Bourbon Maple Bacon Jam Recipes

BOURBON MAPLE BACON JAM

Steps:

• 1. In a large cold saucepan, add bacon. Set the heat to medium and cook until fat is rendered about 35 minutes or more. Drain bacon through a fine sieve sitting over a bowl; set aside and keep the bacon fat for later use.
• 2. In the same saucepan over medium heat, add butter and ½ tbsp. reserved bacon fat. Add onions and sprinkle with salt; sauté for 10 minutes, stirring often.
• 3. Meanwhile, chop bacon into smaller pieces. Return bacon to the saucepan and add brown sugar, cooking sherry, smoked paprika and freshly ground black pepper. Stir in brewed coffee, reduce heat to medium-low and cook for 5 minutes. Add maple syrup and bourbon; cook for 20 minutes, stirring often.
• 4. Spoon jam into an airtight container, let it cool before transferring to the fridge; it will keep for 1 month. Yields 1 ½ cups
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=8iBvQ0GflfE

BACON-BOURBON JAM

Steps:

• Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
• Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
• Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
• Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.