Yes, you read that correctly. Bacon jam, my friends!
I didn’t believe it could be true until a coworker of mine went into a blissful state of nostalgia describing his father’s famous bacon jam recipe. It is, essentially, bacon slowly cooked down with other flavorful ingredients until it is in a jammy, spreadable state. A southern tradition, bacon jam is often used on breakfast sandwiches as a spread. After I made my first batch, I found I liked it best dolloped on a fresh egg and avocado salad.
My recipe is a combination of sweet and savory flavors. Maple syrup and balsamic vinegar do wonders to this baby, giving it a smooth start with a tangy finish.
Maple Bacon Jam
- 1.5 pounds thick cut, grass-fed fresh bacon
- 1 medium red onion, roughly chopped
- 2 shallots, roughly chopped
- 1/2c. water
- 1/3c. balsamic vinegar
- 1/3c. maple syrup
- 3 tbsp. mustard (I prefer Dijon flavor)
- 3 tbsp. worcestershire sauce
- sea salt and pepper, to taste
Cook the bacon in a deep pan over medium heat until brown and crispy. Add in onion and shallots (keep that fat in there!), and cook until softened. Add in the balsamic, maple syrup, mustard, worcestershire sauce, and s&p. Mix around until thoroughly coated. Add in the 1/2c. water and bring to a boil. Cover, and let simmer for 1-2 hours or until it becomes a syrup-like consistency.
Remove from heat, and let cool for 20 mins. Once cooled, use a hand blender to blend until chunky and spreadable. Pour into sealable jar, and store in refrigerator for up to 1 month.
(Adapted from TheKitchn)