When I first saw this recipe on Food Renegade, I knew I had to make it. I mean, how could I not make a jam full of sweetly savory bacony goodness? Plus, you can eat it so many ways - on toast/crackers, with cheese, in an omelet, as a dip, as a dressing, not to mention just with a spoon. (No judgement here!) If you've never had bacon jam, it's kinda like when you're having pancakes with bacon (or Bacon Pancakes) and the maple syrup has a delicious run in with the bacon - only better.
Many recipes call for bacon strips, and you certainly can use those (you'll need about a half pound uncooked). However, I had cooked up on all my bacon previously, so I used them as bacon bits. Starting with crisped bacon bits also allows you to skip the food processor, meaning one less thing to clean - sounds like a win to me!
Yield: 1.5 cups
|67 grams||bacon bits||About half a pound of uncooked bacon, crisped and crumbled.|
|1 teaspoon||1 clove||garlic, minced|
|1/4 cup||maple syrup|
|209 grams||7.375 ounces||1||onion, diced|
|1/4 cup||apple cider vinegar|
|1 tablespoon||bacon grease|
|1. Gather all materials.|
|2. Melt bacon grease over low heat.|
|3. Add in onions, garlic, vinegar, and honey.|
|4. Continue cooking over low/medium heat until onions caramelize a bit.|
|5. Stir in bacon.|
|6. Heat until slightly simmering.|