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Home / Recipe: Tasty Glazed Bacon Jam

Recipe: Tasty Glazed Bacon Jam

Glazed Bacon Jam.

Glazed Bacon Jam You can have Glazed Bacon Jam using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Glazed Bacon Jam

  1. Prepare 1 lb of thick-cut bacon.
  2. Prepare 2 small of sweet onions.
  3. You need 1 large of shallot (2 cloves).
  4. You need 1/2 cup of pure maple syrup.
  5. Prepare 1/4 cup of balsamic vinegar.
  6. It's 2 tbsp of Dijon mustard.
  7. You need 2 tsp of Worchestershire Sauce.
  8. It's of salt & pepper.

Glazed Bacon Jam step by step

  1. Chop bacon into 3/4 inch pieces. Thinly slice the onions & shallot. 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 to 20 minutes. Keep all the bacon fat in the pan; do not discard (see note below)..
  2. Lower the heat to medium. Stir in the onions and shallots, and cook until softened, 8 to 10 minutes. Add the maple syrup, vinegar, Dijon, and Worcestershire sauce. Season with salt and pepper..
  3. Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the the jam has a glossy appearance and syrup-like consistency, about 1 hour..
  4. Allow the mixture to cool for 20 to 30 minutes. Transfer 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..
  5. Transfer to an airtight container. Bacon jam can be refrigerated for up to one month (if it lasts that long). You can also can this to preserve it a bit longer if you prefer (it never lasts that long at my house). Serve at room temperature..
  6. Note - Some people prefer to discard some of the bacon fat before adding the onions. I kept all of the fat because I used a lean bacon but it is personal preference. If you are using a more fatty bacon, then you may want to drain it and then add back whatever you feel you need when simmering or blending to get the right consistency you like..