Bourbon Bacon Jam Recipe

BOURBON BACON JAM

INGREDIENTS

1 and 1/2 pounds of bacon

2 cups of shallots, chopped

1 cup sweet onion, chopped

4 garlic cloves, chopped

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 cup Jimmy’s Bourbon

1/2 cup maple syrup

1/4 cup balsamic vinegar

1/2 cup brown sugar

COOK

Cook the bacon over medium heat in two frying pans to allow for room for it to crisp up. You want the bacon a little crisper with as little visible fat as possible. Leave 1 to 2 tablespoons of the fat in one pan. Transfer to paper towels to drain excess fat off.

Pulse your shallots and onions in the food processor. Add them to the pan and cook over medium heat until they start to caramelize. Add the garlic and cook for about one more minute. Add the chili powder and smoked paprika, stir to combine.

Increase heat to high and add the Jimmy’s Texas Bourbon (carefully) and maple syrup. Bring to a boil and continue boiling for about 2 to 3 minutes. Add vinegar and brown sugar, continue to boil for about 3 minutes.

Using a sharp knife cut the bacon into small pieces or tear it by hand so it looks more rustic. Toss the bacon into the pan, reduce heat to low and simmer for about 10 minutes. The mixture will thicken and look jam like in the process.

Turn off the stove. Drain any excess fat off the bacon jam by pouring it through a sieve or use cheesecloth to drain it through.

SERVE

You can leave it rustic and chunky or pop it back in the food processor for a more smooth jam. Transfer to jars and store in the fridge. Perfect on smoked sausage or with crostinis and a sharp white cheddar cheese.