• Cook the bacon until crispy and set aside.
  • Finley chop the onion and shallot and sauté over medium-high heat in some of the bacon fat until they begin to caramelize.
  • Add chopped garlic and minced jalapeno. Cook the ingredients down.
  • Season with salt and pepper.
  • Once caramelized, add the maple syrup, bourbon, and sugar and reduce for about 10 minutes. Make sure the jam does not boil over or reduce too much.
  • Allow to cool and serve over the sausage biscuits.
  • Store the jam in an airtight container for up to 2 weeks in the fridge.