ONION BACON JAM RECIPES

Steps:

• Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.
• 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. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 15 or 20 minutes. Remove the top, stir again and then partly cover the pot. 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. (Add a little more water as needed.)
• Taste the jam, and add salt and pepper if necessary.
• Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, in the refrigerator for up to a week.

Steps:

• In a medium saucepan, cook bacon over medium heat until crispy.
• Place cooked bacon on a plate lined with a paper towel. Break the bacon into about 1-inch pieces to be added later.
• You need about 4 tablespoons of bacon fat to remain in the pan, carefully remove the rest. (It is hot! We store it in mason jars.)
• Add the onion and diced shallots to the pan with the bacon grease, reducing heat to medium-low. Cook until the onions are caramelized (about 15-20 minutes), stirring often.
• Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and pieces of cooked bacon.
• Simmer for 7-10 minutes, or until the mixture has thickened. (Think of the consistency of a jam.)
• Serve warm or cold, but you may want to warm slightly if it has been refrigerated.