Bacon-Onion Jam

Directions

1. 1
   The moment I heard about bacon jam, I knew I had to make it.
2. 2
   This recipe combines the tantalizing flavor of bacon with onion jam.
3. 3
   Spread this remarkable confection on a tomato sandwich.
4. 4
   Fill acorn squash with bacon jam and chunks of tart apple.
5. 5
   Or make, quite simply, the naughtiest creation ever: bacon rugelach with salted peanuts.
6. 6
   Cook the bacon in a large heavy pot over medium-low heat, stirring from time to time, until well browned.
7. 7
   Remove and drain on paper towels.
8. 8
   Pour off all but about 1/2 cup of the bacon fat from the pot.
9. 9
   Reheat the fat, add the onions, and cook over low heat until translucent and very soft, about 15 to 20 minutes.
10. 10
    Stir in the brown sugar and caramelize the onions until very deeply brown, about 15 minutes; be careful with the heat, as this wants to burn.
11. 11
    Add the bacon, molasses, coffee, vinegar, bourbon, and pepper, stir well, and bring to a boil.
12. 12
    Reduce the heat and simmer very slowly until the mixture is as thick and glossy as apple butter and a deep rich brown, without much liquid, about 2 hours.
13. 13
    Taste and correct for seasoningsalt and/or pepperbut be judicious, as the flavors will develop further as the mixture cools.
14. 14
    Remove from the heat and let cool.
15. 15
    Transfer every bit of the mixture to a food processor.
16. 16
    Its up to you how chunky you want this spreadI like it smooth and spreadable but you can leave it chunkier.
17. 17
    Pack into jars (just a little hint, 4-ounce jars might protect you from overindulgence).
18. 18
    Refrigerate for up to 3 months or freeze for up to a year; if you will be freezing the jam, leave 1-inch headspace in the jars to allow for expansion.