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Bacon, Onion and Bourbon Jam

Bacon, Onion and Bourbon Jam

  • Prep Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2 cups


  • 1 pound applewood smoked bacon, chopped
  • 4 yellow onions, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1/2 cup bourbon
  • 1/4 cup Steen's cane syrup
  • 3 tablespoons cane vinegar
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon cayenne pepper, or more to taste


  • In a large Dutch-oven over medium heat cook the bacon, stirring occasionally, until the fat has rendered and the bacon is brown and mostly crisp, about 10 minutes. Transfer the bacon to a paper towel lined baking sheet. Drain all but 2 tablespoons of the bacon fat from the pan.

    Add the onions to the pan and reduce the heat to medium-low. Cook the onions, stirring frequently, until they are very soft and a dark caramelized brown, about 30 minutes.

    Add the bourbon and scrape up any brown bits from the bottom of the pan. Increase the heat to medium-high and add the cane syrup, vinegar, sugar and cayenne pepper. Bring to a simmer and cook until the mixture is thick and syrupy. Set aside to slightly cool.

    Transfer the mixture to a food processor and pulse several times until the mixture is spreadable.Transfer to glass jars, cool to room temperature and then store in the refrigerator for up to 6 weeks.

Recipe Details