Bacon check, bourbon yum, maple syrup...yes please! All these components come together making my new favorite recipe: dad's bacon jam! Ok...its Martha's bacon jam ...but it's seriously perfect for Father's Day am I right? I quartered this recipe and it turned out great, below is the original from martha, you won't regret making the whole batch...trust me. Original recipe from Martha Stewart can be found here. INGREDIENTS 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces 2 cups finely chopped shallots (from 3 large or 8 small shallots) 4 small cloves garlic, chopped (about 1 tablespoon) 1 teaspoon chili powder 1/2 teaspoon ground ginger 1/2 teaspoon ground mustard 1/2 cup bourbon (I used makers mark) 1/4 cup maple syrup 1/3 cup sherry vinegar (didn't have any so used champagne vinegar) 1/3 cup packed light-brown sugar DIRECTIONS 1. Spread half of bacon in a single layer in a large skillet and cook over medium heat, stirring frequently, until browned, 20 to 23 minutes (only took me about 7-10). Transfer to paper towels to drain. Remove fat; clean pan. Repeat with remaining bacon, reserving browned bits and 1 tablespoon fat in pan.

2. Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder, ginger, and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.

3. Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks. Enjoy it while you can, it won't last :) xx m