Best 2 Bourbon Bacon Chutney Bacon Jam Recipes

**Indulge in a burst of flavors with Bourbon Bacon Chutney and Bacon Jam: A Culinary Symphony of Sweet, Savory, and Tangy.**

Prepare to tantalize your taste buds with the exquisite duo of Bourbon Bacon Chutney and Bacon Jam. These remarkable condiments, featured in this article, are culinary masterpieces that elevate your meals to gastronomic heights. Discover how to craft these delectable creations in your own kitchen, using simple yet carefully curated ingredients. The Bacon Chutney, a symphony of sweet and savory flavors, combines smoky bacon, plump raisins, aromatic onions, and a touch of tangy vinegar. On the other hand, the Bacon Jam, a luscious spread bursting with smoky-sweet goodness, marries caramelized bacon, brown sugar, and a hint of bourbon to create a perfect balance of flavors. Both recipes offer variations to suit your preferences, whether you prefer a classic chutney or a spicy jam. Get ready to embark on a culinary journey that will transform your meals into unforgettable experiences.

Let's cook with our recipes!

BACON JAM

Bacon jam image

Make this moreish bacon jam as a gift for friends and family. It's surprisingly easy to make, tastes divine and will keep up to a month in the fridge

Provided by Miriam Nice

Categories Condiment

Time 1h5m

Yield Makes 2 jars

Number Of Ingredients 8

Ingredients

500g smoked bacon lardons
1 large white onion , finely sliced
2 garlic cloves , crushed
85g light brown sugar
2 tbsp cider vinegar
1 tbsp bourbon whiskey
2 tbsp maple syrup
100ml freshly brewed strong black coffee

Steps:

Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.

Nutrition Facts : Calories 62 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 3 grams protein, Sodium 0.48 milligram of sodium

BACON-BOURBON JAM

Bacon-Bourbon Jam image

The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. No need to use fancy bacon; regular supermarket bacon will work perfectly well. Transcribed from a recipe at Serious Eats. http://bit.ly/e1MPDp

Provided by DrGaellon

Categories Pork

Time 4h15m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs bacon, cut crosswise into 1-inch pieces
2 medium onions, diced (about 2 cups)
3 medium garlic cloves, peeled and coarsely chopped (about 2 teaspoons)
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup maple syrup
6 tablespoons brewed coffee
6 tablespoons Bourbon

Steps:

Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.

Tips:

Use a heavy-bottomed pot or Dutch oven to prevent scorching.
Cook the bacon over medium heat to render the fat and prevent burning.
Add the bourbon and brown sugar to the pot and stir to dissolve the sugar.
Bring the mixture to a boil, then reduce heat and simmer for 1 hour, or until the bacon is tender and the sauce has thickened.
Stir in the vinegar, mustard, and spices and cook for an additional 15 minutes.
Remove the pot from the heat and let the chutney cool slightly before serving.
Store the chutney in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

This bourbon bacon chutney is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for spreading on sandwiches, burgers, and wraps. It can also be used as a glaze for chicken, pork, or fish. And it's even good enough to eat on its own as a snack. So next time you're looking for a new and exciting way to use bacon, give this bourbon bacon chutney a try. You won't be disappointed.