Move over raspberry! There’s a new sheriff in Jam Town! Better yet, it’s a deliciously different experience, drawing on the savory end of the taste spectrum, while remaining decidedly a jam! Succulent bacon bits and caramelized onions form the base of this sweet, tangy, and umami flavor punch, which includes the smoky smoothness of bourbon. Bacon Bourbon Jam is perfect for spreading on toast, but also on burgers or serving with sausages and eggs for breakfast. The possibilities for something this amazing are endless!
Ingredients
- 1 1/2 pounds thick-cut bacon, cut into 1-inch pieces
- 1 large sweet yellow onion, halved and sliced
- 2 cloves garlic, minced or grated
- 1/3 cup pure maple syrup
- 1/4 cup dark brown sugar, packed
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon cayenne pepper
- leaves from 3-4 thyme sprigs
- 1/4 cup bourbon
- salt, to taste
- French bread, optional, to taste, sliced, for serving
Directions
Step 1 –In a large, cold pot over medium heat, add the bacon and cook, while stirring occasionally, until the bacon turns crispy and the fat renders out and turns foamy, about 8-10 minutes.
Step 2 –Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
Step 3 –Reserve 2 tablespoons of the bacon drippings in the pot, draining the remainder.
Step 4 –Reduce the heat to medium low.
Step 5 –Add the onions to the hot bacon drippings and cook, while stirring only occasionally, until the onions caramelize, about 1 hour.
Step 6 –Raise the heat to medium.
Step 7 –Add the garlic to the caramelized onions and cook until fragrant, about 30 seconds.
Step 8 –Add the bacon, the maple syrup, the brown sugar, the apple cider vinegar, and the cayenne pepper to the pot and stir, while scraping the bottom of the pot to release the browned bits.
Step 9 –Cook the bacon mixture while allowing it to bubble until it thickens, about 5 minutes.
Step 10 –Turn off the heat.
Step 11 –Add the thyme leaves, the bourbon, and the salt to the pot and stir to combine.
Step 12 –Transfer the bacon mixture to a food processor and pulse it until it resembles finely ground meat.
Step 13 –Allow the jam to cool.
Step 14 –Serve with the bread.
