Bacon Jam

Submitted by:  June Shockley
We were at a barbeque in Denver and one of my son's friends brought a jar of this homemade Bacon Jam.  Wow, yummy, it was a big hit.  The guests put it on everything: baked potatoes, hamburgers, crackers with cheese.  The next morning folks even put it on their scrambled eggs.  I loved it!!!!!!!!!!!
NOTE:  I just made some.  It was enough to fill 4 half pint jars.  Also, I did not need to do the "food processor" step as I thought it was just a perfect consistency when I took it out of the pan.  It was a yummy as I remembered.  Enjoy
EXTRA NOTE:  I had a hard time finding sherry vinegar.  I finally found it at World Market.

Bacon Jam

Ingredients 

Original recipe fills 4 half-pint jars

2 pounds bacon, cut into 1-inch pieces
1/2 cup bacon drippings
2 large yellow onions, cut into very thin slivers (I like coarse dice)
1/2 cup brown sugar
1/4 cup garlic, minced
1 teaspoon ground cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup bourbon whiskey
1 cup brewed coffee
1/2 cup sherry vinegar
1/2 cup maple syrup
3/4 cup ketchup


Directions

• Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. 
• Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. 
• Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. 
• Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.  
•  Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. 
• Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. 
• Mix in ketchup and cook 5 more minutes.  
•  Remove from heat, let the bacon jam cool, 
• (I did not need this step) pulse in a food processor to a slightly chunky, spreadable consistency. 
• Bacon jam will store in the refrigerator, covered, up to 2 weeks.