Sweet & Savory Bacon Jam
By á-49759
Ingredients
- 1 pound thick-cut bacon, cut into 3/4-inch pieces
- 2 small sweet onions, peeled and thinly sliced
- 1 large shallot (2 cloves), peeled and very thinly sliced
- 1/2 cup pure maple syrup
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
Details
Servings 1
Preparation
Step 1
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 Recipe Notes).
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 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 puree 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.
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