We love making jam. Especially from fruits we grow on the farm here in Creston. But here’s a stunning take on the art of jam-making from our friend, Chef Bruno Feldeisen, one of the judges on The Great Canadian Baking Show. His recipe, tailored to use honey, comes from his new cookbook, The Bacon, Butter, Bourbon & Chocolate Cookbook (2024, Whitecap Books, ISBN 9781770503335) This savory and sweet concotion can be made with either our Swan Valley Kootenay Wildflower honey, or our Honey Bee Zen Fireweed honey.
See also another Chef Bruno recipe using our honey, Bacon and Cashew Brittle.
BACON BOURBON JAM
Bacon Bourbon Jam, a recipe by Chef Bruno Feldeisen. Photo credit: Henry M Wu, The Bacon, Butter, Bourbon & Chocolate Cookbook
By Chef Bruno Feldeisen
The Bacon, Butter, Bourbon & Chocolate Cookbook
Makes 1 ½ cups (375 mL)
This is what sweet dreams are made of: a full spoon of bacon bourbon jam right before going to bed. It’s the perfect blend of sweetness and smokiness with a hint of spice and herbal notes.
INGREDIENTS
3 Tbsp (45 mL) unsalted butter
2 lb (900 g) uncooked bacon, diced into ½-inch (1 cm) pieces
¼ cup (60 mL) extra virgin olive oil
2 sweet onions, peeled and diced into ½-inch (1 cm) cubes
½ tsp (2.5 mL) sea salt
½ cup (125 mL) light brown sugar
¼ cup (60 mL) Honey Bee Zen Fireweed Honey or Swan Valley Kootenay Wildflower Honey
1 tsp (5 mL) cayenne pepper
½ tsp (2.5 mL) ground black pepper
½ tsp (2.5 mL) fresh chopped thyme
1 tsp (5 mL) fresh chopped rosemary
zest of 1 orange
¼ cup (60 mL) raspberry vinegar
1 cup (250 mL) bourbon
INSTRUCTIONS
In a medium saucepan, heat the butter over low heat until melted. Add the diced bacon. Stir with a wooden spoon and cook until the bacon is crispy, about 12 minutes.
Transfer the cooked bacon to a fine mesh strainer to drain off fat. Drain the remaining fat from the pan then add the olive oil. Add the diced onion and cook over low heat while continuously stirring with a wooden spoon. Once the onions start to turn a light golden colour, add the salt, brown sugar, HONEY, cayenne pepper, black pepper, thyme and rosemary. Keep cooking over low heat for 10 minutes.
Add the cooked bacon, orange zest, raspberry vinegar and bourbon. Continue cooking over low heat for 15 minutes or until the mixture achieves a jam consistency. Remove from heat and allow to cool.
Once cool, transfer the jam to an airtight container and store in the refrigerator up to 1 month.