Bacon Peach Jam

• Meat

  • 1 1/2 lbs Applewood smoked bacon

• Produce

  • 4 Peaches, ripe
  • 1 Yellow onion, chopped (about 1-1/2 cups, large

• Condiments

  • 2 tbsp Dijon mustard, Whole Grain
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 3/4 cup Brown sugar, dark

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

Found on stripedspatula.com

Description

Ingredients

• 1 -1/2 pounds applewood smoked bacon (I use thick cut), cut into 1/2-inch pieces
• 1 large yellow onion, chopped (about 1-1/2 cups)
• 4 ripe peaches, peeled and cut into 1/2-inch dice (about 3 cups)
• 3/4 - 1 cup dark brown sugar (depending on how sweet your peaches are)
• 1 teaspoon freshly ground black pepper
• 2 tablespoons whole grain Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons bourbon (optional)

Directions

• In a large, heavy-bottomed pot, cook bacon over medium-high heat until crisp, about 10 minutes. Remove from heat and remove bacon with a slotted spoon and set aside. Carefully remove all but 2 tablespoons of bacon fat from the pot and discard or save for another use.
• Return pot to heat, add onions, and cook over medium heat, stirring occasionally, until softened, about 8 minutes. Return bacon to the pot with chopped peaches, brown sugar, black pepper, mustard, Worcestershire sauce, apple cider vinegar, and bourbon (if using). Bring to a boil, reduce heat, and simmer, stirring occasionally, until jam is thick and glossy, about 30-35 minutes. (If your peaches are very juicy and throw a lot of liquid into the jam, this might take a little longer; continue simmering until thick.) As the jam cooks, use the back of your wooden spoon to break up the peaches. Remove from heat and cool to room temperature.
• If a smoother texture is desired, transfer cooled jam to the bowl of a food processor and pulse a few times until you reach your desired consistency. Serve jam at room temperature.