Just had a go at making "bacon jam." Paired it with scallops, mushrooms, chard. The girlfriend said she likes the combination, however when I heated it up it started to split and the consistency wasn't as stable as I wanted (to make a neater swipe on the plate....it just sort of ran but looked ok). I am assuming this is because all I did was make a gastrique (sugar+cider vin), added bacon, shallots and garlic then pulsed it all in a blender, so when it got reheated the gastrique liquefied and it became runny.
Any ideas, chemical or conventional, would be much appreciated. Have a great weekend all!