First of all I’m going to say that BACON WEEK IS OFFICIALLY OVER, um after today’s post that is. Homemade bacon is put in the freezer, I can’t get more to smoke yet, so we have to quit eating it for now. Spicy bacon jam is my last stand, and post relating to bacon for a while.

But before bacon week was over my dear friend Steph wanted to make a spicy version of last weeks Whiskey Bacon Jam, who am I to say no? I love to hang out and cook with Steph, she’s smart, funny, likes good beer and better food. Although her bacon addiction is beginning to scare me, who could ever eat so much bacon? Ahem.

As we started up this batch of bacon jam I knew she was serious about giving it heat when, not one, but 4 kind of peppers were laid out on her counter and chipotle powder. We were going for a deep, spicy heat, not intense and painful, but enjoyable. We reached it and completely morphed the bacon jam in the process. Don’t let the long ingredient list intimidate you though, use what you can afford, make substitutions and make it your own, I dare you.

Spicy Whiskey Bacon Jam

Course: Condiment, Preserving
Cuisine: Alaskan, American


  • 3 pounds thick cut bacon
  • 4 onions sliced
  • 2 fresh jalpenos seeded and sliced
  • 7 cloves garlic crushed then chopped
  • 1 chipotle pepper dried, stems and seeds removed
  • 1 pasilla pepper dried, stems and seeds removed
  • 1 negro pepper dried, stems and seeds removed
  • 2 cups hot water
  • 20 ounce smoked porter or other good smokey beer
  • 1 cup whiskey
  • 2 cups dried apples
  • 1 teaspoon fresh grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ground black pepper
  • 1 TBSP smoked paprika
  • 1 TBSP chipotle powder
  • 1/4 cup apple cider vinegar
  • 2 cups coffee
  • 2 TBSP maple syrup
  • 4 peaches peeled, pitted and chopped
  • 1 1/2 pints cherry tomatoes
  • salt if needed


  • cut the bacon into 1 inch pieces and fry in batches in a deep stock pot until crispy on the edges
  • remove all but about 2 TBSP of drippings from the pan
  • add the sliced onions and jalapenos and cook over medium low until caramelized, around 20 minutes or so
  • while the onions are caramelizing put the dried peppers in the hot water to soak and set aside
  • then mix the beer, whiskey, dried apples and spices in a sauce pan and gently warm while the onions are caramelizing
  • when the onions are done add the garlic and cook for 5 more minutes
  • then drain the water off the peppers and discard the water, add the peppers to the pot
  • then pour in the beer and apples mix, stir well
  • add the rest of the ingredients and cook on low for two hours or so until reduced and thick
  • taste and add salt if needed
  • run through the food processor in batches make it as chunky or smooth as you like
  • pour or scoop into jars and store in the fridge (sneak off and eat with a spoon when nobody is looking?)

If you don’t have fruit to add you can easily make it without the fruit, just cut back on the liquids and add something sweet. We did throw in a handful of chocolate chips but I think they were lost in the mix. They didn’t add much to the overall flavor, this jam has a lot going on already. But again experiment with it, make it your own and be ready to eat your mistakes, not so hard when it’s bacon.

And if you haven’t heard it’s post a nerd teen or pre–teen picture of yourself on facebook until the fourth of July, declare your freedom, let your dork flag fly! Look what I posted-

me circa 1983 mullet and all, oh glorious!