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1
Chop bacon into 3/4 inch pieces.
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2
Thinly slice the onions & shallot.
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3
Set a large Dutch oven or heavy skillet over medium-high to high heat.
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4
Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes.
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5
Keep all the bacon fat in the pan; do not discard (see note below).
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6
Lower the heat to medium.
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7
Stir in the onions and shallots, and cook until softened, 8 to 10 minutes.
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8
Add the maple syrup, vinegar, Dijon, and Worcestershire sauce.
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9
Season with salt and pepper.
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10
Pour in 1/2 cup of water and stir to combine.
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11
Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary.
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12
Cook until the the jam has a glossy appearance and syrup-like consistency, about 1 hour.
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13
Allow the mixture to cool for 20 to 30 minutes.
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14
Transfer to a blender and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency it should be thick and chunky, not a paste.
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15
Transfer to an airtight container.
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16
Bacon jam can be refrigerated for up to one month (if it lasts that long).
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17
You can also can this to preserve it a bit longer if you prefer (it never lasts that long at my house).
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18
Serve at room temperature.
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19
Note - Some people prefer to discard some of the bacon fat before adding the onions.
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20
I kept all of the fat because I used a lean bacon but it is personal preference.
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21
If you are using a more fatty bacon, then you may want to drain it and then add back whatever you feel you need when simmering or blending to get the right consistency you like.
