The Internet has dozens of recipes for bacon jam: some with bourbon, some with tomato, some with pineapple, etc. etc. etc. I decided on a basic, no frill, bacon jam recipe and the result was yummy!!!
1 pound bacon cut into thin strips
2 medium size sweet onions (like Vidalia) (thinly sliced)
1 teaspoon SMOKED paprika
1/2 cup water
1/3 cup REAL maple syrup(not pancake syrup)
1/2 cup light brown sugar
1/2 cup apple cider vinegar
1/2 teaspoon table salt
1/4 teaspoon coarse ground pepper (use less if fine ground)
pinch of cayenne pepper
Cook the bacon in a large fry pan over medium high heat, stirring occasionally, to separate the pieces.
Remove the bacon when it starts to crisp up (but before it gets hard-crisp). Drain on paper towels (save 2 tablespoons of the fat).
In 2 tablespoons of reserved bacon fat, saute two thinly sliced onions until soft and translucent (takes about 8 minutes or so).
Sprinkle the onions with the smoked paprika and stir until coated. Add 1/2 cup of water and scrape the bottom of the pan to get any bits loosened up.
Add the maple syrup, brown sugar, cooked bacon, vinegar, salt, pepper and cayenne. Stir and bring to a strong simmer (but not a boil).
Simmer (stirring every couple of minutes)until it starts to thicken a little...it takes about 10 minutes. (see important note below)
While still hot, put the mixture into the food processor and pulse it several times to chop everything up into a "jam".
That's it!! It tastes best at room temperature, but be sure to keep it in the fridge. It stays good in the fridge for two weeks, but it doesn't last that long at our house.
NOTE: I use kitchen scissors to cut my raw bacon into 1/4" slices. Since the jam goes into the food processor at the end of the recipe, you can cut the bacon into any size pieces you want. However, I've found that cutting the bacon into thin strips, helps them separate in the frying pan faster.
NOTE: When deciding how long to cook this jam....keep in mind that when the jam chills in the refrigerator, it gets MUCH thicker. If you cook the jam to a THICK consistency while it's still in the pan, it will be hard like a rock once it's chilled.
NOTE: This jam (at least to me) tastes the best at room temperature. So, take it out of the fridge a little before you want to eat/use it.
NOTE: There is no guaranteed safe recipe for canning bacon jam and making it stable and safe for shelf storage.