YIELD: Approximately 1.5 Cups
- 12 oz. Double Smoked Bacon, diced
- 1 Each Yellow Onion, large, diced
- ¼ Cup Bourbon
- ¼ Cup Brown Sugar, light, packed
- 1 Tbsp. Sherry or Balsamic Vinegar
- 2 Tsp. Thyme, fresh, picked
- 1 Tsp. Salt, kosher
- ¼ Tsp. Black Pepper, coarse ground
In Dutch oven or heavy bottomed pot render bacon over medium heat. Stirring occasionally to avoid burning, cook until near crispy. Remove bacon to paper towels to drain.
Remove ¾ of the bacon fat from cooking vessel. Add diced onions into bacon fat and cook over low heat. Stirring occasionally, allow onions to caramelize, or cook to a deep amber color, approximately 20 minutes. During this process the bottom of the pan will retain little brown bits, don’t worry about this as we are just building flavor.
When onions are caramelized, add Bourbon to pan. Using a wooden spoon, scrape all the tasty bits off of the bottom of pan into the onions. Add vinegar and continue to deglaze the pan.
Add the fresh thyme, bacon, brown sugar, salt and pepper. Mix all in until homogenous. Remove from heat.
At this point you can leave the jam as is, chunky, or use a food processor or blender to smooth it out. I prefer taking half of the mixture and pulsing it in the food processor, then folding it back into the original jam.
Reserve covered under refrigeration. **Allow to come to room temperature when ready to use for ease of spreading**
Serve with bison burger, hot dogs, or brats.