Bacon Jam is the ideal condiment to go with everything from topping your burger to pairing with a creamy brie. We have been known to eat it straight out of the jar… But it’s also delicious as-is on some freshly baked bread.
Check out our recipe below.
1 lb. thick cut bacon, cut into half-inch pieces
2 extra large sweet onions, quartered and thickly sliced
½ cup brown sugar
1/3 cup whiskey
1 tablespoon balsamic vinegar
2 tablespoons mustard seed]
1. Add bacon to a large frying pan and cook on med-high heat for about 10 minutes, stirring frequently until cooked but chewy (some crispy bits are ok). Remove cooked bacon with a slotted spoon; set aside and drain the pan of all but 1 tbsp drippings, and save the rest for later.
2. Add onions to the pan and cook for 8-10 minutes, then reduce heat to low, add sugar, and stir. Continue to cook until caramelized, about 20 minutes.
3. Add the bacon and a cup of water and increase the heat to medium. Cook for about 30 minutes until onions are thick and jam-like, stirring every 5 minutes.
4. Remove the pan from the heat and stir in balsamic vinegar. Taste for seasoning and salt if necessary. Bring to room temperature before serving. Use immediately or refrigerate for up to a week. Expect small spots of white fat after refrigerating – they will dissolve at room temperature