Bacon and Bourbon Jam Print Email

1 1/2 pounds Tony's Applewood Smoked Bacon, cut crosswise into 1-inch pieces
2 medium onions, diced (about 2 cups)
3 medium cloves garlic, peel and coarsely chopped (About 2 teaspoons)
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup maple syrup
6 tablespoons brewed coffee
6 tablespoons bourbon

Place bacon on a parchment lined sheet and roast at 350° until cooked and starting to crisp, about 20 minutes or so (check early and often!).

Alternatively it could be fried in a pan over medium heat.Transfer bacon to paper towels to drain. Put 1 TBS of bacon fat in a large skillet (or pour off all but 1 TBS from skillet). Add onions and garlic and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.

Transfer mixture to a six-quart slow cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep
burnished brown, 3 1/2 to 4 hours.

Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one

Makes 3 cups
adapted from