I used Maker’s Mark 46 which is aged in seared french oak casks so it has a smokey note. I skipped coffee which is popular in these more complex bacon jams. Results were very good and this jam was great on grilled burgers or just on french bread crustini that was fried in a little olive oil.

1 lb bacon, prefer applewood smoked
1 medium white onion, sliced
1 red onion, sliced
3 oz Maker’s Mark 46 Aged Bourbon
3 cloves of garlic roasted in olive oil for 45 mins at 375F
2 Tb brown sugar
salt
2 tsp honey
1 tsp balsamic vinegar

Cook the bacon fairly crisp in an oven and pour off most of the grease. Carmelize the onions in about 2 Tb of the bacon fat for 10 mins then add bacon, garlic and other ingredients.  If you are cooking on flames, remove the pan from the burner when adding the bourbon as it may ignite otherwise.  Simmer on medium low heat to allow most alcohol to evaporate then reduce heat to low heat for another 10 minutes.

Cool slightly and process in a food processor to the preferred texture (for me, about 12 quick pulses removing the lid twice to push down any onion or larger pieces of bacon which may stick the side walls of the processor).  Taste and adjust seasoning. Acids like the balsamic really help the other flavors pop. One more pulse and you’re done.

Serve on burgers, pork, steak, eggs or just on breads.