Bacon jam. Yes, it exists. And it’s super amazing. We figured out how to make it after being delighted by its presence on an egg sandwich at one of our favorite local cafes. It couldn’t be easier, and stores for a week or so in the refrigerator. Great on egg sandwiches, or straight out of the jar.
1 12-ounce package of center-cut bacon, diced
1 cup sliced onions, half red and half white
2 cloves garlic, minced
1 tablespoon bacon grease from cooking (discard the rest)
1/4 cup packed brown sugar
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 tablespoon whole grain mustard
1/4 cup chicken stock, plus 1 tablespoon
Cook bacon over medium-low heat, until cooked but not crispy. Discard the bacon grease, but reserve 1 tablespoon of it. Back in the pan, cook onion and garlic in the reserved bacon grease until softened. Add brown sugar and coat the onions. Add maple syrup, balsamic vinegar, mustard and chicken broth. Fold in the bacon and simmer until reduced, about 5 minutes. After thickened and jammy, add the extra tablespoon of chicken stock to thin it back out just a bit. Transfer the bacon jam mixture to a food processor and pulse, just until your desired jam consistency. Store in an airtight jar or container, in the refrigerator, until ready to use.