Bacon Onion Jam
Ingredients
Makes about 1 cup
12 ounces thickly-sliced or slab bacon, diced small
3 cups diced sweet onion
2 tablespoons light brown sugar
2 tablespoons maple syrup
1 tablespoon yellow mustard seed
1/4 cup balsamic vinegar
1/2 teaspoon kosher salt
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Instructions
1
For easy, clean dicing, freeze the bacon for about 20-30 minutes before cutting.
2
Add diced bacon to a 1-Quart Sauce Pot and turn the heat to medium. Cook, stirring often, until the fat is completely rendered and the bacon has started to crisp, approximately 15 to 20 minutes.
3
Drain all but 2 tablespoons of the fat from the pot, then add the onions. Cook until onions start to soften, 2-3 minutes.
4
Stir in the mustard seed, brown sugar, maple syrup, and vinegar. Bring to a simmer, then cover the pot and turn the heat to low. Cook, covered, for 15 minutes.
5
Remove the lid and stir again. Continue to simmer until most of the liquid is gone and the onions are dark brown and jammy, about 1 hour longer.
6
Remove mixture from heat and season with salt to taste. Transfer to a heatproof jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to 2 weeks.