So … I jumped on the bacon jam bandwagon … finally … and at the request of one of my best friends. He loves bacon. I mean really loves bacon. He kept sending me text messages with recipes of bacon jam. Many text messages that said things like “I just ran across this again,” and “this looks interesting.” I took the hint and spent a few hours in the kitchen test driving a few bacon marmalade recipes. I wasn’t exactly sure what we would use it for … spread in on crackers? eat it with a spoon? I ended up putting some on hamburgers and … oh my goodness, it was yummy!
I finally decided the best combination was bacon, caramelized onion, brown sugar, a little vinegar and a lot of whiskey … or bourbon … or scotch. He likes bacon. I like whiskey. We were both winners.
- 1 lb bacon slices cut into 1-inch pieces
- 2 small onions, chopped
- 1 teaspoon dried thyme
- 3 garlic cloves
- 1/2 cup brown sugar
- 1/2 cup whiskey
- 1 tablespoon balsamic vinegar
- Fry bacon pieces over medium heat until crisp, stirring occasionally. Do not drain bacon grease from pan.
- When bacon is about half cooked, add onion, garlic and thyme. Continue cooking until onion is tender.
- Stir in brown sugar, whiskey and vinegar. Continue cooking until mixture begins to bubble.
- Remove from heat and allow to sit until mixture thickens, about 15 minutes.