Martha Stewart Bacon Jam

Martha Stewart bacon jam is a savory, chunky spread made with crisp bacon, shallots, bourbon and maple syrup, ready in 1 hour 20 minutes. This make-ahead appetizer spread, a popular homemade bacon jam recipe, fits holiday brunch ideas, game day snacks, cocktail party boards and burgers.

Cook the bacon in two batches so every piece browns instead of steaming, because crowded bacon turns pale and rubbery. Skip that and the jam loses its deep, smoky backbone.

Martha cooks the shallots and spices right in the leftover bacon fat and browned bits, so none of that flavor goes down the drain. Bourbon, maple syrup and sherry vinegar then reduce into a sticky glaze that balances the salty bacon.

Martha Stewart Bacon Jam

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

22

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

70

kcal

Crisp bacon simmers with shallots, bourbon and maple until it turns into a thick, sticky glaze. A few pulses in the food processor give it the texture of a chunky, spreadable jam.

Ingredients

• 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
  

Directions

• Brown the bacon: Spread half of the 1 1/2 pounds sliced bacon in a single layer in a large skillet and cook over medium heat, stirring often. Once it is browned, after 20 to 23 minutes, move it to paper towels to drain.
• Repeat and reserve fat: Pour off the fat and clean the pan, then cook the remaining bacon the same way. Leave the browned bits and 1 tablespoon of fat in the pan for the next step.
• Soften the shallots: Add 2 cups finely chopped shallots and 4 small chopped garlic cloves to the pan and cook over medium heat, stirring. They are ready when translucent, about 5 minutes.
• Toast the spices: Stir in 1 teaspoon chili powder, 1/2 teaspoon ground ginger and 1/2 teaspoon ground mustard. Cook for 1 minute so the spices bloom in the fat.
• Deglaze the pan: Turn the heat to high and add 1/2 cup bourbon and 1/4 cup maple syrup. Bring it to a boil while scraping up the browned bits from the bottom of the pan.
• Add vinegar and sugar: Stir in 1/3 cup sherry vinegar and 1/3 cup packed light-brown sugar. Return the mixture to a boil.
• Simmer to a glaze: Add the reserved bacon and reduce the heat to low. Simmer, stirring now and then, until the liquid reduces to a thick glaze, about 10 minutes.
• Pulse and chill: Transfer the mixture to a food processor and pulse until it looks like a chunky jam. Refrigerate it in an airtight container for at least 1 hour and up to 4 weeks.

Tools for this recipe

• Cuisinart 14-cup food processor, Lodge 10.25-inch cast iron skillet, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does bacon jam keep in the fridge?

Stored in an airtight container, it keeps in the refrigerator for up to 4 weeks. It needs at least 1 hour of chilling before serving, which lets it set into a spreadable jam.

Can I make bacon jam without bourbon?

Yes, swap the bourbon for the same amount of apple juice or strong brewed coffee. You lose a little of the oaky depth, but the jam still reduces to a glaze the same way.

Can I make this ahead for a party?

It is a great make-ahead recipe because the flavors settle as it chills. Make it up to a few days before and let it sit out for 20 minutes so it spreads easily.

What can I use instead of a food processor?

Chop the cooked bacon very finely with a chef's knife before it goes back into the pan, then mash the mixture with a fork. The texture is a bit more rustic, but it spreads just as well.

What's the most common mistake with bacon jam?

Overcrowding the skillet is the big one, since the bacon steams and never browns. Cook it in two batches and clean the pan between them so the fat stays clean.