Bacon-Onion Jam Recipe
- 1 pound (450 g) Maple-Bourbon Bacon, cut into small dice
- 1 pound (450 g) yellow onions (about 3), halved lengthwise and thinly sliced into half-moons
- ½ cup (4 oz., 110 g) firmly packed brown sugar
- ½ cup (6 oz., 170 g) pomegranate molasses
- 1 cup (8 oz., 240 ml) strong coffee
- ¼ cup (4 oz., 120 ml) balsamic vinegar
- ¼ cup (2 oz., 60 ml) bourbon
- 1 teaspoon freshly ground black pepper
- Kosher salt if needed
- The moment I heard about bacon jam, I knew I had to make it. This recipe combines the tantalizing flavor of bacon with onion jam. Spread this remarkable confection on a tomato sandwich. Fill acorn squash with bacon jam and chunks of tart apple. Or make, quite simply, the naughtiest creation ever: bacon rugelach with salted peanuts.
- The moment I heard about bacon jam, I knew I had to make it. This recipe combines the tantalizing flavor of bacon with onion jam. Spread this remarkable confection on a tomato sandwich. Fill acorn squash with bacon jam and chunks of tart apple. Or make, quite simply, the naughtiest creation ever: bacon rugelach with salted peanuts.
