Bacon Jam? Could it be? What Canadian wouldn’t want to try this recipe! Makes a fabulous topper for crackers (just add some sharp cheese) or even as a condiment for burgers and hotdogs! Add it to toast and this jam could be used for every meal! Just make a batch with a decorative jar and label for any holiday gift- Father’s Day or Christmas would be perfect!
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
1. Cook HALF of your bacon the way you would normally cook it (frying pan or microwave is good). Drain on paper towels to remove excess fat. Clean the pan.
2. Make the rest of the bacon, reserving browned bits and 1 tablespoon fat in pan.
3. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes.
4. Add chili powder, ginger, and mustard and cook, for about 1 minute (stir occasionally).
5. Increase heat to high; add bourbon and maple syrup. Bring to a boil. Add vinegar and brown sugar and return to a boil.
Modified from Martha Stewart’s recipe.
6. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally. It will reduce to a thick glaze (about 10 minutes).
7. Transfer the mixture to a food processor and blend (pulse) until it has the consistency of a chunky jam.
8. Refrigerate in an airtight container at least 1 hour before use and up to 4 weeks.