Sweet & Savory Bacon Jam

October 24, 2017

Ingredients //

1 pound thick-cut Bacon, cut into 3/4- inch pieces

2 small Sweet Onions, peeled and thinly sliced

1 large Shallot, peeled and very thinly sliced

1/2 cup Three Rivers Farm Maple Syrup

1/4 cup Balsamic Vinegar

2 T Dijon Mustard

2 tsp Worcestershire Sauce

Salt & Pepper

 

Directions //

Set a large Dutch over or heavy skillet over medium-high heat. Add the bacon and cook, stirring occasionally until it begins to brown and crisp. about 15-20 minutes. Keep all the bacon fat in the pan; do not discard. 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 boil, reduce the heat to low and simmer, stirring occasionally. Cook until the jam has a glossy appearance and syrup-like consistency, about 1 hour. Allow the mixture to cool for 20-30 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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