A warm, sweet, tangy and salty bacon jam. It is the perfect topping for burgers. It is also great on cream cheese or brie for an appetizer.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 cup
- 1 lb. bacon, grease reserved after cooking
- 2 cups yellow onion, thinly sliced then roughly chopped (about 2 small onions)
- 2 garlic cloves, minced
- 3 tablespoons reserved bacon grease
- ⅓ cup brown sugar
- 2 tablespoons raisins
- 1 tablespoon worcestershire
- 3 tablespoons balsamic vinegar
- ⅓ cup water
- **Optional pinch cayenne pepper
Slice the bacon into 1 inch chunks and cook in a large skillet until crispy. Reserve the grease rendered from the bacon in a heat safe bowl- set aside. Drain the remaining grease from the bacon on a plate lined with a paper towel and set aside.
Slice your onions very thin and then give them a rough chop, so you do not have long strands of onion remaining.
In the emptied skillet add the onions, 3 tablespoons reserved bacon grease, and garlic. Saute over low heat until the onions are very soft and translucent, about 15 minutes.
Meanwhile, rough chop the cooled bacon.
Add the bacon and brown sugar to the onions, stir to coat and cook for 2 minutes.
Add the raisins, worcestershire, vinegar and water to the bacon mixture. Simmer over medium low heat for 5-8 minutes, until the sauce has thickened and looks syrupy.
Serve immediately or store in an airtight container in the fridge for up to 5 days.
To use after refrigeration, reheat the bacon jam on the stove over medium low heat until heated thru, about 5 minutes. You may need to add a teaspoon or two of water to loosen it up.
If you are using this on burgers, you will have enough to top 5-6 burgers.