And now for something completely a little different.
When you think about jam, a medley of fruit usually comes to mind. Strawberries, blueberries, raspberries, currants, apricot, and but not limited to pear (cinnamon pear is my favourite jam and I only seem to find it at hidden farmers’ markets.) It turns out anything can be “jammed” and bacon is no exception. The sweet element comes from the caramelizing of onions but the wow factor as to how it’s used is completely up to you.
(But seriously, if this doesn’t make its way into a grilled cheese sandwich, I don’t think I can help you.)
1 lb. applewood smoked bacon (or any good quality bacon of your choice)
1 small onion, chopped
4-5 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup whiskey
1/4 cup maple syrup
1 tbsp. balsamic vinegar (optional)
1 tbsp. grainy mustard (optional)
Chop the bacon and cook it in a heavy pot; transfer bacon to a bowl using a slotted spoon, draining off most of the drippings.
Using the same pot, saute the onion and garlic cloves for about 5 minutes, until soft and starting to turn a golden colour. Return bacon to the pot, add the brown sugar, whiskey, maple syrup, vinegar and mustard and cook over medium heat until deep golden and thickened to the consistency of jam (15-20 minutes). Remove from heat.
Wait for the mixture to cool down a bit before transferring to jar. It’s best to keep refrigerated but easiest to use when brought back down to room temperature.
And there you have it! Your mouth and sandwiches will thank you.