Sweet and salty bacon jam is oh-so delicious, and makes a special gift from the kitchen!
|Bacon||1 Pound , cut into 1|
|Onion||1 , thinly sliced|
|Shallot||2 Clove (10 gm) , thinly sliced|
|Pure maple syrup||1/3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Water||1/2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Salt and pepper||To Taste|
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.
Spread the jam over bread and serve.