Blackberry Bacon Jam

Ingredients

• 1 lb bacon (Sliced; cook until most of the fat is rendered, then reserve the bacon.)
• 1 yellow onion (Sliced thinly.)
• 2 tbsp bacon fat (Use the rendered fat from the bacon; drain off and reserve any excess for another recipe.)
• 0.25 cup whiskey (Added to deglaze; use caution when flambéing. The quantity is estimated because the transcript says only to add whiskey.)
• 1 cup blackberries (Fresh or thawed; add when the onions are softened and the pan is deglazed.)
• 0.25 cup brown sugar (Amount estimated from the video instructions, which do not specify a measurement.)
• 2 tbsp apple cider vinegar (Amount estimated because the transcript does not specify a measurement.)
• black pepper (Add to taste.)
• garlic powder (Add to taste.)

Steps

1. 1

   Place the sliced bacon in a large, heavy-bottomed skillet or sauté pan over medium heat. Cook slowly, turning as needed, until the bacon is browned and most of its fat has rendered, about 10–15 minutes.

2. 2

   Use a slotted spoon to transfer the cooked bacon to a plate or bowl. Leave about 2 tablespoons of bacon fat in the pan, and carefully drain the excess fat into a heatproof container to save for another recipe.

3. 3

   Add the sliced yellow onion to the bacon fat. Cook over medium-low to medium heat, stirring occasionally, for about 10 minutes, until softened and beginning to turn golden. Do not use excessively high heat, or the onions may burn before becoming sweet and tender.

4. 4

   Pour the whiskey into the pan. If flambéing, remove the pan from the heat before adding the whiskey, then ignite it with a long lighter and let the flames subside naturally. Keep the pan away from loose clothing and do not pour whiskey from the bottle into or near a flame.

5. 5

   Once the flame has gone out, return the pan to medium heat if necessary. Scrape the bottom of the pan with a wooden spoon to deglaze it, loosening the browned bits into the whiskey and onions.

6. 6

   Add the blackberries, brown sugar, and apple cider vinegar to the pan. Stir well so the sugar and vinegar coat the onions and berries.

7. 7

   Cook until the blackberries begin to soften and release their juices, about 3–5 minutes, stirring gently so some berries break down while some texture remains.

8. 8

   Add the reserved cooked bacon, along with black pepper and garlic powder to taste. Stir gently until the bacon is evenly distributed.

9. 9

   Reduce the heat to medium-low and simmer, stirring occasionally, until most of the moisture has evaporated and the mixture has a thick, jam-like consistency, about 15–20 minutes. It is nearly ready when you can scrape the bottom of the pan and the mixture does not immediately flow back together.

10. 10

    Spoon the hot bacon jam into a clean mason jar or other heatproof container. Let it cool to room temperature before covering and refrigerating.

Notes

The transcript does not provide exact quantities for the whiskey, brown sugar, apple cider vinegar, black pepper, or garlic powder, so those amounts are practical estimates. Refrigerate after cooling; serve chilled or gently rewarm until spreadable. Use particular care when flambéing, and never add alcohol directly from the bottle to a lit pan.

Nutrition per serving

• condiment
• appetizer
• American
• cookout
• bacon
• sweet-savory
• stovetop
• make-ahead