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

kosher salt

1. 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.
2. 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.
3. 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.
4. Place the bacon back into the skillet and let simmer for about 35-40 minutes.
5. Pour the bacon mixture into a food processor and pulse 6 to 10 times, or until the jam is chunky but not smooth.
6. Remove to a bowl, stir and salt to taste.
7. Serve on top of crusty bread. Store any leftovers in an airtight container in the fridge.