How to make it

  • In a medium saucepan over medium heat, cook bacon until crispy.
  • Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan.
  • Reduce heat to medium-low.
  • Add onion and shallots to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes.
  • Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon.
  • Bring mixture to a simmer then reduce heat to low.
  • Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes.
  • Let cool before transferring to a jar. Serve with cheese and crackers. (It’s also delicious on a burger!)
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  • Making jam doesn't always involve cooking down seasonal fruit. Sometimes it involves caramelizing onions and shallots in bacon fat, maple syrup, and brown sugar for a sweet and savory spread that tastes incredible with cheese 🤤. You can probably find jarred artisanal bacon jam at a specialty story, but it's crazy easy to make your own. Here's how to do it:
  • Cook bacon until crispy. We chop the bacon before cooking because it's faster!
  • Sauté onion and shallots in bacon fat. You want both the onion and the shallots to be chopped very finely so they cook and caramelize quickly. (They'll take about 15 minutes.)
  • Simmer with maple syrup mixture until jammy. To the skillet with maple syrup, onion, and shallots, we add garlic, brown sugar, apple cider vinegar (for some acidity), and chili powder (for some spice).
  • Start to finish, the process only takes about a half hour. We recommend serving it on a cheese platter, in a grilled cheese, or in a cheeseburger.
  • Storage-wise, yes! You need to refrigerate it. Let it cool completely before transferring jam into a jar. It's best eaten with a few days.

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