After spending my Sunday in the kitchen trialling some condiments this very tasty, moreish, bacon makes everything better, jam is the end product. It is my second batch of experimenting with the delight of bacon jam. This one is worthy of printing. I hope you enjoy.

Directions

1. Render bacon on medium-high heat until crisp. Remove and drain on paper towel. When cool enough chop the bacon.
2. Drain all but 1 teaspoon of bacon fat from the pan, add butter & melt.
3. Add onion and cook until transparent, add the garlic & spices, sauté until fragrant about 3-5 minutes. Add sugar & salt & pepper.
4. Return the bacon to the pan and stir until well combined.
5. Add the bourbon & sherry to the mixture and cook the liquid down for about 3-4 minutes.
6. Add the remaining ingredients, stir to combine. Reduce heat to medium-low and simmer for 1 to 1 1/2 hours, stirring occasionally.
7. Remove the mixture from the heat and allow to cool slightly.
8. Remove 3/4 of the mixture to a bowl and blend with a stick blender, add the remainder of the mixture so that it still has some chunkiness.
9. This mixture makes approximately 4 x 200gm jars.
10. Serve warm or store in an airtight jar, in the fridge for up to 4 weeks.

<!-- Ingredients

time: 2 hrs
serves: 4 x 200gm jars
title: Bacon Jam
bacon: 1kg
unsalted butter: 1 tablespoon
onions, chopped: 4 large
brown sugar: 2/4 cups
garlic cloves, chopped: 3
smoked paprika: 5 teaspoons
chipotle chilli powder: 2 teaspoons
mustard powder: 1 teaspoon
ginger powder: 1/2 teaspoon
cinnamon powder: 1/2 teaspoon
bourbon: 1 cup
Pedro Ximenez Sherry: 2 tablespoons
espresso brewed coffee: 2/3 cup
apple cider vinegar: 3/4 cup
maple syrup: 5 tablespoons
salt & pepper: to taste

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