Bacon jam

• Makes 4 small jars *

• 500g bacon, finely diced *

• 2 cups shallots, finely diced *

• 4 cloves garlic, crushed *

• 1 tsp chilli powder *

• 1 tsp ginger, ground *

• 1/2 tsp mustard powder *

• 1/2 cup bourbon *

• 1/4 cup maple syrup *

• 1/3 cup sherry vinegar *

• 1/3 cup brown sugar *

Sautee the bacon over medium heat, stirring until browned. Strain the excess fat off and set bacon aside. With the remaining bacon fat, saute the shallots and garlic over medium heat, stirring, until translucent. Add chilli powder, ginger and mustard powder. Cook, stirring, for 1 minute. Increase heat to high then add the bourbon, and maple syrup. Bring to a boil, scraping down the sides. Add vinegar and brown sugar. Return to a boil. Add the bacon and reduce heat to low. Simmer, until liquid reduces by half. Transfer the mixture to a food processor and pulse until it has the consistency of a chunky jam. Pour into sterilised jars and add your own homemade labels. Refrigerate.