Bourbon Bacon Jam
Author note: I’ve always been skeptical about the overuse of bacon. This recipe was not developed in efforts to be trendy, it was developed to satisfy a craving and it does the job extremely well. The opportunities to serve this jam are endless: crusty bread, pizza, egg sandwiches, baked potatoes (sweet or regular), mashed potatoes, crackers and cream cheese, waffle fries, turkey sandwich–be creative. This jam reheats well in the oven.
1 pound bacon, cut into 1/2-inch pieces
3 tablespoon bacon grease (acquired from the cooked bacon)
1 1/2 cups onion, chopped
4 garlic cloves, roughly chopped
1 rosemary sprig
1/2 cup bourbon (whiskey)
1/4 cup balsamic vinegar
1/2 cup water
1/4 teaspoon cayenne
1/4 cup brown sugar
- In a large skillet, cook the bacon over medium heat until the fat is rendered. Remove the bacon to a paper towel lined plate. Leave 3 tablespoons of bacon grease in the the skillet and lower the heat to medium-low.
- Next, cook the onion, garlic and rosemary in the bacon grease for about 5 to 8 minutes, or until the onions are softened. Stir often to prevent the garlic from burning.
- Add the bourbon, vinegar, water, cayenne and brown sugar to the onions and garlic. Turn the heat back up to medium and bring to a gentle boil.
- Place the bacon back into the skillet and let simmer for about 35-40 minutes.
- Pour the bacon mixture into a food processor and pulse 6 to 10 times, or until the jam is chunky but not smooth.
- Remove to a bowl, stir and salt to taste.
- Serve on top of crusty bread. Store any leftovers in an airtight container in the fridge.