Bacon Peach Jam

½ pounds applewood smoked bacon ((I use thick cut), cut into ½-inch pieces)

1 large yellow onion (, chopped (about 1-½ cups))

4 ripe peaches (, peeled and cut into ½-inch dice (about 3 cups))

¾ to 1 cup dark brown sugar ((depending on how sweet your peaches are))

1 teaspoon freshly ground black pepper

2 tablespoons whole grain Dijon mustard

2 tablespoons Worcestershire sauce

¼ cup apple cider vinegar

2 tablespoons bourbon ((optional))

In a large, heavy-bottomed pot, cook bacon over medium-high heat until crisp, about 10 minutes. Remove from heat and remove bacon with a slotted spoon and set aside. Carefully remove all but 2 tablespoons of bacon fat from the pot and discard or save for another use.
Return pot to heat, add onions, and cook over medium heat, stirring occasionally, until softened, about 8 minutes. Return bacon to the pot with chopped peaches, brown sugar, black pepper, mustard, Worcestershire sauce, apple cider vinegar, and bourbon (if using). Bring to a boil, reduce heat, and simmer, stirring occasionally, until jam is thick and glossy, about 30-35 minutes. (If your peaches are very juicy and throw a lot of liquid into the jam, this might take a little longer; continue simmering until thick.) As the jam cooks, use the back of your wooden spoon to break up the peaches. Remove from heat and cool to room temperature.
If a smoother texture is desired, transfer cooled jam to the bowl of a food processor and pulse a few times until you reach your desired consistency. Serve jam at room temperature.

Course🧅Condiment

Diets🌾Gluten-free🥩Carnivore...

Category🍯Jam

Cuisine🇺🇸American

Occasions🥐Brunch📆EverydayGifts

Season☀️Summer

DifficultyMedium ⏰ 1h