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Bacon Jam

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskill


Recipe Introduction

"Bacon jam is one of my favorite hostess gifts. It comes together really easily, and everyone begs for more. You can make it in big batches and package it in adorable jars. Paper stores are such a great place to have printed tags made to personalize your gift. Make sure they leave room on the tag for you to add a serving tip, such as 'This bacon jam is perfect on any cheese and charcuterie platter; all you need to do is add wine!'"

List of Ingredients

• 16 ounces smoked bacon, chopped
• 6 cups chopped yellow onions (from 3 medium onions)
• ¼ cup balsamic vinegar
• ½ cup packed dark brown sugar
• ½ cup water
• 1½ tsp mustard seeds
• 1 tsp kosher salt
• ½ tsp black pepper


Recipe

Cook the bacon in a Dutch oven over medium, stirring occasionally, until the bacon is just crisp, 12 to 15 minutes. Remove the bacon with a slotted spoon, and drain on a plate lined with paper towels, reserving 1 tablespoon drippings in Dutch oven. Add the onions to hot drippings; cook over medium, stirring occasionally, until the onion is slightly caramelized, about 12 minutes.

Stir in the cooked bacon, vinegar, brown sugar, water, and mustard seeds. Reduce the heat to low, partially cover, and cook, stirring occasionally, until the mixture is the consistency of jam, 1 hour to 1 hour and 10 minutes.

Remove from the heat, and stir in salt and pepper. Cool to room temperature, about 30 minutes. Store in an airtight container in the refrigerator for up to one week.

Makes about 1¾ cups.