Bacon Jam! What’s not to love about that? I love this because it keeps for a while in the fridge, and freezes really well. You can use it as a dressing, or topping, or even a dip. Sorry for the bad photo, but, it was the only photo I could get before we devoured it!
Yeah, you read that right, bacon jam. I love this on just about everything, hamburger patty, steak, salad, on top of a baked sweet potato, the sky is the limit!
- 2 packages bacon
- 2 yellow onions thinly sliced
- ½ cup high quality balsamic vinegar
- ½ cup pure grade B maple syrup
- 2 tsp Himalayan sea salt
- 1/2 tsp minced garlic
Either pan fry to almost done or preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper, and lay bacon slices out in a single layer. Bake for 14-16 minutes, until bacon is almost crispy. Reserve bacon grease.
Add 2 tablespoons bacon grease to a large skillet and heat to medium low.
Add the onions to skillet and stir to coat with grease. From here, cook onions over medium low heat to caramelize very slowly. This will take about 45 minutes to an hour.
When the onions are golden brown in color, deglaze the pan with 2 tablespoons of balsamic vinegar. Remove from heat to cool.
Add the bacon, caramelized onions, garlic, remaining balsamic vinegar, maple syrup, sea salt to a food processor and pulse until the jam is desired consistency.
Store the bacon jam in a sealed jar, and refrigerate for up to a week.