Maple Bourbon Bacon Jam
- 2 Pounds Bacon End Bits, no larger than 1 inch piece
- 4 C. Onions, slice into 1/4 inch slices
- 10 Garlic Cloves, peeled and chopped
- 2 t. Chili Powder
- 1 t. Ground Ginger
- 1 t. Ground Mustard
- 1/2 C. Fuller's Sugarhouse Pure Maple Syrup
- 1 C. Bourbon
- 2/3 C. Sherry Vinegar
- 1 C. Brown Sugar, packed
- Over medium heat, place the bacon ends into the skillet, stir frequently until browned. Remove the bacon ends from the pan and strain any remaining fat from the skillet.
- Add the garlic and onion to the skillet, stir regularly for 2 minutes to allow the onions to soften slightly.
- Add the chili powder, ginger, and mustard powder, continue to stir for 1 minute.
- Increase the heat to high, add the bourbon and maple syrup. Bring the mixture to a boil.
- Next, add the vinegar and brown sugar, return to a boil. Return the bacon ends to the skillet, mix all the ingredients together until the bacon has been fully coated with the bourbon mixture. Remove from heat.
- Using a jar funnel, fill jars leaving a 1/2-inch headspace. Add lids, place rings on finger tight, add jars to the canner. Place an additional canning rack onto the first layer of jars and continue to fill the pressure canner with jars.
- To serve bacon jam, empty the desired quantity and reheat until warm. Lather the contents onto whatever you wish. Breads, eggs, burgers, grits, etc.