Bacon & Caramelized Onion Jam

Heat oven to 400 degrees. Arrange the bacon strips close together on 1 or 2 baking sheets. Roast until brown and crispy, about 15 minutes. Drain strips on paper towels; press excess fat from the surface with additional paper towels. Reserve 4 tablespoons of bacon fat (save the rest for another use or discard it). When bacon is cool, crumble it into small pieces.

Heat reserved bacon fat in a skillet over medium flame. Add onions and garlic and cook, stirring often, until onions are very limp, golden brown, and much reduced in volume, 15 to 20 minutes. Stir in thyme and mustard, then bourbon, maple syrup, vinegar and bacon bits. Raise heat, bring to strong simmer and cook, stirring often, until liquid reduces to a glaze, about 10 minutes. Adjust the flavor as it simmers, adding more sweetness (maple syrup) or tartness (vinegar) to suit you.

Scrape mixture into a food processor and pulse until it has a jam-like consistency. Cool to room temperature, then cover and refrigerate. Bring jam to room temperature or warm it up a bit before serving.