Step 1

Cook the bacon until it browns perfectly. Depending on the size of your frying pan you may need to do this in a couple of batches. Ideally, use the oven for this step.

Step 2

In a frying pan, use 1 - 2 tablespoons of reserved bacon fat and heat pan over medium heat. Add the shallot and onion to the pan and allow to cook until they become caramelized. Add the garlic and allow to become aromatic, this should take about a minute more time too cook.

Step 3

Add the chili powder and the smoked paprika, stir to allow to combine completely.

Step 4

Increase the heat to a high, add the bourbon (remove your pan off the heat while adding) and add the maple syrup. Allow this to come to a boil, stir and scrape the pan to clean the sides and allow the residual bacon particulate (from the fry step) to free themselves from the sides. Allow this mixture to boil for 2-3 minutes.

Step 5

Add the vinegar and brown sugar, continue to boil for 3 additional minutes.

Step 6

Use a sharp knife or kitchen sheers to cut the bacon into small pieces.

Step 7

Place the bacon into the jam mixture, reduce your heat to low and allow the mixture to simmer for 10 additional minutes. The mixture will continue to thicken, and start to give the appearance of a jam consistency.

Step 8

Turn your heat off. Remove any excess fat from the bacon jam by draining it through a fine mesh sieve or cheese cloth.

Step 9

For a rustic finish (a more chunky jam) just transfer the mixture into jars and store in the refrigerator. If you prefer a more smooth consistency you can place the jam mixture into your food processor and pulse it until it breaks down.