Raspberry Basil Bacon Jam Recipe (Sweet, Spicy, Smoky)
Raspberry basil bacon jam recipe combining thick-cut bacon, caramelized onions, fresh raspberries, fresno chilies, bourbon, and basil into a sweet-spicy-smoky jam. Perfect on burgers, cheese boards, and appetizers!
Ingredients
- 1 ½ pounds thick cut smoked bacon chopped into 1/2" pieces
- 2 large sweet onions, thinly sliced
- ½ cup balsamic vinegar
- 2 large poblano chilies, roasted and diced small
- 1 large fresno chili, finely chopped
- 4 cloves garlic minced
- 3 whole star anise
- 1 tsp sweet paprika
- 1 tsp round coriander
- ¼ tsp ground cinnamon
- 2 tsp Black pepper freshly ground
- 1 16-oz bag frozen raspberries
- 2 to 3 tsp brown sugar to taste
- ½ cup bourbon
- 2 to 3 Tbsp. white vinegar
- ½ cup fresh basil finely chopped
- salt to taste
Instructions
- Cook bacon in a large skillet over medium-low heat until lightly browned and crispy, about 10-12 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate.
- Remove about half the bacon fat from the pan and set aside (you'll have about 2-3 tbsp fat remaining). Add sliced onions and balsamic vinegar to the pan.
- Cook onions slowly over low heat until they're deeply caramelized and soft, about 20-25 minutes. You want them to melt into the bacon fat — this is where the jam gets its depth.
- Add roasted poblano peppers, fresno chili, minced garlic, star anise, paprika, coriander, cinnamon, and coarsely ground black pepper. Stir and heat through until fragrant, about 1-2 minutes.
- Pour in white vinegar, brown sugar, bourbon, and frozen raspberries. Stir well.
- Cook and stir for 4-5 minutes or until you no longer smell the alcohol burning off. The raspberry juice will start to release into the pan.
- Add the cooked bacon back to the pan and stir to combine.
- Reduce heat to medium-low and let the mixture simmer uncovered, stirring occasionally, until it reaches jam consistency — about 15-20 minutes. You're looking for a thick, slightly chunky texture, not a thin sauce.
- Remove from heat and stir in the finely chopped fresh basil. Season with salt to taste.
- Allow bacon jam to cool completely before transferring to jars or containers.
Notes
- Roasting peppers: If you don't have pre-roasted poblanos, roast fresh ones over a gas flame or under the broiler until blackened. Let cool, peel off skin, and dice.
- Bourbon optional: You can substitute beer, red wine, or omit entirely if you prefer. The bourbon adds subtle oak, but the jam will still be delicious without it.
- Storage: Keep in airtight jar in fridge for up to 3 weeks, or freeze in an airtight container for up to 6 months.
- Serving: Serve at room temperature or warm gently in a pan before serving.
- Texture: This jam is NOT smooth like traditional jelly — it's chunky and textured with visible bacon pieces and fruit. That's what makes it work.
