MAPLE BACON ONION JAM RECIPES RECIPES

Steps:

• Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
• Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
• Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.

Steps:

• 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.