Every Sunday, we run a recipe of the week in the Austin360 print edition, and today’s ricotta-and-olive-stuffed Stoner Burger calls for a bacon jam from creator Tara Derr Webb, who runs a food truck that originated outside Charleston but is in New York for the summer.

Stoner Burger with Bacon Jam from Farmbar 17, which started near Charleston. Photo from Oxmoor House.

Both recipes appear in “Off the Eaten Path: On the Road Again: More Unforgettable Foods and Characters from the South’s Back Roads and Byways” by Morgan Murphy (Oxmoor House, $22.95), and you can read all about Charleston’s thriving food scene in this travel story from my colleague Matthew Odam, which also appears in today’s paper.

Ridiculous Bacon Jam

1/4 cup currants
1/2 cup hot water
1 1/2 lb. dry-cured bacon slices, cut crosswise into 1-inch pieces
1 cup coarsely chopped shallots (3 large shallots)
4 garlic cloves, coarsely chopped
1 tsp. coarsely ground black peppercorns
1/2 tsp. stone-ground mustard
1/2 tsp. ground ginger
1 bay leaf
1/2 cup bourbon
1/3 cup maple syrup
1/2 cup firmly packed dark brown sugar
1/4 cup unfiltered apple cider vinegar

Combine currants and hot water; let stand 10 minutes.

Cook bacon, in batches, in a large cast-iron skillet over medium heat until browned, but not crisp; drain, reserving 2 Tbsp. drippings in skillet.

Saute shallots and garlic in hot drippings 5 minutes or until tender and translucent. Add peppercorns and next 3 ingredients; cook, stirring constantly, 1 minute. Add bourbon and maple syrup; bring to a boil, stirring to loosen browned bits from bottom of skillet. Stir in currants and soaking liquid, brown sugar and vinegar; return to a boil. Add bacon; reduce heat to low, and simmer, uncovered, 12 minutes or until mixture is thickened and coats the back of a spoon, stirring occasionally. Remove from heat; cool slightly.

Remove and discard bay leaf. Pulse bacon mixture in food processor until chunky, but still spreadable. Pour into hot, sterilized canning jars. Cover with lids; screw on bands. Cool completely. Store in refrigerator for 2 weeks. Makes 2 1/2 cups.