I was looking for a savory addition to elevate my cheese board and had the epiphany to try out bacon jam. It was an absolute hit and is now something I jar and gift to friends and family. It makes a great topping on burgers, mixed with rice, sprinkled over salad, or in a sandwich!
1-8oz Pack of Bacon, cut into 1″ pieces
1 Large Shallot, diced
1 Small Onion, diced
5 Cloves of Garlic, minced
1/2 Cup Light Brown Sugar
1/3 Cup Apple Cider Vinegar
1/4 Cup Good Quality Maple Syrup
1/4 Cup Good Quality Bourbon
Salt, to taste
1. In a large skillet over medium/medium-high heat, cook the bacon, stirring occasionally until the fat is rendered and bacon just starts to get crispy, about 15 minutes. Remove bacon to a paper towel lined plate.
2. Add garlic, shallot and onion to the rendered bacon fat and cook until translucent, about 7 minutes.
3. Add the sugar, maple syrup, vinegar and bourbon and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet for about 2 minutes.
4. Add the bacon and stir to combine. Reduce heat to simmer and cook uncovered, stirring occassionally, until the liquid is almost completely evaporated and the onions turn jammy, about 1 to 1-1/2 hours.
5. Optional: once the bacon has cooled slightly, transfer to food processor until coarsely chopped. Otherwise, spoon cooled bacon into jar or other resealable container and refrigerate for up to 4-weeks.