- 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.