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.