Recipe: Bourbon Bacon Jam


September 27th was the kick off to Epcot Food and Wine and I am happy to say that I was the first person to be on stage and headline the festival in a “Kitchen Memories” dinner. This dish is part of a menu for 4-6.

Bourbon Bacon Jam takes me back to my childhood Christmas that my father surprised me with three piglets. In honor of The Three Little Piggies children’s song. I named my pigs Sticks, Bricks and Straw. They were adorable pets until they grew to over 200 pounds each. In true farm fashion, my family assessed the situation and re-named the pigs Easter, Graduation Dinner and Freezer.

A Farm House Cheese Board with Marinated Goat Cheese, Bourbon Bacon Jam, and Pickled Spring Onions

Bourbon Bacon Jam

Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
Serves: 4 – 6
Yield: 1 pint of marmalade


1 pound thick-cut bacon, sliced
1 large onion, chopped
1 orange, juiced
2 cloves garlic, chopped
¼ cup cider vinegar
¾ cup brewed black coffee
¼ cup maple syrup
¼ cup bourbon
1-2 chipotle chilies in adobo, chopped (spicy—add to taste)
¼ cup brown sugar
1 teaspoon orange zest
½ teaspoon cumin
1/8 teaspoon fresh black pepper


Slice the bacon into ½ inch strips. Add the bacon to a large sauté pan or cast iron skillet over medium-high heat.

Cook the bacon until it gets brown and crisp, 10 to 12 minutes. Take the bacon out of the pan and drain on a paper towel lined plate. Set bacon aside. Leave 2 tablespoons of the bacon grease in the pot and pour off the rest.

Reduce the heat to medium. Add the onions and garlic and cook until the onions begin to soften, about 5 minutes. Keep the onion mixture moving so the garlic does not burn. Return the bacon to the pan.

Add coffee, vinegar, orange juice, maple syrup, brown sugar, orange zest, ginger, and pepper. Reduce the heat and simmer for 45 minutes.

Transfer to a food processor and pulse until everything is finely chopped. Pour everything back into the pan and cook for another 15 minutes. Add the bourbon and simmer for 30 minutes longer. The jam should be thick and syrupy. If the jam gets too thick at any point, add 1/4 cup to water to thin it out.

Take off the heat and let cool slightly. Transfer to jars. This jam will keep in the fridge for 3 to 4 weeks.

Join Emily at The Walt Disney World Resort on Sunday October 20th at 3pm – “Disney Gets the Dish on Celebrating and Cooking with Wine!” Learn how to taste and pair wines, while exploring the art of cooking with wine. Then get rad as Emily takes the classic PB&J sandwich, and reinvents it as a cool Peanut Butter and Wine Jelly Snow Cone. Culinary Demonstrations will take place in the Festival Center at Epcot Theme Park – $14 per person.

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