Recipe: Black Pepper and Sweet Onion Bacon Jam
Ah, bacon jam. Is there anything you can’t do with it? Perfect slathered on bread slices before making a grilled cheese, lovely dolloped onto a cheese plate for your Saturday night dinner party, simply by the spoonful straight to your mouth…Everything in moderation though, my friends!
Anyway, this simple recipe for bacon jam is one that every home cook should have in their arsenal. The trick to find perfection here is giving those onions enough time to beautifully caramelize. Try it out for yourself this week!
What you’ll need…
1 tablespoon canola oil
8 slices double-smoked bacon (thinly sliced
2 medium sweet onions (halved and thinly sliced)
1/2 cup good quality orange juice
3 tablespoons honey
1 teaspoon coarsely ground black pepper
Heat canola oil in a large pan on medium-high heat. Add sliced bacon and cook, stirring occasionally, until cooked through and edges begin to crisp slightly, approximately 6-8 minutes.
Transfer from pan to paper towel to absorb excess grease and reduce to medium heat. Add onion to pan and cook for 10 minutes, stirring occasionally.
Once onions begin to brown, intermittently add splashes of orange juice to help deglaze the pan. Continue to do this until all juice has been used and the onions are a nice golden colour, about 10 minutes or so.
Add honey to the pan, stir to combine and let cook for another 5 minutes. Remove pan from heat and let cool slightly.
Transfer contents of pan to a food processor and pulse until a chunky paste forms.
Spoon bacon jam into a bowl or container and stir in the coarse black pepper.
Cover and keep in refrigerator to use are desired.
Will keep for up to a week.
Yields 1 1/2 cups bacon jam
Total cook time…40 minutes