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

Carbohydrates 4 g Calcium 8 mg

Protein 2 g Chol 14 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ other carb, 2½ fat.