Bacon Jam

  • 1 lb smoked, slab bacon, large dice
  • 1 large sweet onion
  • 1 shallot
  • 1/2 cup maple syrup
  • 1/4 cup balsamic
  • 2 tbsp dijon mustard
  • 1-2 tbsp red miso
  • 2 tsp worcestershire
  • Salt & pepper

Cook the bacon over medium-high heat until it’s a slightly crisp and brown.  Lower the heat a little and add the onions and shallots until softened.  Add everything else along with 1/2 cup of water and simmer over low heat for an hour to an hour and a half, stirring occasionally.  Season with salt & pepper, then transfer to a food processor and pulse a couple of times.

The jam will keep for a long while if stored correctly in the refrigerator.


One thought on “Bacon Jam

  1. Pingback: Chile shrimp and grits with bacon jam and Russian kale | Red Devil in the Kitchen

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