I came across this recipe after seeing Bacon Jam in a store here in Texas. It was something that was oddly confusing, yet I wanted to try it. Soon after, my husband was talking about a pizza joint here in Dallas that had Bacon Jam as a topping on one of their gourmet pizzas. This peaked my interest as well. I decided to research it. I tried and liked it, and decided to adapt it a bit to our taste. It is now a constant staple in our fridge. We have topped homemade pizza, burgers, sliders, crackers, and even avocado toast. I have yet to find something that this sweet and savory jam doesn't go well with. It's good for a month in the fridge.
I will work on a vegetarian version of Balsamic Onion Jam in the next few weeks for those of you who don't enjoy bacon. But until then, enjoy some photos and behind the scenes here as my tiny food stylist gets in on the shoot! I love having a helper in the studio. Recipe follows and you can always find it in our site menu under the Savory Recipes tab.
Balsamic Bacon Onion Jam
Made in a slow cooker on high approx 4 hours. 30 min prep.
1 1/2 lbs bacon cut into 1 inch pieces
2 medium/large yellow onions, diced small
3 garlic cloves, chopped small
3 jalapeño peppers, seeded and sliced
1/2 cup balsamic vinegar
1/2 cup light or dark brown sugar
1/4 cup maple syrup
1 cup strong brewed coffee (water can be substituted)
In the bottom of a large heavy bottom pan, cook the bacon over medium heat until it is lightly browned. Transfer to a paper towel lined dish, to drain fat. Reserve 1 tablespoon of bacon fat and cook the onions until nicely caramelized. Add the garlic, jalapeños, balsamic vinegar, maple syrup, coffee, and brown sugar. Stir and heat through. Make sure to deglaze the pan and scrape up the browned bits. Add in the bacon.
Transfer to a slow cooker set to high for 4 hours or until the liquid has reduced and becomes a syrup. You can add water if the liquid has reduced too much before it has a syrupy consistency. Cook uncovered or with the lid offset to allow the steam to escape.
Allow to cool a bit, then using a stick blender or food processor, pulse the jam a few times until it is your desired consistency. Coarsely chopped is ideal. Store in an air tight container or jar in the refrigerator for up to a month. Can be enjoyed warmed or room temperature for best results.
Use as a topping on pizza, potatoes, burgers, crackers, sautéed vegetables, Brussels sprouts, even avocado toast!
Recipe yields about 3 cups.
*recipe adapted from the fabulous Martha Stewart: here
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.