Canning Maple Bacon Jam with Bourbon

This recipe for canning maple bacon jam is a great item to have in the pantry. Unlike other bourbon maple bacon jam with onions recipes, this one is made to be shelf-stable.

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Food is better with bacon in it. Period. However, bacon partnered with maple syrup and bourbon is divine. There is something, well, right about this pairing.

Bourbon bacon jam served over homemade focaccia bread, on a burger, or partnered with eggs should be incentive enough to make this recipe.

In addition to this recipe, boozy fruit containing bacon is a favorite around these parts. Take for example, canned bourbon figs and canned bourbon peaches. Want to talk about good? Here it is for you!

Bourbon Bacon Jam

Bacon lovers be warned, this is an incredibly delicious recipe. The original recipe for bourbon maple bacon onion jam is a refrigerator on. Being a home food preserver I became motivated to transform this recipe into a shelf stable one.

Many maple bacon jam recipes call for the use of sliced bacon, unfortunately, that will not do if the intention is to can it. Now, if you are still weary on canning this bourbon bacon jam recipe, refrigerate it. It will store well for up to 4 weeks in the refrigerator or frozen for up to one year.

Prior to jumping to the recipe make sure to read through the tips mentioned next.

Canning Maple Bacon Jam | Safety Tips

There is a lot of controversy when it comes to canning bacon and any cured meat item. Before following any canning recipe make sure you know the whys and why nots an item is able to be hot water bath or pressure canned prior to doing it.

• The NCHFP states no cured meat should be canned. This decision was made due to funding restraints, cured meats have not had the opportunity to be tested by this government organization. The NCHFP states cured meat could be much denser than raw meat which could hinder safe canning processes.
• Using bacon end cuts which are prepared at 1 inch pieces prevents the items within the jar to become compact. The heat within the pressure canner has the ability to move through efficiently through the jar. Keep in mind, canning ground beef is considered safe by the National center for Home Food Preservation (NCHFP), bacon end cuts are much larger in size than bacon slices and ground beef.
• The processing times mentioned below came from the National Center for Home Food Preservation (NCHFP) for canning meat (raw or hot) in 1 inch pieces.
• A layer of coagulated fat from the bacon ends will form above the bourbon bacon onion jam once it has cooled. This process occurs not only with bacon ends but also with other types of meats being canned. It is necessary to remove as much of the fat on meat as possible prior to canning it, per the NCHFP.
• This is not a tested recipe from the NCHFP or any extension centers. However, it does meet the requirement for canning meat.

Recap

Let me recap, canning cured meat is not necessarily an unsafe practice, it simply has not been tested by the NCHFP. This is why the argument of safe and unsafe is had between home food preservers.

Ultimately, the decision is yours to make.

Maple Bacon Jam Recipe

Ingredients

• 2 pound bacon end bits, no larger than 1 inch pieces
• 4 cups onions, sliced into 1/4 slices
• 10 garlic cloves, peeled and chopped
• 2 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1/2 cup maple syrup
• 1 cup bourbon
• 2/3 cup sherry vinegar
• 1 cup packed brown sugar
• 1/3 cup distilled white vinegar for cleaning the rims of jars

Equipment

• Cast iron or stainless steel skillet
• measuring spoons
• measuring cups
• pressure canner
• extra canning rack for pressure canner
• 1/2 pint or pint mason jars
• mini crockpot
• jar funnel
• air bubble remover
• clean dish towel

Instructions

1. Bacon end bits will need to be 1 inch, no larger.
2. Over medium heat place the bacon ends into the skillet, stir frequently until browned. Remove the bacon ends from the pan and strain any remaining fat from the skillet.
3. Add the garlic and onion to the skillet, stir regularly for 2 minutes to allow the onions to soften slightly.
4. Add the chili powder, ginger, and mustard powder, continue to stir for 1 minute. Increase the heat to high, add the bourbon and maple syrup. Bring the mixture to a boil.
5. Next, add the vinegar and brown sugar, return to a boil. Return the bacon ends to the skillet, mix all the ingredients together until the bacon has been fully coated with the bourbon mixture. Remove from heat.
6. Using a jar funnel, fill jars leaving a 1/2 inch headspace. Dip the clean dish towel into distilled white vinegar and thoroughly wipe the rims of the jars. Add warm lids, place rings on finger tight, add jars to the canner. Place an additional canning rack onto the first layer of jars and continue to fill the pressure canner with jars.
7. Process jars based on the altitude in which you reside below.

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The Final Product

Once the jars of maple bacon jam have cooled, the end product is attractive. As a matter of fact, the jars of bourbon bacon jam are quite ugly.

The jars will contain a layer of fat within them, this is okay. Remove the fat once the jars are open and discard it.

To serve bacon jam, empty the desired quantity and reheat until warm. Lather the contents onto whatever you wish. Breads, eggs, burgers, grits, whatever your heart desires!

Printable Recipe Card

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Yield: 6 Pints

Canning Maple Bacon Jam

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This recipe for canning maple bacon jam is a great item to have in the pantry. Unlike other bourbon maple bacon jam with onions recipes, this one is made to be shelf-stable.

Prep Time 15 minutes

Cook Time 30 minutes

Pressure Canning Time (based on altitude 1 hour 15 minutes

Total Time 2 hours

Ingredients

• 2 pound bacon end bits, no larger than 1 inch pieces
• 4 cups onions, sliced into 1/4 slices
• 10 garlic cloves, peeled and chopped
• 2 teaspoon chili powder
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1/2 cup maple syrup
• 1 cup bourbon
• 2/3 cup sherry vinegar
• 1 cup packed brown sugar
• 1/3 cup distilled white vinegar for cleaning the rims of jars

Instructions

1. Prepare jars, lids, and canner.
2. Bacon end bits will need to be 1 inch, no larger.
3. Over medium heat place the bacon ends into the skillet, stir frequently until browned. Remove the bacon ends from the pan and strain any remaining fat from the skillet.
4. Add the garlic and onion to the skillet, stir regularly for 2 minutes to allow the onions to soften slightly.
5. Add the chili powder, ginger, and mustard powder, continue to stir for 1 minute. Increase the heat to high, add the bourbon and maple syrup. Bring the mixture to a boil.
6. Next, add the vinegar and brown sugar, return to a boil. Return the bacon ends to the skillet, mix all the ingredients together until the bacon has been fully coated with the bourbon mixture. Remove from heat.
7. Using a jar funnel, fill warmed jars making sure to leave a 1/2 inch headspace. Dip a clean dish towel into distilled white vinegar and thoroughly wipe the rims of the jars. Add warm lids, place rings on finger tight, add jars to the canner. If doubling the recipe, place an additional canning rack onto the first layer of jars and continue to fill the pressure canner with jars.
8. Process jars based on the altitude in which you reside, see blog post for the appropriate PSI.

Notes

• To serve bacon jam, empty the desired quantity and reheat until warm. Lather the contents onto whatever you wish. Breads, eggs, burgers, grits, whatever your heart desires!
• This recipe can be pressure canned, refrigerated, or frozen. 

This is not a recipe found on the NCHFP website, but it does follow the safe guidelines set this organization.

Nutrition Information:

Yield:

2 tablespoons

Serving Size:

1 grams
Amount Per Serving: Calories: 3139Total Fat: 161gSaturated Fat: 55gTrans Fat: 1gUnsaturated Fat: 99gCholesterol: 449mgSodium: 7775mgCarbohydrates: 205gFiber: 8gSugar: 159gProtein: 162g

Nutrition information isn’t always accurate.

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Canning maple bacon jam is a staple on our homestead. Feel free to refrigerator or can this recipe.