-
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
Continue After Advertisement
Ingredients
-
2
yellow onions, diced
-
1/4 cup
brown sugar, packed
-
1 tablespoon
honey
-
1 tablespoon
red pepper flakes
-
2 pounds
cooked bacon, crumbled
-
Salt & Pepper to taste
-
1 cup
dark beer
-
1/4 cup
red wine vinegar
Directions
-
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.
-
In a skillet, saute onions in bacon grease until they have a nice aroma and are a nice golden color ( about 10 minutes)
-
Add the brown sugar, honey, red pepper flakes, and red wine vinegar. Stir until mixed. Sprinkle some salt and pepper.
-
Then add the crumbled bacon and stir. Next add the beer ( you can also use water )
-
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..)
-
Allow the jam to cool a bit and transfer to serving dish or canning jar. You can keep refrigerated for up to 2 weeks.
-
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.
See what other Food52ers are saying.