Bacon Jam Recipe, Yup Bacon Jam

I plan to have this along side grilled asparagus and sirloin steaks.  Now all I have to do is pair a wine with this meal, yikes!

Here's My Take at Bacon Jam

makes approximately 2 cups

Ingredients:

1 lb bacon
1 medium Vidalia onion, diced
3 to 4 cloves of garlic, diced
1/2 cup brown sugar, packed (I use Splenda brown sugar, calorie thing)
1 airline size bottle of Markers Mark Kentucky Straight Bourbon Whisky
3 Tbsp of Balsamic Glaze of Modena

Directions:

Cut bacon the short way, into 1/4  inch pieces.  Place the cut bacon slices into a large pan, cook bacon until nicely brown and crisp at the edges. Drain off grease, reserving 1 tablespoon; remove cooked bacon to paper towel-lined plate to cool.  
Turn the heat to medium low. Place 1 tablespoon of reserved bacon fat into the pan, add onions and garlic, and cook until onions are translucent. Add balsamic glaze, brown sugar, and bourbon. Bring to a boil to cook off the alcohol.  Add cooked chopped bacon.  Salt and pepper to taste.Simmer for approximately 1 1/2 hours, stirring frequently

Cooking Complete:

Place the cooked bacon mixture into a food processor, and pulse the mixture until the consistency of chunky jam.  It can get a bit sticky and thick, so you can add water to achieve the desired consistency.
Refrigerate after use.  Remember to serve warm, 15 to 20 seconds in the microwave should do the trick.
Enjoy on burgers, steaks, even quality beef hotdogs!