Bacon jam has got to be one of my all-time favorite condiments/topping to use for meats, burgers, sandwiches, or simply for spreading on thick-cut toasted bread. Bacon jam can be a chutney-like consistency that is set atop a dish by finely mincing and cooking the ingredients, or it can be a spreadable condiment by blending the mixture smooth with an immersion blender or food processor once done. However you like the final consistency, the maple bourbon jam itself is salty, sweet and adds umami goodness to every bite.

MAPLE BOURBON BACON JAM

Ingredients:

3/4 pound Bacon, diced
2 large Shallots, diced
1 tsp. minced Garlic
¼ cup Brown Sugar
½ Cup Cider Vinegar
1 tsp. Croix Valley Garlic Barbecue Booster
1 cup Pure Maple Syrup
2 oz. Bourbon

Directions:

1. Prepare Maple Bourbon Bacon Jam by sautéing bacon and shallots together in a frying pan over medium heat until bacon begins to brown and shallots become translucent.
2. Add garlic, vinegar, Bourbon, and Maple Syrup and simmer over low heat until the liquid is nearly evaporated and the shallots are caramelized.
3. Season mixture to taste with Garlic Booster, add brown sugar, mix thoroughly until sugar dissolves, cover and reduce heat to keep warm until use. If desired, put the jam into a food processor or use immersion bender to process smooth.
4. Cover and store any unused bacon jam in the refrigerator for up to a week and reheat to use again.
00:00 Introduction
00:14 Dicing Bacon
00:34 Dicing Shallots
00:45 Cooking Bacon
00:56 Adding Shallots
01:14 Adding Remaining Ingredients
02:35 Conclusion

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