Slather our sweet and savory bacon jam on everything! Spread it on a toasted baguette, hamburger buns or waffles. Add it to a grilled cheese sandwich, atop baked brie, stuffed chicken breast, or stir it into mashed potatoes, let your imagination go wild!
| Servings |
| 2 half pints |
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Slather our sweet and savory bacon jam on everything! Spread it on a toasted baguette, hamburger buns or waffles. Add it to a grilled cheese sandwich, atop baked brie, stuffed chicken breast, or stir it into mashed potatoes, let your imagination go wild!
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Ingredients
- 1 lb. sliced bacon cut into 1/2-inch pieces
- 2 lg. sweet onions quartered and thickly sliced
- 1/2 c. dark brown sugar packed
- 1/3 c. strong brewed coffee
- 1/2 c. water
- 1 T. balsamic vinegar
Servings: half pints
Units:
Instructions
- Cut bacon into 1/2-inch pieces. In a large skillet over medium-high heat cook bacon for about 8-10 minutes, stirring frequently until the bacon begins to brown, but is still chewy.
- Using a slotted spoon, remove cooked bacon to a paper towel lined plate; set aside. Pour off all but 1 tablespoon of the bacon drippings.
- Add the onions to the skillet with the drippings, cook for about 8-10 minutes then reduce the heat to low.
- Add brown sugar and stir. Continue to cook until the onions have caramelized, about 18-20 minutes.
- Add the coffee, 1/2 cup of water and the reserved bacon; 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.
- Remove from heat, stir in balsamic vinegar. Use immediately or refrigerate for up to a week.
Recipe Notes
Cook’s Note: Bring jam to room temperature or reheat before serving.
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