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Bacon JamaRama Burger Spread


  • Makes 3 cups

  • 2 pounds good quality bacon, but into 1-inch pieces
  • 2 large shallots, chopped
  • 4 cloves garlic, minced
  • 2/3 cup brown sugar
  • 1 cup bourbon whiskey
  • 1/2 cup pure maple syrup
  • 1/3 cup sherry vinegar
  • 3 teaspoons smoked paprika
  • 1/2 teaspoon fresh ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper


  1. 1. Cook bacon until done (not crispy) in a large sauté pan over medium high heat.
  2. 2. Drain all but 1 tablespoon of bacon grease from pan into a heat resistant container. Place pan back on burner on medium high heat.
  3. 3. Stir the chopped shallots into the bacon mixture and cook until opaque. Add the brown sugar to the mixture and stir while cooking, until combined, about 3 minutes.
  4. 4. Add garlic, paprika, nutmeg, cayenne pepper and ground pepper to the bacon mixture and cook until garlic is soft, about 3 minutes.
  5. 5. Pour the bourbon whiskey, maple syrup and sherry vinegar into the bacon mixture and stir. Turn the heat to high until the mixture boils, then immediately turn the heat down to medium low so the mixture bubbles softly. Cook for about 20 to 30 minutes or until the mixture thickens. Don’t let it get too thick, as it will also thicken as the mixture cools down.
  6. 6. Remove pan from heat and place the reduced mixture into a shallow dish to cool to room temperature.
  7. 7. Place the cooled ingredients into the Torrent Blender pitcher. Pulse the mixture using the P setting quickly 10 times, to chop into a spreadable consistency. The jam should have small chunks of bacon, not pureed.
  8. 8. Serve jam on burgers, pancakes, french toast, or sandwiches. Store in airtight container in the refrigerator for up to one month, or freeze.
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