Awesome Bacon Jam

By LisaMK

This is an awesome bacon jam. I found this recipe in Martha Stewart Living magazine, December 2013. I've held on to this recipe for a year to share with friends and loved ones. I've tweaked it just slightly. It is labor intensive and only makes 2 cups. Though it tastes great!!

Ingredients

• 1 1/2 pounds Smithfield sliced bacon, cut crosswise in 1 inch pieces
• 2 cups shallots, finely chopped, mix between big and small
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp ground ginger
• 1/2 tsp ground mustard
• 1/2 cup bourbon!
• 1/4 cup pure maple syrup
• 1/3 cup sherry vinegar, must have!
• 1/3 cup packed light-brown sugar

Details

Servings 2
Preparation time 60mins
Cooking time 80mins

Preparation

Step 1

Cook half of the the bacon in a large skillet, single layer, over medium heat, stirring frequently, until browned, about 20 to 23 minutes.
Transfer to paper towels to drain. Remove fat; clean pan (important so it doesn't taste burnt!)
Repeat with remaining bacon. Reserve browned bits and 1 tbs of bacon fat in pan.
Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 mins. Add chili powder, ginger, and mustard and cook, stirring 1 min.
Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil.
Add reserved bacon; reduce heat to low and simmer. Stir occasionally until the liquid reduces to a thick glaze, around 10 minutes.
Transfer mixture to a food processor and pulse until it has a consistency of chunky jam. Pulse to personal level of chunky!
Refrigerate in an airtight container at least 1 hour and up to 4 weeks.