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Makes
1 regular size canning jar
Author Notes
Bacon Jam can go on just about anything. Try putting it on some toast with a tomato, spread on pierogi's, just eat it out of the jar! Loaded with bacon, onions and spices. There is nothing better than bacon! —Laurie Brooks
Ingredients
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2
yellow onions, diced
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1/4 cup
brown sugar, packed
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1 tablespoon
honey
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1 tablespoon
red pepper flakes
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2 pounds
cooked bacon, crumbled
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Salt & Pepper to taste
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1 cup
dark beer
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1/4 cup
red wine vinegar
Directions
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Place bacon on 2 tin foil lined baking trays and cook on 400 F for 20 to 25 minutes. You want this pretty crispy but not burnt. Place cooked bacon on paper lined dish. Reserve the bacon grease.
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In a skillet, saute onions in bacon grease until they have a nice aroma and are a nice golden color ( about 10 minutes)
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Add the brown sugar, honey, red pepper flakes, and red wine vinegar. Stir until mixed. Sprinkle some salt and pepper.
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Then add the crumbled bacon and stir. Next add the beer ( you can also use water )
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Cook for about 15 minutes, until the bacon is a nice dark brown color and the sauce is jam consistency. Adjust flavors to your liking ( sweeter? add more honey, spicier? add more pepper flakes etc..)
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Allow the jam to cool a bit and transfer to serving dish or canning jar. You can keep refrigerated for up to 2 weeks.
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If it isn't to the consistency you want it. What I do is put the jam into the food processor and grind until you want it.
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