Bacon peach jam is savory, sweet, and a bit spicy. The perfect accompaniment on a cheese board, a spread for burgers, or as a glaze for summer grilling.
Chop bacon into pieces, cook until about 3/4 of the way to crispy.
Pour off most of the fat.
Add onions and peaches and cook until onions are soft and beginning to caramelize, about 15 minutes.
Pour off any additional fat, and then add everything else.
Add about 1/2 cup of water and then let cook down over medium heat until super jammy, about 40 minutes.
Taste and adjust any seasonings if needed.
Process to your desired texture in the food processor.
Keep in fridge.
Notes
You may substitute all honey or all sorghum rather than using some of each.If you don't have peaches, feel free to use nectarines, apricots, plums, or other stone fruit.The jam will keep in the fridge for up to 3 weeks. Freeze in portions for longer storage.Do NOT try to can this jam. Canning meats requires specialized equipment, and this recipe is not optimized for canning, regardless.