Sweet and salty bacon jam is oh-so delicious, and makes a special gift from the kitchen!
1 Pound, cut into 1-inch pieces
1 , thinly sliced
2 Clove (10 gm), thinly sliced
Pure maple syrup
1⁄3 Cup (5.33 tbs)
1⁄2 Cup (8 tbs)
Salt and pepper
In a large Dutch oven, place bacon over medium-high heat. Cook, stirring occasionally, until crisp.
Drain the drippings, leaving 1/4 cup in pan. Reduce the heat to medium and add in the onion and shallot; cook until softened.
Add in pure maple syrup, dry mustard, Worcestershire sauce and salt and pepper.
Pour in the water and stir to combine, bring to a boil and reduce the heat to low and simmer; stirring occasionally, for one to 1-1/2 hours, until mixture reaches a syrup-like consistency.
Remove from heat and let it cool for 30 minutes.
Spoon mixture into a food processor. Pulse several times, stirring frequently, until puréed to a thick, chunky consistency. Transfer jam to an airtight container. Cover and keep refrigerated up to 5 days.