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American · Preserve / ferment
Bacon and Onion Jam
Rendered bacon and slowly sweated onions simmered down with balsamic, maple and brown sugar into a dark, sticky jam. It works on burgers, ribs and cheese boards because it is smoky, sweet and sharp at once.
- YieldMakes about 2 cups (480 ml)
- Hands-on45 min
- Total2 h 34 min
- Difficulty
Ingredients
- 450 gbacon, cut crosswise into strips 6 to 12 mm wide
- 2onions, thinly sliced
- 4 clovesgarlic, minced or pressed
- 60 mlbalsamic vinegar, an inexpensive one is fine (1/4 cup)
- 60 mlpure maple syrup, any grade (1/4 cup)
- 3 tbspbrown sugar, packed
- ½ tspdried thyme or rosemary
- ¼ tspblack pepper, freshly ground
- 240 mlwater, 1 cup
- to tastehot pepper sauce, a splash, to finishoptional
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