Recipe: 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 tsp. Worcestershire sauce

• Kosher salt and freshly ground black pepper

Directions

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.

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:

Calories131Fat12 gSodium134 mgSaturated fat5 g

Carbohydrates4 gCalcium8 mg

Protein2 gChol14 mgDietary fiber0 g