This boozy bacon jam is the perfect companion for a tasty burger, pasta, pancakes, grilled cheese, sautéed veggies, charcuterie tray or your shoe. It’s that GOOD. Simply cook the bacon, caramelize some onions, add vinegar, brown sugar and bourbon. The result is a smokey, savory, sweet and versatile condiment. It’s my new jam!
Bourbon Bacon Jam
Makes about 2 cups
1 lb. good-quality bacon, diced
1 large sweet onion, chopped
1/4 cup bourbon
1/3 cup apple cider vinegar
1/2 cup brown sugar
2 Tablespoons whole-grain mustard
Pepper to taste
Burger
1 1/2 pounds of Ground Chuck, preferably 15%-20% fat
Salt and Pepper
4 Potato or Brioche rolls, split and toasted
4 or more slices of white sharp cheddar cheese or pepper jack
Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4 to 5 minutes. Remove bacon, set aside and leave only about 2 tablespoons of bacon grease in the pan. Add diced onion, turn the heat down to low, and cook together until onion is tender. Add the bacon, bourbon, vinegar, brown sugar, and mustard. Simmer until thick, (stirring occasionally) about 45 minutes or until liquid is evaporated. Refrigerate until ready to use. Can be refrigerated for up to 5 days or freeze.
