Easy Bacon Jam
You’re putting together a cheese board and you need something to go with all that fromage. Dried fruit and nuts are nice…but this isn’t any old weeknight snack. Enter this recipe for bacon jam, the savory-sweet condiment that will secure your spot as an appetizer expert.
Lucky for you, this chutney-like topping is as easy to make as it is to fry bacon—the only difference is it gets simmered with onion, sugar and cider until syrupy. And if you’re worried you can’t polish off the whole batch, we suggest adding it to grilled cheese, burgers, scallops, or…you get the idea.
1 pound bacon, diced
1 onion, finely chopped
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
½ cup brown sugar
½ cup apple cider vinegar
½ cup water
1. In a large skillet, cook the bacon over medium heat until the fat is rendered and the edges just begin to crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate and reserve for later.
2. Drain all but about 2 tablespoons of bacon fat from the skillet. Return the skillet to medium heat and add the onion; cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Season lightly with salt and pepper—remember, the bacon is salty and you can adjust the seasoning at the end.
3. Stir in the brown sugar, apple cider vinegar, water and reserved bacon. Increase the heat to medium-high and cook, stirring frequently, until some of the liquid is reduced and the jam has a sticky, syrupy consistency, 10 to 15 minutes. Season to taste with salt and pepper. The jam can be served warm or cold and will keep in an airtight container in the refrigerator for about a week.