Recipe by Nicole Fewell, Cheezy Bizness
This bacon jam was adapted from a recipe by Julie Van Rosendaal, and is a great way of adding an interesting dimension to almost any cheese combination.
450 g good quality bacon
1 red onion
6 cloves garlic pressed
½ cup brown sugar
¼ cup + 2 Tbs (90 mL) maple syrup
3 Tbs (45 mL) cider vinegar
1+ ½ Tbs (22 mL) grainy mustard
pinch of ground black pepper
- Sauté chopped bacon on medium-high heat. When the bacon is about half done, drain most of the fat and add onions.
- When the onions are cooked, about 5 minutes, add the garlic and cook for another 3-4 minutes. Add the rest of the ingredients, reduce to low heat and simmer for 30 minutes, stirring occasionally.
- Season to taste with salt and pepper, and if needed, a splash more of vinegar (if too sweet) or brown sugar (if too tangy).
- Continue to cook for another 30 minutes, stirring occasionally. Remove from heat and let cool to room temperature, then pulse in food processor to jam-like consistency.