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Honey Bourbon Bacon Infused Jam


Honey Bourbon Bacon Infused Jam

Get ready to jam out and elevate any meal with this tantalizing infused jam recipe.

By Daniel Rivas

Yields: 1.5 Cups
Prep time: 15 min.
Cook time: 30-45 min.
Dose: 5 mg. each / 120 mg. total
Recommended Cannabis: Tincture/Drops


  • Bacon, applewood smoked, thick-cut, diced 1lb.
  • Sweet Onions, quartered, thinly sliced1 onion
  • Garlic, minced4 cloves
  • Brown Sugar – 1/4 Cup
  • Bourbon – 2 fl. oz.
  • Honey – 1/4 Cup
  • Apple Cider Vinegar – 1/4 Cup
  • Balsamic Vinegar – 1 Tbsp
  • Espresso Coffee, fresh-brewed – 2 fl. oz.
  • Thyme, leaves1tsp
  • Water – 1 Cup
  • Black Pepper – 1/2 tsp.
  • Salt – to taste
  • Subra THC Drops (.5g) – 40mg, or as needed


  1. Start by prepping all ingredients before cooking. 
    1. Slice the bacon into ¼ inch strips.
    2. Quarter onion, chop off the roots, and cut into thin julienne slices.
    3. Mince your garlic as small as possible.
    4. Pick the thyme leaves from the stems, reserve the leaves and toss the stems.
    5. Measure out all liquid ingredients and have them ready in small cups or bowls.
  2. Once everything is prepped, begin by cooking bacon on medium-high heat in saute pan. This will take a few minutes to get the fat rendered and the bacon fully cooked, be patient.
  3. When bacon achieves a nice brown caramelized color and crispy, remove the pan from the heat.
  4. Use a slotted spoon to scoop out the cooked bacon into a separate bowl. 
  5. Save 2 Tbsp. of bacon fat; save or discard the rest as you please.
  6. Infuse 1 Tbsp of rendered bacon fat; it’s easier to do so once the fat has cooled a bit but is still liquid.
    1. If using a syringe, add 0.12 mL OR roughly 2.5 rice grain-sized dots of concentrate (~125 mg. total). Stir it to make sure it dissolves and disperses fully in the EVOO. Alternatively, dissolve your full syringe into 5 fl.oz. of bacon fat and use 2 Tbsp + 1 tsp (~130 mg. total), then reserve the remaining infused fat for another recipe.
    2. If using drops, add 3 mL of the concentrate tincture (3 full droppers = 120 mg. total). Stir it to make sure it mixes and disperses fully.
  7. Let the bourbon cook & mostly evaporate before adding the remaining liquid ingredients (i.e., coffee & vinegar), thyme, pepper, sugar, bacon, and ½ a cup of water. Mix everything together, and allow this mixture to boil.
  8. Allow this mixture to cook on medium-high heat for about 30 min. You may need to add another ½ cup of water halfway through the cooking, so it doesn’t stick to the pan & burn. Ultimately, you want a jam-like, syrupy consistency, not a thick paste.
  9. After 30 min. of cooking, and if you’ve reached the desired consistency, take the pan off the heat.
  10. Add honey and infused fat, and adjust the flavor with salt as needed.
  11. Immediately transfer the jam to a container to cool off, and make sure to keep it refrigerated.
  12. You’re all set! Serve warm on burgers, steaks, waffles, sandwiches, crostini, or as a condiment for a cheeseboard. To store, refrigerate in jars for up to four weeks