Bacon & Sweet Onion Jam
Equipment
- 2qt Saucepan
- Blender
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Knife
Ingredients
- 1/2 Pound thick cut bacon chopped uniformly
- 1/2 Cup sweet onions thinly sliced
- 1 Tablespoon shallots minced
- 1/4 Cup pure maple syrup
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- salt to taste
- pepper to taste
Instructions
- In a sauce pan over medium heat add the bacon & cook, until it begins to brown about 10 minutes. Remove the bacon & place on a paper towel, keep all the bacon fat in the pan; do not discard.
- Add the onions & shallots; cook until softened, about 8 minutes.
- Add the maple syrup, vinegar, Dijon & Worcestershire sauce.
- Pour in 1/4 Cup of water & stir. Bring the mixture to a boil, reduce heat to low & simmer, stirring occasionally if necessary.
- Cook until the jam has a glossy appearance & syrup-like consistency, about 20 minutes.
- Allow the mixture to cool.
- Transfer to a blender & pulse a few times to puree the larger pieces, check the consistency. It should be thick and chunky, not a paste.
Notes
Cover Tightly & refrigerate.
It can be stored for up to 2 weeks.