1-½poundsapplewood smoked bacon(I use thick cut), cut into ½-inch pieces
1large yellow onion, chopped (about 1-½ cups)
4ripe peaches, peeled and cut into ½-inch dice (about 3 cups)
¾ to 1cupdark brown sugar(depending on how sweet your peaches are)
1teaspoonfreshly ground black pepper
2tablespoonswhole grain Dijon mustard
2tablespoonsWorcestershire sauce
¼cupapple cider vinegar
2tablespoonsbourbon(optional)
Instructions
In a large, heavy-bottomed pot, cook bacon over medium-high heat until crisp, about 10 minutes. Remove from heat and remove bacon with a slotted spoon and set aside. Carefully remove all but 2 tablespoons of 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 minutes. 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 minutes. (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 temperature.
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 temperature.
Notes
Tip: After cooling for a bit, the extra bacon drippings can be strained and frozen in ice cube trays for use in other recipes where you want a flavor boost.Bacon-Peach Jam can be made a week in advance, and stored, tightly-covered in the refrigerator. Gently warm or return to room temperature before serving.