Bacon Jam

 If you want to elevate a basic grilled cheese, burger, peanut butter and jelly sandwich or a charcuterie board, make bacon jam! It’s truly delicious. This recipe makes about 2 cups of jam. I divide it up into the small 4 oz. canning jars to give as gifts along with some good cheese.  If I’m not giving it away, I freeze half for later use. 

2 pounds thick cut bacon, cut into 1 inch pieces

2 large sweet onions shopped

1/2 cup bourbon

1/2 cup maple syrup

2 tablespoons balsamic vinegar

3 cloves garlic, smashed

4 sprigs thyme

1/8 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

In a Dutch oven over medium heat, cook the bacon until the fat is rendered and the bacon is browned.  Remove the bacon with a slotted spoon and place on a paper towel to drain. 

Lower the heat of the Dutch oven to medium-low. Remove all but about 3 tablespoons of bacon fat from the Dutch oven. Add the onions and reduce the heat to medium-low.  Cook the onions stirring occasionally to scrape up the browned bits until the onions are very soft., about 30 minutes. Don’t rush this process or the onions will burn.  Add the thyme and garlic and saute until the garlic is soft, about 5 minutes.

Deglaze the pan with the bourbon. Add the maple syrup, vinegar and pepper. Bring the onion mixture to a simmer and cook until thick and syrupy, about 6-8 minutes.  Remove from heat. Remove the thyme.

In a food processor, fitted with a steel blade, add the bacon, and the onion/syrup mixture. Pulse to a spreadable, chunky mixture, about 5 pulses. If you are not eating right way and plan to give away as gifts,   Divide the mixture into 4 oz. jars.  Let the mixture cool and refrigerate until use.  Or, if you plan to use right way, divide the jam in half. Freeze half for later use.

This jam is perishable. Store the jam in the refrigerator until ready to use.  Keeps about a month.