Bourbon Bacon Jam with Champagne Wine Vinegar

A sweet and savory condiment made from real bacon? You bet! We were doubtful too but once you taste this delicious spread you’ll be making up new ways to use it (besides eating it straight from the jar). In addition to the ultimate breakfast sandwich, lather bacon jam on burgers, baked potatoes, and grilled cheese sandwiches. Spread it on some crusty bread, top with crisp lettuce and ripe tomatoes and you’ll have a tasty (and easy) BLT. With ingredients like onions, garlic, brown sugar, maple syrup, bourbon and champagne vinegar, a spoonful of this jam will do a lot more for your spinach salad than a simple sprinkle of bacon bits. We also used it as a filling for stuffed chicken or flank steak pinwheels (Butterfly a chicken breast or hammer flank steak to a thin layer. Spread bacon jam and layer pieces of Swiss or provolone cheese. Fold over chicken breast or roll steak and slice pinwheels then bake). The inspiration for this jam came from Martha Stewart Living. It can be served cold, warm or at room temperature. When we made our breakfast sandwiches, we heated a small scoop of jam in the microwave for 15 seconds. Have fun finding new uses for this stuff.  Let us know what you discover!

INGREDIENTS

• 1½ pounds of sliced bacon
• 2 cups of chopped red onion (about 2 small to medium sized red onions)
• 4 cloves of garlic, minced or pressed through a garlic press
• 1 teaspoon chili powder
• ½ teaspoon ground ginger
• ½ teaspoon ground mustard
• ½ cup bourbon
• ¼ cup maple syrup
• 1/3 cup Olive This! Champagne Wine Vinegar
• 1/3 cup light-brown sugar, packed

DIRECTIONS

In a large skillet, fry the 1½ pounds of bacon slices in a single layer in three separate batches. Drain the fat and clean out the skillet after the first and second batches. On the third batch, keep the bacon fat and browned bits in the skillet. As you remove the cooked bacon slices drain them on paper towels.

While the bacon is cooking, chop the red onions, mince the garlic and measure out the seasonings (1 teaspoon chili powder, ½ teaspoon ground ginger, ½ teaspoon ground mustard).

After the last batch of bacon, retain the bacon fat and brown bits in the skillet. Add the chopped red onion and minced garlic. Adjust the heat to medium. Cook the onions, stirring frequently, until they become translucent, about 5 minutes.

While the onions are cooking, break the slices of cooked bacon into small pieces with your fingers. Set aside.

After the onions are translucent, add the chili powder, ground mustard and ground ginger. Cook for about 1 minute stirring often. Next, turn the heat to high and add the ½ cup of bourbon and the ¼ cup of maple syrup. Scrape up any brown bits and bring this mixture to a boil.

Once boiling, add the 1/3 cup of brown sugar and 1/3 cup of champagne wine vinegar. Stir until boiling once again.

Add the bacon pieces to the skillet and reduce the heat to low. Stir well to coat all the bacon pieces. Let the mixture simmer until the liquid reduces to a thick glaze, about 8-10 minutes. Stir occasionally.

Transfer the contents to a food processor fitted with a steel blade. Pulse until the mixture resembles a chunky jam, about 15-20 pulses. Store in an airtight container and refrigerate for at least an hour before serving. It will keep in the fridge for up to 4 weeks.

MAKES ABOUT 2½ CUPS

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