This easy bacon jam recipe is salty, sweet, and syrupy with a little kick of vinegar, mixed with bites of bacon and onions. It is the perfect burger topper! It is also great on cream cheese or brie for an appetizer.
2cupsyellow onion, thinly sliced then roughly chopped(about 2 small onions)
2garlic cloves, minced
3tablespoonsreserved bacon grease
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. See photo for reference
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 all the bacon and ⅓ cup brown sugar to the onions, stir to coat and cook for 2 minutes.
Add the 2 tablespoon raisins, 1 tablespoon worcestershire, 3 tablespoon vinegar and ⅓ cup 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 5-7 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.ULTIMATE BURGERlettuce, slicing tomato seasoned with salt, pepper and garlic powder, grilled burger, pile on the bacon jam, top with boursin cheese! OTHER BURGER OPTIONSThe bacon jam is also amazing piled on top of a Grilled Pork Burger!