Bacon Peach Jam (stripedspatula)

1 1/2 lbs applewood smoked bacon (can use thick cut), cut into 1/2″ pieces
1 large yellow onion, chopped
3 c peaches, peeled and cut into 1/2″ dice
3/4 – 1 c dark brown sugar to taste
1 t freshly ground black pepper
2 T whole grain Dijon mustard
2 T Worcestershire sauce
1/4 c apple cider vinegar
2 T bourbon (opt)

In a large, heavy-bottomed pot, cook bacon over medium-high heat until crisp, about 10 min. Remove from heat and remove bacon with a slotted spoon and set aside. Carefully remove all but 2 T 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 min. 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 min. (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 temp. 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 temp.



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