ALLCAPS COOKBOOK PRESENTS: Smoky Whiskey-Shallot Jam (Patreon)

I MEANT to show you such a nice photo of this AMAZEBALLS goop all pretty on prosciutto and toast but that up there is all that's left 24 hours after making it. It's THAT good.

And it's dead easy to make, even for quick jam, which is itself an entire category of dead easy to make goop. 

I'm making more tonight. Kind of plan to have some on hand always for awhile. I have yet to find anything, sweet or savory, that it doesn't improve. Last night I had it with roasted vegetables and turkey pot pie. Night before steak sandwiches. Morning I had it in my pork belly rice bowl breakfast. On cheese and crackers for lunch. I even had some with a little vanilla ice cream and it was FAB. 

It might be the perfect condiment.

Now, the idea came from my island friends Hadley and Cheryl, who altered an internet recipe with what they had on hand. Then I altered their recipe with what I had on hand because after 6pm you will not be getting more ingredients on this island. So now the recipe I'm giving you has drifted pretty far from the original through the game of Whiskey Telephone we've been playing. What I'm giving you here is what I feel are the best alterations from both our versions.

YOU ARE WELCOME THANK ME LATER.

Ingredients

2 tablespoons bacon or duck fat (olive oil is fine if you're looking for a vegetarian option)

6 large shallots, thinly sliced

1 large white onion, thinly sliced (sounds like a lot of onion, but it cooks down into not much)

3/4 cup balsamic vinegar (I used 1/4 fancy stuff and the rest cheap stuff)

1/3 cup of the smokiest whiskey you got (I used cheap Canadian Mist and it's my only regret. If you only have the sweeter stuff on hand, I suggest using hickory smoked salt in place of regular, the smoky flavor is not to be missed)

1/4 cup cooking sherry or port

1/2 cup light brown sugar

1/8 cup molasses

Optional: a few dashes of Maggi umami seasoning

1/2 teaspoon espresso powder

Salt and pepper to taste

Pump Up the Jam

Melt fat or oil in a large saucepan and add all onions at once. Cook over medium heat for about 10 minutes, stirring often, until they start developing a nice brown color. Season with salt and pepper. While that happens, combine all other ingredients in a liquid measuring cup, and when the onions have browned and even crisped up a little, add everything at once and cook until it all comes together in a thick goop that looks like a messy jam. Taste carefully and adjust seasoning if necessary. 

Pour into a clean, prepared jar, but I wouldn't worry about sealing or preserving, this won't last long enough for the safety seal on your mason jar to matter. See photo evidence.