Take your burgers to a new level with a batch of this amazingly good whiskey bacon jam.
1 tbsp olive oil
250g streaky bacon, finely diced
1 onion, finely diced
4 tsp crushed garlic
½ cup brown sugar
½ cup apple cider vinegar
½ cup maple syrup
2 tsp paprika
2 tbsp whiskey (optional)
1/4 tsp liquid smoke
While the beef is cooking, make the bacon jam by heating a large, deep frying pan over a medium heat. Add the olive oil and finely diced bacon and cook until nicely browned. Remove from the pan and set aside.
Add the onions and crushed garlic to the pan along with a splash of water, and cook for 5 minutes until soft, fragrant and translucent.
Mix all remaining ingredients - other than the liquid smoke – together in a jug or bowl. Add the bacon back in to the pan with the onions and pour over the jug mixture.
Cook the jam for 20-30 minutes over a low to medium heat, ensuring a constant bubbling simmer and stirring constantly, until the jam has reduced and thickened. To check, dollop a teaspoon of the jam on to a cool plate – the jam is ready when the dollop mostly holds its shape and can be smeared nicely like a jam.
Add in the liquid smoke, season with salt and pepper if desired, then remove from the heat and set aside to cool. Once the jam is cool, spoon it in to a clean jar and set aside. Any leftover jam can be stored in the fridge for up to a week.