- 1 bacon, chopped
- ¾ C yellow onion, chopped
- 5 tblsp Bourbon Dark Balsamic Vinegar
- ¼ C brown sugar
- 2 tblsp maple syrup
- Cook bacon pieces on medium heat until crisp. Remove from pan. Keep 3 tablespoons of bacon fat in the pan to form a thin layer on the bottom. Add the onion to the pan and sauté for 10 minutes or until translucent. Add the bourbon balsamic vinegar to the pan, scraping up the browned bits from the bottom as you stir. Stir in brown sugar and maple syrup until well-combined and just boiling. Add the reserved bacon back to the pan and continue cooking.nWhen the mixture is syrupy and begins to glisten, remove from heat and place in a food processor. Pulse mixture for 15 to 30 seconds. The more you process, the smoother the jam. Put in jar and refrigerate; will last up to 1 week.