Britesea
Sustainability Master
I just ran across this recipe in the latest issue of Early American Life, I've gotta try this!
Bacon Jam
1 pound thick-cut bacon, cut into 3/4" pieces
1 red onion, peeled and thinly sliced
2 large shallots, peeled and thinly sliced
1/2 cup pure maple syrup
1/4 cup balsamic vinegar
3 Tablespoons Dijon mustard
3 Teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper
Set a large Dutch oven or heavy skillet over medium high to high heat. Add the bacon and cook, stirring occasionally until it begins to brown and crisp, 15-20 minutes. Keep all the bacon fat in the pan. Lower the heat to medium. Stir in the onion and shallots and cook until softened, 8-10 minutes. Add maple syrup, vinegar, mustard, and Worcestershire sauce. Season with salt and pepper. Pour in 1/2 cup water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the jam has a glossy appearance and syrup-like consistency, about 1 hour.
Allow the mixture to cool for 20-30 minutes. Transfer it to a blender and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency-- it should be thick and chunky, not a paste. Tranfer the jam to an airtight container and refrigerate for up to one month. Serve at room temperature on toast, pancakes, or wherever you like.
Bacon Jam
1 pound thick-cut bacon, cut into 3/4" pieces
1 red onion, peeled and thinly sliced
2 large shallots, peeled and thinly sliced
1/2 cup pure maple syrup
1/4 cup balsamic vinegar
3 Tablespoons Dijon mustard
3 Teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper
Set a large Dutch oven or heavy skillet over medium high to high heat. Add the bacon and cook, stirring occasionally until it begins to brown and crisp, 15-20 minutes. Keep all the bacon fat in the pan. Lower the heat to medium. Stir in the onion and shallots and cook until softened, 8-10 minutes. Add maple syrup, vinegar, mustard, and Worcestershire sauce. Season with salt and pepper. Pour in 1/2 cup water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the jam has a glossy appearance and syrup-like consistency, about 1 hour.
Allow the mixture to cool for 20-30 minutes. Transfer it to a blender and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency-- it should be thick and chunky, not a paste. Tranfer the jam to an airtight container and refrigerate for up to one month. Serve at room temperature on toast, pancakes, or wherever you like.
