Sweet and savory Bacon Jam
Makes 1 1/2 to 2 cups.
Note: This easily can be doubled or tripled. Some recipes call for discarding some of the bacon fat before adding the onions. I kept all of the fat but it is personal preference. Hey, if you are going to make bacon jam, you might as well go all in!
• 1 lb. thick-cut bacon, cut into 3/4-in. pieces
• 2 small sweet onions, peeled and thinly sliced
• 1 large shallot (2 cloves), peeled and very thinly sliced
• 1/2 c. pure maple syrup
• 1/4 c. balsamic vinegar
• 2 tbsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• Kosher salt and freshly ground black pepper
Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Keep all the bacon fat in the pan; do not discard (see Note).
Lower the heat to medium. Stir in the onions and shallots, and cook until softened, 8 to 10 minutes. Add the maple syrup, vinegar, Dijon and Worcestershire sauce. Season with salt and pepper. Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the jam has a glossy appearance and syrup-like consistency, about 1 hour.
Allow the mixture to cool for 20 to 30 minutes. Transfer to a blender and pulse a few times to purée the larger pieces, stopping every pulse or two to stir and check the consistency — it should be thick and chunky, not a paste.
Transfer to an airtight container. Bacon jam can be refrigerated for up to one month. Serve at room temperature.
Nutrition information per serving of 1 tablespoon:
Calories 131 Fat 12 g Sodium 134 mg Saturated fat 5 g