Whiskey Bacon Jam
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
  • 2 x 125 g packets back bacon, rind removed, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 2.5 ml (½ t) ground ginger
  • 2.5 ml (½ t) cayenne pepper
  • 5 ml (1 t) Dijon Mustard
  • 65 ml (¼ C) whiskey
  • 80 ml (⅓ C) white wine vinegar
  • 65 ml (¼ C) maple syrup
  • 80 ml (⅓ C) brown sugar
  1. Brown the bacon in batches in a large saucepan, removing and reserve the fat after each batch. Set aside.
  2. Place 30 ml (2 T) of the bacon fat into the pan and add the onion and the garlic. Cook for a few minutes over medium heat until the onion softens.
  3. Add the ginger, cayenne pepper and Dijon mustard and stir through.
  4. Add the whiskey and bring to a boil.
  5. Add the vinegar, the syrup and the sugar and return to the boil.
  6. Add the bacon to the pan and lower the heat. Simmer the jam for about ten minutes or until the liquid reduces to a thick glaze.
  7. Process the mixture in a food processor until it has a thick and chunky jam like consistency.
  8. Cool.
  9. Store refrigerated in sterilized airtight jars.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/whiskey-bacon-jam/