Bourbon Bacon Jam

Bourbon bacon jam is both a savory and sweet condiment. Slather it on a breakfast sandwich or burger, top off some oven roasted tomatoes or a field green salad or just have some straight from the jar. Several different versions can be found. The inspiration for this version is in honor of my Kentucky relatives who live in the heart of bourbon country.

In a large heavy skillet over medium high heat, render the fat from the bacon, about 8-10 minutes. Using a slotted spoon, remove the bacon from the skillet and set aside.
Remove all but two tablespoons bacon fat from the skillet. Melt 2 tablespoons butter in skillet with the 2 tablespoons bacon fat. Add onions, brown sugar and garlic. Sauté for about 10 minutes, stirring frequently. Add paprika, ground chipotle chili pepper, dry mustard, maple syrup and bacon. Stir to combine.
Add Bourbon to the skillet and cook about 4-6 minutes. Add the coffee, vinegar and sriracha and season with salt and pepper.
Reduce heat to medium-low and simmer, uncovered for about 1 hour, until most the liquid is evaporated, stirring occasionally.
Remove from heat and let cool for about 20 minutes.
Add mixture to food processor and pulse about 10 times or to desired consistency.
Let cool then store in an airtight container in the refrigerator for up to 4 weeks. Rewarm to serve.

Bourbon Bacon Jam on Toast with Arugula

Bourbon Bacon Jam Blue Cheese Burger

by Angie Trusty (White River Kitchen)