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Fig Peach Bourbon Bacon Jam

by 30 Comments

Yo!  This business is totally my jam!

 

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Bourbon, peaches, figs, and bacon?  Um….. YES PLEASE!

 

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I’ve missed my old friends of a party of peaches, bacon, figs, and bourbon.  Where have you been my lovelies?  You know how it is when you get together with a friend you think about a lot and missed for a while?  We did that.  Me and Lauren. We totally went out for drinks and had a bunch of catching up to do.

 

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Lauren has absolutely nothing to do with baccon, peaches, or bacon jam – but maybe something to do with bourbon or booze….

But like these old friends, girl, I heart you!

P.S. I’m so glad we sort of got everything up to speed.  I’ll forgive you for leaving me so lonely because you totally had a baby, but I missed you and I’m glad you’re back in my life!

 

Print

Fig Peach Bourbon Bacon Jam

Ingredients

  • 22 ounces bacon cut crosswise into 1 inch pieces
  • 2 shallots thinly sliced
  • 6 garlic cloves minced
  • 6 figs cut into 1/2 inch pieces
  • 3 peaches pitted, peeled, and cut into 1/2 inch pieces
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mustard
  • 1/3 cup bourbon
  • 1/4 cup maple syrup
  • 1/3 cup sherry vinegar
  • 1/3 cup firmly packed brown sugar

Instructions

  1. Heat a large cast iron skillet over medium heat, add half the bacon and cook until brown, remove and drain on paper towel
  2. Carefully drain the grease out of the pan
  3. Repeat with the rest of the bacon but reserve at least 2 tablespoons of bacon grease
  4. Add shallots, garlic, figs, and peaches to the bacon grease pan and cook until onions are translucent - about 5 minutes
  5. Add chili powder, ginger, and mustard and cook another 1-2 minutes
  6. Add bourbon and maple syrup and increase the heat to medium high, scrape up any brown bits and bring to a boil
  7. Add vinegar and brown sugar and bring to a boil again
  8. Add reserved bacon back to the pan
  9. Reduce heat to low and cook until liquid looks like a thick glaze - about 10-15 minutes
  10. Remove from heat, cool until warm, and transfer to a food processor
  11. Pulse mixture several times until it resembles a chunky jam or reaches a texture according to personal preferences

Adapted from Martha