Whisky Jam Recipe

I have been making jam since I was 12 years old. I would pickloquats off the tree in the garden and boil them up with sugar and hope for the best. This was long before the internet or beforeI even thought to read one of my moms recipes. I just knew that wonderful chemistry happened when you combined fresh fruit, lots of sugar and heat.The first recipe I ever made for my blog was apricot jam. It was back in December 2009 and it was an important one to start this amazing journey with. It conjured up (and still does) one of my first childhood memories around food. I was in my paternal grandparent’s house eating my grans homemade apricot jam on toast and I was enamoured at finding whole apricots in the jar. The notion of being able to see a whole piece of fruit vs just a mush that is standard with commercial products filled me with an incredible amount of joy. I loved the strong connection with where the jam came from and of course, I absolutely loved the taste. Jump forward a hell of a lot of years, and here I am still lovingly making jam. This easy whiskey marmalade takes so much of the painful legwork out of the process and I reckon it’s a world first. Keep reading.

I never liked marmalade until about 7 years ago. It was too bitter for my taste. If I scraped the jam away from the thick peel I would find the delicious parts but that always seemed like too much work. The process of making marmalade is also an incredibly laborious one and I simply do not have the patience. I wanted to create a version that took out some of the hand cutting and multiple cooking stages and in general lower the bitter quotient while still keeping the orangey flavour. I used a food processor to slice the oranges so that made it so much easier. I think this is it and I hope you enjoy it too.

I have never used pectin in my jam making because it’s near impossible to find here. It is not entirely necessary although I still want to get my hands on some as I’m sure it makes it all much easier. I rely on sugar, temperature and the length of cooking to firm up my jam and love to make small-batch quick jams that can literally turn around in 8 minutes with the right equipment (aka a very wide pan).

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What I love the most about making your own jam is you can control the sugar content and make the recipe so much more about the fruit. I love to add aromatics to give a more complex flavour profile. Star anise and cinnamon are wonderful in kumquat marmalade, orange and black pepper make my 8-minute strawberry jam pop (I also add a splash of orange liqueur), as does Pimms, ginger and balsamic. I also loved adding muscadel to my peach jam, so you can really play around.

When I refer to this recipe as ‘easy’, I don’t mean quick, although it does dispense with some of the very labour-intensive steps usually required. I fell in love with marmalade relatively late in life and after tasting the homemade variety. As with most food things, once you develop a taste for homemade preserves, it’s difficult to revert to highly processed versions. The initial boil stage removes some of the harsh bitterness of the pith. The lengthy cooking time ensures that the orange flavour is retained while the peel becomes beautifully soft. It’s also better to use seedless oranges such as navels. The splash of whisky at the end is quite subtle and can be left out, but it’s a nod to my Scottish grandmother and I love it.

Using your hands, squeeze all the juice out of the orange slices. This should yield approximately 500 ml. Combine the orange and lemon juice and set aside.

Marmalade Whisky Sour

Place the squeezed orange slices into a medium, heavy-based saucepan, cover with water, bring to the boil and boil for 30 minutes. Drain and leave the slices until cool enough to handle.

Finely chop the slices with a large knife. If you are using oranges with pips, remove them now. Return the chopped oranges to the saucepan, along with the sugar and reserved juice. Bring to the boil, then reduce to a very low simmer for 3–3 1?2 hours. Check it every now and again and give it a stir. The marmalade is ready when it reaches 104 °C on a sugar thermometer. It should also start turning a darker caramel colour. Another way to check its readiness is to freeze a small side plate and dollop some marmalade onto the cold plate. Run your finger down the middle – if the jam remains separated in the line, it is ready.Whiskey Bacon Jam is a unique, easy-to-make homemade condiment that is delicious on burgers, sandwiches, and grilled meats, as well as a topping for appetizers like crackers or cheese platters. It’s both savory and a little bit sweet, bursting with flavors from bacon, whiskey, and maple syrup. Use on crackers, burgers, eggs, you name it! It’s a definite must-try and a must-share, just like my Onion Bacon Jam!

Bacon: Break up the bacon into pieces before or after cooking. Do not make it ahead of time, since you will use some of the bacon grease to cook the onion and shallots. You could also try this recipe with turkey bacon if preferred.

Maple Peach Whisky Jam (small Batch)

Brown Sugar: The brown sugar adds sweetness and helps to caramelize the ingredients during the cooking process. It contributes to the balance of flavors by providing a touch of sweetness to counter the savory and smoky elements.

Maple Syrup: Maple syrup adds a natural sweetness with a hint of caramel-like flavor. It complements the bacon and brown sugar, adding depth and richness to the overall taste. For the best results, use pure maple syrup.

Whiskey: Whiskey not only adds a distinct flavor but also contributes a warm and smoky taste to the jam. It provides complexity and depth, enhancing the overall flavor profile. Choose a whiskey that you enjoy drinking. Or, try the jam with your favorite bourbon, which is a type of whiskey, for Bourbon Bacon Jam.

Amazing Whiskey Maple Bacon Jam

Chili Powder: The chili powder adds a touch of heat and spice to the whiskey bacon jam. It provides a subtle kick and adds complexity to the flavors without overpowering them. You could leave it out, but I highly recommend using it.

This versatile condiment can elevate the taste of a variety of dishes! Here are some ideas on how to enjoy this boozy bacon jam:

Whiskey Bacon Jam should be stored in the refrigerator or freezer. If stored in the refrigerator, it will last up to 2-4 weeks in an airtight container or jar. If freezing for longer storage, use straight-sided mason jars (or glass jars) and leave about an inch of space at the top to allow for expansion.

Chunky Apple Whisky Cinnamon Preserve

Quite possibly my new favorite appetizer! This Spicy Tomato Jam is loaded with flavor and goes perfectly with crackers, burgers, biscuits, and so much more! (Also would be perfect as an appetizer during football season!)

Tomato Bacon Jam is a sweet and savory spread made with fresh tomatoes, bacon, onions, sugar, spices, and red pepper flakes for a slight kick. Perfect for crackers, biscuits, hamburgers, grilled cheese, or even pizza!

This BLT recipe is a step up from the basic sandwich you might already know and love. But, I encourage you to add a little sweet and savory tomato jam to the layers. It not only provides more tomato flavor to the sandwich, but it also has pieces of crispy bacon for more bacon! So really, it’s like a DELUXE BLT sandwich!

Easy Homemade Bacon Jam With Whisky

Whiskey Bacon Jam is a unique, easy-to-make homemade condiment that is delicious on burgers, sandwiches, and grilled meats, as well as a topping for appetizers like crackers or cheese platters. It's both savory and a little bit sweet, bursting with flavors from bacon, whiskey, and maple syrup.

When the concept of bacon jam was first introduced to me I completely rejected it. Please, learn from my mistake! Bacon Jam is such an amazing and versatile dish. Served as a dip or a spread, or even on sandwiches, it just makes everything better. This version has some whiskey in it which adds a nice bold smokey flavor. You can't taste the whiskey, it just enhances the already amazing flavors.

Oh my goodness, this is so good and addicting! I loved it on a cracker and with added cream cheese on a cracker, too. I can't wait to add this to a burger! You definitely get a balance of flavors from the sweetness of maple syrup and brown sugar to the savory bacon. You really do need to try this and show it off to everyone you know!

Whiskey Maple Onion Jam Recipe By Robert Gonzal

Put this on everything and anything! I would just eat this with a spoon but it would be amazing on a burger or eaten with cream cheese and