Jamming

1 1/2 pounds thick cut bacon

I posted this photo on my Facebook page and as with most photos of bacon, I got a lot of requests to know what I was cooking.  So, I'm posting this short blog post to give you the recipe for some awesome bacon jam.  Even my friend in South Africa wanted to know what was I doing.  So here you are.

Bacon Jam

1 1/2 pounds thick cut bacon, cut into 1/2-inch pieces

1 large sweet yellow onion

1 garlic clove, minced (optional)

1/2 cup maple syrup

1/4 cup balsamic vinegar

1 tablespoon Creole mustard (or whole grain with a few drops of Tabasco)

1 tablespoon Worcestershire sauce

1 tablespoon sherry vinegar (see note)

In a large skillet, cook the bacon until crisp. (you can either leave all the drippings, or take out all but 2 tablespoons---I left them for flavor---it's a holiday, OK??)

Add the onion and garlic if using, and saute until the onions are softened, about 3 minutes.  

Add the syrup, balsamic vinegar, mustard and Worcestershire and simmer for 25 to 30 minutes (this will depend on the surface area of your pan---if it's a 12 inch pan, this will take about 25 minutes, smaller, will take about 40) until the mixture has thickened and is jam-like.
Taste and add sherry vinegar to taste---this will depend on your maple syrup---no maple syrup in containers shaped like women, please--that's NOT maple syrup.

Cool the jam, put into a food processor and pulse on and off for a more jam like consistency. Refrigerate for up to 1 week, or freeze for up to 1 month.  Delicious on burgers, sandwiches, and a cheese platter.

Beautiful and delicious!

Ciao for now.