Dice/cut Wright® Brand Bacon into approximately 1 inch pieces.

Dice onion & jalapeño (remove seeds).

Cook bacon in a deep non-stick skillet.

When bacon is almost done, add onion and jalapeño into the skillet.

Continue cooking, until bacon is almost crispy.

Once the bacon is fully cooked, remove from skillet and allow some of the fat to drain off on a paper towel.

Remove all bacon drippings from the pan except for approximately one tablespoon.

On medium/high heat, add minced garlic, chili powder, ground cumin, and paprika. Mix ingredients together well.

As soon as the ingredients are mixed well, pour Bourbon into the skillet slowly.

Bring to a boil and cook for 2-3 minutes.

Next, add the balsamic vinegar, pancake syrup, and brown sugar into the skillet.

Continue cooking on medium/high heat for 2-3 more minutes.

Lastly, add the bacon back into the skillet, mix well and remove from heat.

Allow the bacon jam to cool and thicken.

Store the Bourbon Bacon Jam in a wide mouth mason jar in the fridge.