I thick, easy homemade jam made with bacon, bourbon and jalapenos. It has a slight kick of heat and goes perfect topped on burgers or steak. It also goes great on crackers too. personally spooning it, is the way to go! :)
Author: Jennifer Drummond
Recipe type: Jam
Cuisine: American
Serves: 2¾ cups
Ingredients
1½ pound sliced bacon, cut crosswise into 1-inch pieces
2 cups vidalia onion, finely sliced
4 small cloves garlic, chopped (about 1 tablespoon)
½ jalapeno, seeded
1 tsp. chili powder
1 tsp. smoked paprkia
½ tsp. ground mustard
½ cup bourbon
⅓ cup maple syrup
⅓ cup rice vinegar
⅓ cup light-brown sugar
Instructions
In a large skillet, add bacon. Cook until crispy, about 15 minutes. Add bacon to plate lined with a paper towel to cool. Drain the fat from the pan, but leave 1 tablespoon of bacon fat.
In the pan that you cooked the bacon, add onions, garlic and jalapeno. Cook until transparent; about 5 minutes. Add chili powder, paprika and mustard powder, cook for 1 minute more. Add bourbon and maple syrup. Bring to a boil. Add vinegar and brown sugar and bring to a boil.
Place heat on low and add bacon. Let it simmer for about 10-15 minutes, until liquid is reduced and becomes thick. Stir occasionally.
To make smoother; add to a food processor and process until smooth. I like it better that way than chunky. The photos of the jam are pre-processed in the food processor.
Let the jam cool, than store in an airtight container for up to 4 weeks.