Pour the bourbon into a saucepan and burn off the alcohol. Remove from heat.
Add sweetened condensed milk, vanilla and salt to the bourbon and mix well.
Using a funnel for canning, pour mixture into jars. You can use any size jar you would like, however if giving away, I would recommend 8 oz or smaller. As a rule of thumb, I pour up to the bottom of the neck ring of the jar. Screw the lids on tight, then place on a canning rack inside a large stock pot. Fill with water over the top of the jars, about 3-4 inches. Place lid on top. Bring to a boil. You will need to add water periodically to keep the water above jars. Boil for about 3 hours or until the jam in the jars is a nice caramel color. Remove from heat and let cool in the pot. You will hear popping noises. That is the jar sealing.
Sealed and stored in a cool, dry place, the mixture should be good for 2 months. After opening, it is good for 2 weeks if refrigerated. Note: if giving as a gift, adding ribbon and twine with a gift tag can be cute. See photo above. The process only took about 30 seconds per jar.

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