’t do it; came out weirdly grassy). Swapping whiskey for bourbon—now that’s a win, gives it a caramel vibe. Added smoked paprika once, but that made it almost barbecuey; not really what we’re after but interesting, I guess. Less sugar works if you’re watching it, but don’t cut it out entirely. I wouldn’t use turkey bacon— tried it once, and let’s just say: not again.

Stuff You (Really) Don’t Need Fancy Equipment For

A decent frying pan or deep skillet. My neighbor swears by her cast iron, but regular non-stick is what I use most times.
Wooden spoon—mainly because it just feels right.
Blender for super-smooth jam, but honestly, just chopping and mashing is fine. Don’t own one? Bash it about with the back of a ladle—worked for me at my mate’s flat when all we had was a fork!
Jam jars or any clean containers. Old pesto jars are my go-to…after a VERY good wash.

You Probably Want to Know: How Long Does This Actually Keep?

So, airtight jar in the fridge it’ll keep a week, probably. Supposedly. It never lasts more than a day at my place because people literally spoon it out and leave a sad scraping for breakfast. If you want to freeze it, the texture goes a bit odd but fine for grilled cheese emergencies. If you want more science-y info on preserving jams, this guide on Serious Eats is fab—admittedly, I skimmed it, but still helpful.

How I Serve (and Sometimes Over-Serve) Bacon Jam

Straight on toasted sourdough is heaven—especially if you add a slab of cheddar. My brother puts it on his burger (every burger; it’s become a thing). Great with eggs in the morning (weirdly, someone once mixed it into mashed potatoes and now I do too). For parties, stick it in a bowl with crackers—guaranteed to vanish. If you want fancier ideas, Bon Appétit has some posh combos, but honestly, plain toast never fails in my kitchen. Oh—if you’re feeling adventurous, try it on pancakes (trust me, sweet-n-salty. Bingo).

Mistakes Made, Lessons Learned (My ‘Pro’ Tips…Sorta)

Don’t try to rush simmering—it really does need time for the flavors to mesh. I once cranked the heat and basically caramelized the whole thing to a crunchy disaster; good for bacon bits, not for jam.
Use good coffee. Did instant once when I was out, regretted it. If that’s all you’ve got, at least make it strong.
Taste as you go. Actually, scratch that, taste often, especially towards the end!

FAQ: Odd Questions I Actually Get Asked

Doesn’t the whiskey make it boozy?
Not really—the booze cooks off (mostly). There’s a bit left if you add extra, but it’s all flavor. Unless you pour, like, way too much. Which…I’ve done.
Can I make it ahead?
Yep! I think it’s even better the next day, honestly—the flavors settle and do their magic. If you’re worrying about fridge space, just stash it in smaller jars.
Is this gluten free?
Bacon and all the rest here are fine, but watch your whiskey or vinegar (some brands sneak in wheat). Double-check if you’re serving to someone fussy, er, celiac.
Can I double the batch?
Oh, go for it! Although you’ll need a bigger pan, obviously. Or just make two rounds; saves on burnt bottoms (‘scuse the pun!)
Can I swap apples for something else?
Sure—pears, as I said, are grand. I don’t recommend pineapple. Once was enough.

Homemade Bacon Jam with Apple & Whiskey – A Gourmet Spread