BACON JAM - great as a dip, spread or condiment
INGREDIENTS
1 lb hickory smoked bacon, sliced into 1/2 inch pieces
2 large yellow onions, small dice
1/2 cup tightly packed brown sugar, more to taste
1/2 cup water
1/3 cup strong brewed coffee
1 tbsp balsamic vinegar
DIRECTIONS
In a heavy bottom skillet over medium- high heat, add bacon and cook, rendering out the fat for about 10 or more minutes. When the fat starts to foam and the bacon gets darker brown and slightly crispy, use a slotted spoon to transfer the bacon to a paper towel lined plate. Reserve the bacon fat for later use, leaving about 1 tbsp in the skillet.
Next add the diced onions and cook, stirring occasionally until they start to soften and turn light brown, about 10 or more minutes. Then reduce heat to low, add in the sugar and cook until the onions have caramelized, about 20-30 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan too much.
Add the bacon, coffee, water and balsamic and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 25-30 minutes.
Taste it and add sugar or salt if needed.
You can leave the jam chunky, or pulse it in a food processor to make it more spreadable.
Comments