Spreadable bacon has got to be one of mankind’s greatest innovations. I’ve taken it to the next level by lacing it with sweet, caramelized onions and maple syrup.
Let’s just say, the house smelled phenomenal while this jam was in the works. When I picked Dino up from the train station, he thought I smelled like meatloaf. I asked him, “Oh, do you mean BACON AND CARAMELIZED ONION JAM?” and he responded with a noise that was reminiscent of Homer Simpson drooling over donuts.
This jam turned out way better than I had anticipated. It’s the perfect balance of sweet and salty. I had big plans for using some of it with naan (post to come tomorrow!) and was glad to have enough leftover to
eat it straight out of the jar be able to try out a few other things, too.
This was a huge hit, and I highly recommend making it!
Bacon and Caramelized Onion Jam
Big Flavors from a Tiny Kitchen – Ashley Covelli
Makes approximately 1 cup
8 ounces bacon (I used hickory smoked, uncured from Applegate), chopped into 1/2-inch pieces
1-3 tablespoons extra-virgin olive oil (as needed)
2 1/2 cups thinly sliced yellow onion (about 4 medium)
3 cloves garlic, minced
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1/2 cup water, divided
1/4 teaspoon Worcestershire sauce
Freshly cracked black pepper, to taste
Cook bacon in a large skillet over moderate heat. If your bacon isn’t creating much fat and the skillet seems dry after a few minutes, add a tablespoon or so of olive oil. Once the bacon is crispy, use a slotted spoon to remove it to a small bowl, reserving drippings in the pan.
Next, remove all but 2 tablespoons of bacon drippings from the pan. If you don’t have 2 tablespoons left, add more oil to compensate. Place over medium-low heat, and add onions and garlic. Cook, stirring occasionally, until the onions are nice and caramelized and brown all over – give it about 20-30 minutes.
Add the bacon back to the pan along with the vinegar, maple syrup, 1/4 cup of water, Worcestershire sauce and pepper. Stir, making sure to scrape the bottom of the pan well to remove all of the browned bits. Cook until the liquid is almost completely absorbed, and add the remaining 1/4 cup water. Once the liquid has almost fully cooked out, remove from heat. Place the contents of the pan into a food processor and pulse several times until it reaches a smooth yet slightly chunky consistency.
You can keep the jam in a glass container in the refrigerator for about a week, if it lasts that long! When using after refrigerating, it’s best to heat it up for a few seconds in the microwave first, since the bacon fat hardens when chilled.
Big Flavors Rating: 5 Stars