Michelle's Bacon Jam

• Gluten free

• Meat

  • 2 lbs Bacon, raw

• Produce

  • 1 tsp Thyme, dried
  • 2 Yellow onions, large

• Condiments

  • 2 tsp Balsamic vinegar

• Baking & Spices

  • 1 tsp Black pepper
  • 1/4 cup Brown sugar
  • 1 pinch Cayenne pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 2 tsp Olive oil

• Dairy

  • 2 tsp Butter

• Liquids

  • 1/2 cup Water

Found on blackberrybabe.com

Description

Ingredients

• 2 pounds bacon, raw, chopped
• 2 teaspoons butter
• 2 large yellow onions, diced
• 1 tsp salt
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 pinch cayenne pepper
• 1/2 cup water
• 2 teaspoons balsamic vinegar
• 2 teaspoons olive oil

Directions

• Add chopped bacon to a large pot (I used a dutch oven). Cook on medium heat for 15-20 minutes until the bacon starts to get crispy, and the fat is foaming. Drain bacon using a colander placed over a bowl. Save the drained fat. Add 2 tsp of bacon fat and butter to pot and return to medium heat. Add onion and salt, then saute for about 10 minutes, stirring frequently. While onions saute, add cooled bacon to a cutting board, and run through with a chefs knife to reduce the size even further. To onion mixture, add brown sugar, apple cider vinegar, dried thyme, black pepper and pinch of cayenne. Add bacon back in to pot and stir. Add water and cook for 10-15 minutes until the mixture is brick-brown in color and thick. Add olive oil and balsamic vinegar, stir well.