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bacon and whisky jam with spoon on top

Bacon and whisky jam with coffee and maple syrup

Karon Grieve
Rich and aromatic, sweet and savoury, this jam is a winner in every way!
5 from 1 vote
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course preserves
Cuisine British
Servings 2 250g jars
Calories 1473 kcal


  • 2 tbsp olive oil
  • 500 g smoked bacon chopped
  • 4 cloves garlic minced
  • 1 red onion diced
  • 1 red chilli minced
  • 100 ml maple syrup
  • 4 tbsp cider vinegar
  • 150 ml strong coffee
  • 100 ml whisky


  • Heat the oil in a large pan and add the garlic, onion and chilli along with the bacon pieces and cook for about 10 minutes till browned and aromatic
  • Add the remaining ingredients to the pan and stir well then simmer for about 45 minutes or until it has all come together as a sticky carmelised jam like mass
  • Cool a little and whizz in food processor to make it smoother and spoon into sterilised jars


If you don't have a food processor you can make sure to cut everything up very small to start with.
Use Bourbon instead of whisky if you prefer.
Use red wine vinegar if you don't have cider vinegar.
This bacon and whisky jam will keep for up to a month in the fridge.
Calories shown are for the full quantity of bacon and whisky jam


Calories: 1473kcalCarbohydrates: 46gProtein: 33gFat: 113gSaturated Fat: 35gCholesterol: 165mgSodium: 1668mgPotassium: 843mgFiber: 1gSugar: 34gVitamin A: 307IUVitamin C: 38mgCalcium: 91mgIron: 1mg
Keyword bacon jam
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