Smokey Bacon Jam

• Gluten free

• Meat

  • 1 lb Bacon

• Produce

  • 3 Shallots, small
  • 1 Sweet onion, large

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Golden brown sugar
  • 2 tsp Paprika, smoked

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Liquids

  • 1/2 cup Water

Found on noblepig.com

Ingredients

• 1 lb sliced bacon, cut crosswise into 1 pieces
• 1 large sweet onion, chopped
• 3 small shallots, diced
• 2 teaspoons smoked paprika
• 1/2 cup water
• 1/3 cup pure maple syrup
• 1/2 cup golden brown sugar
• 1/2 cup apple cider vinegar

Directions

• Cook bacon in a large, heavy bottomed pot (I used my 7 quart Dutch oven) until brown and mostly crisp. Remove bacon and place on a paper towel lined plate and set aside. Remove all but 2 Tablespoons of bacon grease and saute onion and shallots over low to medium heat, stirring often. Cook onions until soft and translucent, about 8 minutes. Add smoked paprika and stir until fully incorporated. Add water and scrape any brown bits at the bottom of the pan. Add maple syrup, brown sugar, cooked bacon and vinegar. Bring to a boil and let cook until a bit of a glaze forms, about 10-15 minutes. Add mixture to the bowl of a food processor and pulse several times until a chunky jam consistency is obtained. Place in the refrigerator for at least one hour and up to one month.