Bacon Jam

Photo by Courtney P.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.75

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.75

servings

Adapted from marthastewart.com

Ingredients

  • 1 1/2

    pounds sliced bacon, cut crosswise into 1-inch pieces

  • 2

    cups finely chopped shallots (from 3 large or 8 small shallots)

  • 4

    small cloves garlic, chopped (about 1 tablespoon)

  • 1

    teaspoon chili powder

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon ground mustard

  • 1/2

    cup bourbon

  • 1/4

    cup maple syrup

  • 1/3

    cup sherry vinegar

  • 1/3

    cup packed light-brown sugar

Directions

Step 1 Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan. Step 2 Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. 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. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes. Step 3 Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.

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