Bacon-Onion Jam
- Total Time
- 90 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound slab bacon, diced into cubes
- 4medium-size white or Spanish onions, peeled and diced
- 1½teaspoons mustard seed
- 2½tablespoons dark brown sugar
- ¼cup balsamic vinegar
- Kosher salt and freshly ground black pepper
Nutritional analysis per serving (8 servings)
213 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 7 grams protein; 325 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
- Step 2
Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes. (Add a little more water as needed.)
- Step 3
Taste the jam, and add salt and pepper if necessary.
- Step 4
Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.
Private Notes
Comments
Easy and solid. I've made *a lot* of bacon jams before; I loved how this one is cooked in a few parts so that it doesn't break. I made this exactly true to the recipe and the flavor was terrific as is. Will make again.
Notes to myself: cut bacon and onion into smaller bits for spreadable texture, chunkier = more of a thick sauce/compote application. Possible additions: bourbon, red chile flakes, ras al hanout, lots of black pepper, ground mustard in addition to mustard seeds, rosemary.
Another use for bacon onion jam....beer cheese soup.
1/4 cup bacon onion jam
1 can or bottle of a not too hoppy beer....I used Tecate because I had a can in the refridgerator
1 cup stock
1 cup chopped up chedder cheese
Salt and pepper to taste
Pinch of pepper flakes
I'm a SW desert dweller who knows its not real food without chile peppers!
Cook until the cheese is melted
Puree in the blender or food processor
Serve with toast on top
Made 2 big bowls of soup.
I made half of this recipe to go with Line Cook's Paté. I put half into a sterile 4 ounce jar, sealed it and refridgerated it. I rediscovered it 3 months later. Since it was still sealed I added it to a simple potato frittata. So there are two lessons. It keeps if sealed and its an excellent addition to eggs, potatoes and probably more.
While this is very tasty, it looks rather gnarly and unappealing when chilled. The congealed bacon fat looks so gross that I can’t bring myself to give the large jar I made as a gift. Any suggestions? I tried to drain off the excess grease, in vain.
yield would be more helpful if expressed in cups/ounces
Makes for a great bruschetta, utilizing Sifton's hint about this jam going on a pizza with blue cheese. I use Roquefort for the blue cheese on top of slices of toasted baguette.