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Author Notes: The opportunities to serve this jam are endless: crusty bread, pizza, egg sandwiches, baked potatoes (sweet or regular), mashed potatoes, crackers and cream cheese, waffle fries, turkey sandwich--be creative. This jam reheats well in the oven. —A Pleasant Little Kitchen
- 1 pound bacon, cut into ½ inch pieces
- 3 tablespoons bacon grease (acquired from the cooked bacon)
- 1 1/2 cups onion, chopped
- 4 garlic cloves, roughly chopped
- 1 rosemary sprig
- 1/2 cup bourbon (whiskey)
- 1/4 cup balsamic vinegar
- 1/2 cup water
- pinch cayenne (or up to 1/4 teaspoon)
- 1/4 cup brown sugar
- kosher salt
- In a large skillet, cook the bacon over medium heat until the fat is rendered. Remove the bacon to a paper towel lined plate. Leave 3 tablespoons of bacon grease in the the skillet and lower the heat to medium-low.
- Next, cook the onion, garlic and rosemary in the bacon grease for about 5 to 8 minutes, or until the onions are softened. Stir often to prevent the garlic from burning.
- Add the bourbon, vinegar, water, cayenne and brown sugar to the onions and garlic. Turn the heat back up to medium and bring to a gentle boil.
- Place the bacon back into the skillet and let simmer for about 35 to 40 minutes. Do not let all the liquid evaporate.
- Pour the bacon mixture into a food processor and pulse 6 to 10 times, or until the jam is chunky but not smooth.
- Remove to a bowl, stir and salt to taste.
- Serve on top of crusty bread topped with parsley. Store any leftovers in an airtight container in the fridge