Culinary Cannabis

Bud, Bourbon and Bacon Jam Story

Hello Everyone,

Thanks for stopping by today to talk about Bud, Bacon and Bourbon Jam.  This is probably not a jam you would spread on your morning toast (although I have), but rather a savory jam that makes a great sandwich topping, added as an ingredient to a dip or as part of a charcuterie board.

I’m excited to share this with you.  I’ve been experimenting with this recipe for some time now to make sure I get the consistency I’m looking for with less time at a high temperature. I think I’m probably overly compulsive about keeping things at a low temperature to avoid degrading the elevating properties of cannabis.  It really just comes down to adding the infused ingredients at the end of the cooking process, but still giving them adequate time to contribute their part to making the recipe succeed.

Do use a bourbon that you enjoy.  Almost all of the alcohol will burn off during cooking, but you still get that wonderful warm, caramel-y notes in the finished jam.  I used Wild Turkey in this version and used a Black Maple strain for the cannabis infusion.

This s jam that should be served warm, or at a minimum, room temperature.  The bacon drippings used in  the jam will congeal when refrigerated, and are much more enjoyable when warm.  After all, rfat equals flavor!

Bud, bourbon & Bacon Jam Recipe.docx

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Bud, Bourbon & Bacon Jam Recipe

2 lbs thick cut bacon, cut crosswise into ½” pieces

2 large, sweet onions (such as vadalla, diced

2 shallots, diced

3 garlic cloves, minced

1 c apple cider vinegar

2 t chopped fresh thyme

2 t chopped fresh rosemary

1 t white pepper

1 t red pepper flakes

½ c infused honey

1 c canna sugar

2 T molasses

½ c bourbon

2 t worchestire sauce

¼ c strong brewed coffee

Place bacon into large dutch oven.  Cook and stir over medium low heat until bacon is crispy, about 8 minutes.  Remove bacon to a paper towel lined plate.

Pour out all but ¼ c of the bacon drippings.  Add onion, shallot, garlic, thyme, rosemary, white pepper and red pepper flakes to drippings is the dutch oven.  Cook and stir over medium heat for 25-30 minutes, until onions and shallots are caramelized.

Add bourbon to pan, increase heat and cook until bourbon is mostly absorbed.  Add coffee, worchestire sauce, honey and canna sugar to dutch oven.  

Reduce heat to low and cook for approximately 5 minutes and sugar is dissolved and mixture is a thick, jammy texture and flavors have melded.

When jam is cool, containerize it (I use pint canning jars).  Makes approximately 2 pints of jam.

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Culinarily Yours in Cannabis,

Mary Ann