Glazed Bacon Jam

Directions

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