Yep. Bacon Jam. You can find a thousand recipes for bacon jam on the internet, this is just my version, after having tried several and having my family love/hate certain components of each. One son loves it when I add tomatoes; the other hates the tomatoes. This version has a hidden tablespoon of tomato paste, which makes both of them happy. Tricky tricky tricky.
This jam is really more of a “condiment”, but “Bacon Condiment, BaconCondiment, Life is better with Bacon Condiment” just doesn’t roll off of the tongue smoothly so I call it JAM. I’m a rebel.
1 lb. thick cut hickory smoked bacon, sliced thinly
2 medium cooking onions, chopped
4 cloves of garlic, chopped
1/2 c. balsamic vinegar
1/2 c. dark brown sugar
1 Tbsp. tomato paste
1/4 tsp. cayenne (or leave out if you don’t like heat)
- Brown the bacon in a dutch oven to help keep splatter to a minimum over medium to medium low heat, remove to paper towels and thoroughly drain off the grease. Set aside.
- Pour off all of the oil except 3 Tbsp. and keep it for a later use. Add the chopped onion and cook until softened, about 3 minutes over medium-low heat. Add the garlic and stir for 30 seconds. Do NOT brown the garlic.
- Add the tomato paste and stir for about 1 minute.
- Pour in the vinegar, add the sugar, combine.
- Add the cayenne.
- Bring to a simmer and allow to cook 15-10 minutes. Keep it low, you will be softening the bacon while slowly thickening the sauce.
- Remove from heat and allow to cool. This will thicken overnight, so do not cook out all of the liquid and do not be concerned if it is still wet when you take it off of the heat. It should be.
Use on everything. Burgers (as pictured), egg sandwiches, with cheese, on a hot dog, everywhere. Because as we know, everything is better with bacon.