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Spicy Whiskey Bacon Jam

Course: Condiment, Preserving
Cuisine: Alaskan, American
Author: Laura

Ingredients

  • 3 pounds thick cut bacon
  • 4 onions sliced
  • 2 fresh jalpenos seeded and sliced
  • 7 cloves garlic crushed then chopped
  • 1 chipotle pepper dried, stems and seeds removed
  • 1 pasilla pepper dried, stems and seeds removed
  • 1 negro pepper dried, stems and seeds removed
  • 2 cups hot water
  • 20 ounce smoked porter or other good smokey beer
  • 1 cup whiskey
  • 2 cups dried apples
  • 1 teaspoon fresh grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ground black pepper
  • 1 TBSP smoked paprika
  • 1 TBSP chipotle powder
  • 1/4 cup apple cider vinegar
  • 2 cups coffee
  • 2 TBSP maple syrup
  • 4 peaches peeled, pitted and chopped
  • 1 1/2 pints cherry tomatoes
  • salt if needed

Instructions

  • cut the bacon into 1 inch pieces and fry in batches in a deep stock pot until crispy on the edges
  • remove all but about 2 TBSP of drippings from the pan
  • add the sliced onions and jalapenos and cook over medium low until caramelized, around 20 minutes or so
  • while the onions are caramelizing put the dried peppers in the hot water to soak and set aside
  • then mix the beer, whiskey, dried apples and spices in a sauce pan and gently warm while the onions are caramelizing
  • when the onions are done add the garlic and cook for 5 more minutes
  • then drain the water off the peppers and discard the water, add the peppers to the pot
  • then pour in the beer and apples mix, stir well
  • add the rest of the ingredients and cook on low for two hours or so until reduced and thick
  • taste and add salt if needed
  • run through the food processor in batches make it as chunky or smooth as you like
  • pour or scoop into jars and store in the fridge (sneak off and eat with a spoon when nobody is looking?)