Bacon-Onion Jam

1. 1

   Set a Dutch oven or heavy pot over medium heat, and add the bacon.

2. 2

   Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.

3. 3

   Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water.

4. 4

   Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes.

5. 5

   Remove the top, stir again and then partly cover the pot.

6. 6

   Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown jamminess, approximately 60 to 70 minutes.

7. 7

   (Add a little more water as needed.)

8. 8

   Taste the jam, and add salt and pepper if necessary.

9. 9

   Remove mixture from heat, and allow to cool slightly.

10. 10

    Spoon the jam into a jar or bowl, then allow to cool completely.

11. 11

    Store, covered, in the refrigerator for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.