Bacon-Bourbon Jam

The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try it on toast, in place of mayonnaise in a sandwich, or slathered on pancakes. It will keep for a month in the fridge. No need to use fancy bacon; regular supermarket bacon will work perfectly well. Transcribed from a recipe at Serious Eats. http://bit.ly/e1MPDp

• Ready In: 4 hrs 15 mins
• Serves: 24
• Yields: 3 cups

Ingredients

• 1 1⁄2 lbs bacon, cut crosswise into 1-inch pieces
• 2  medium onions, diced (about 2 cups)
• 3  medium garlic cloves, peeled and coarsely chopped (about 2 teaspoons)
• 1⁄2 cup cider vinegar
• 1⁄2 cup  packed dark brown sugar
• 1⁄4 cup maple syrup
• 6  tablespoons brewed coffee
• 6  tablespoons Bourbon

Directions

1. Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
2. Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
3. Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
4. Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.