Well, friends, I have found my offering to the bacon gods. This jam is definitely porky and savory, so be prepared to be punched in the mouth with a hoof. Every bite has little pops of whole grain mustard and a light bourbon finish - I know, I just had to add the bourbon! The peach adds a creamy bright note that pulls the whole thing together. This jam is best served with crispy crackers or really crusty bread, alongside some funky cheese. It would also be awesome on a burger or breakfast sandwich with runny eggs.
It does take some effort to make, but prepping the bacon, peaches, and onion before you start cooking will really streamline the entire process. Also, If you don't know how to peel a peach without taking chunks of the flesh with it, I added a full proof way to do that below the recipe.
Servings: 2 jars
Prep Time: 20 min
Total Time: 1 hr 20 min
INGREDIENTS:
1/2 pound applewood smoked bacon, sliced into half inch pieces
1 large yellow onion, finely diced
5 large ripe peaches, diced into small pieces
3/4 cup dark brown sugar
1 tsp freshly ground black pepper
3 Tbsp whole grain mustard
2 Tbsp Worcestershire sauce
1/4 cup apple cider vinegar
3 Tbsp bourbon
DIRECTIONS:
In a large pot, cook bacon over medium-high heat until crispy - it'll take about 10 minutes since there is so much bacon.
Remove from heat, remove bacon with a slotted spoon, and let the bacon rest on a paper-towel. Carefully remove and discard all but 2 Tbsp of the bacon grease from the pot.
Return pot to heat, add onions, and cook over medium heat until softened - about 8 minutes.
Return bacon to the pot along with chopped peaches, brown sugar, black pepper, mustard, Worcestershire sauce, apple cider vinegar, and bourbon. Mix well.
Bring to a boil, then reduce heat to medium low, cover, and simmer. Be sure to stir occasionally to prevent it from sticking to the bottom of the pot.
Allow to simmer about 45 minutes until thick and glossy. If your peaches are super juicy, it may take longer for the liquid to reduce to the right level, so if it's taking a little longer than you expected, that's probably why.
Remove from heat and cool to room temperature. If you would rather have a smoother texture, you can pulse the cooled jam in a food processor.
HOW TO PEEL PEACHES LIKE A PRO
Bring a pot of water to a boil.
Prepare a separate bowl of ice water.
Drop your peaches in the boiling water, a couple at a time for 60 seconds.
Fish out the peaches with tongs or a large slotted spoon and immediately put them in the ice bath for another minute.
At this point, the peach skin should just peel right off!
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