Summary

Ingredients

• 800 g bacon (sliced breakfast bacon)
• 250 g shallot (s)
• 2 large onions, red
• 3 clove (s) garlic
• 1 teaspoon paprika powder, smoked
• 0.5 teaspoon ½ pepper, more colorful
• 2 tablespoon hot chilli sauce (Sriracha chilli sauce)
• 120 ml whiskey (Jack Daniels or Jim Beam)
• 120 ml maple syrup
• 60 ml balsamic vinegar
• 150 g suar, brown

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Instructions

1. Cut the bacon into small pieces. about 1 - 1.5 cm wide. I did it with scissors, it works better than with a knife. Dice the onions and shallots.
2. Put the whole bacon in a large pan without adding any fat and let it stand out completely over low heat (setting 5 or 6 of 9 for me). The goal is to melt all of the fat out of the bacon. This takes about 45 - 60 minutes with the amount. It`s done when the bacon is nice and brown and the bacon fat foams a lot.
3. Drain the bacon through a sieve and collect the bacon fat in a saucepan.
4. Put 2 - 3 tablespoons of the fat back into the pan. Add onions and shallots and fry over medium heat. When they start to get golden, add the chopped or squeezed garlic. Let simmer briefly. Then add the chilli sauce, paprika powder and pepper and stir.
5. Stir in maple syrup and whiskey and turn up the heat to full. Simmer for about 3 minutes, stirring constantly. Then add the balsamic vinegar and sugar and let everything boil down a little. Now put the bacon back in the pan and reduce the heat back to medium. Simmer for another 5 - 10 minutes, stirring constantly, depending on the desired consistency.
6. If necessary you can put the jam through the mixer again but I like it when it has nice pieces.
7. Pour the jam into clean twist-off jars and seal.