Bacon jams have 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 jams 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 Jam
- 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
- Prepare Maple Bourbon Bacon Jam by sautéing bacon and shallots together in frying pan over medium heat until bacon begins to brown, and shallots become translucent.
- Add garlic, vinegar, Bourbon and Maple Syrup and simmer over low heat until liquid is nearly evaporated, and shallots are caramelized.
- 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 jam into food processor or use immersion bender to process smooth.
- Cover and store any unused bacon jam in the refrigerator for up to a week and reheat to use again.