Bacon Jam I

Step 1: Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, about 20 to 23 minutes. Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan. (To speed things up, I run two skillets at the same time).

Step 2: Add shallots and garlic to pan and cook over medium-low heat, stirring, until translucent, about 5 minutes.

Step 3: Add chili powder, ginger, and mustard and cook, stirring, for 1 minute.

Step 4: Increase heat to high, then add bourbon and maple syrup. Bring to a boil, scraping up the browned bits.

Step 5: Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.

Step 6: Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks. Makes about 2 3/4 cups jam.