Bacon Jam

It's sweet. It's salty. It's spicy. It can go on ANYTHING. It's bacon jam and you know you want it...

INGREDIENTS

1 lb. fine-quality applewood smoked bacon

1 Tbsp. butter

1 onion, chopped

1/2 cup brown sugar

2 Tbsp. corn syrup

4 garlic cloves, minced

2 tsp. paprika

1 tsp. chilli powder

1/2 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. cloves

1 1/2 tsp. yellow mustard

2/3 cup strong coffee

1/3 cup balsamic vinegar

1 shot bourbon

1 Tbsp. maple syrup

2 Tbsp. hot sauce

salt & pepper to taste

  Fry the bacon until crispy. Drain the bacon on paper towels & remove all but 2 Tbsp. of the fat from the pan. 

Add butter to the pan & scrape all the dark crispy bits from the bottom as it melts. Saute the onion in the fat with the brown sugar on med-low heat for 15 minutes.

Add corn syrup & all the spices. Cook for 5 minutes, stirring frequently. Add the mustard, coffee, vinegar, bourbon, maple syrup, hot sauce, salt & pepper. Stir until thoroughly mixed. Return bacon to pan, cover, and cook for 1 hour over low heat, stirring occasionally. 

Pour mixture into a food processor while still hot. Pulse a few times until spreadable but chunky. Pour into a canning jar and refrigerate. As the jam cools, it will seal the jar. Bring to room temperature before using.

This is especially tasty on bagel chips with goat cheese. Or toast. Or sandwiches. Or virtually any other edible item.