This Bourbon and Bacon Jam Recipe Is, Well, Our Jam

Start your morning with a sweet and salty pasta that truly resembles bacon. Sweet maple syrup, warm notes of bourbon and smoky pork combine in this savory bacon jam. Once the bacon is browned, strain and save the remaining bacon fat for incredibly flavorful dishes. As soon as the contents of your mold start to get glossy, throw them all in a food processor and whisk quickly, otherwise you'll end up with something that looks too much like candy and caramel (but honestly, there have been worse things). And if you prefer solid, don't add bourbon to the mix; it will still be insanely delicious. Keep cooking, friends. The jam is ready.Bourbon and Bacon Jam Recipe
Preheat a heavy-bottomed skillet over medium-high heat. Add the bacon, reduce the heat to medium-low, and cook for 10-15 minutes or until enough fat is released and the bacon begins to crackle. Remove the bacon slices from the pan and let them rest.Add 3 tablespoons of bacon fat to the pan to form a thin layer on the bottom. If there is much more than a few tablespoons of it left, just pour it into a glass jar and save it for tomorrow's omelette.Add the onion to the pan and simmer for 10 minutes or until translucent. Add the bourbon to the pan, scraping off the bottom of the browned pieces while stirring. Add the vinegar, brown sugar, and maple syrup until smooth and just simmering. Add the remaining bacon back to the pan and continue cooking.When the mixture is thick and begins to shine, remove from the heat and transfer to a food processor. Beat the mixture for 15-30 seconds. The more you cook, the softer the jam becomes.Refrigerate in an airtight container for 1 week, although we can't promise that the spread will last longer than a day without completely licking out of the jar.