Sun-dried Tomato Bacon Jam

• Gluten free

• Meat

  • 8 oz Bacon, thick cut

• Produce

  • 3 cloves Garlic
  • 2 Shallots
  • 1 3 ounce package Sundried tomatoes
  • 1 tsp Thyme
  • 1/2 cup Yellow onion

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 3 tbsp Balsamic vinegar
  • 3 tbsp Maple syrup

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on seasonalmuse.com

Description

Ingredients

• 8 ounces thick-cut bacon, cut crosswise into 1 inch pieces
• 3 ounce package of Sundried tomatoes (not in oil)
• 1 cup of chicken stock
• 1 TBS. olive oil
• ½ cup yellow onion, chopped
• 2 shallots chopped
• 3 cloves garlic minced
• 1 tsp. Thyme
• ½ tsp. Salt
• ¼ tsp. Pepper
• ½ tsp. Smoked paprika
• 3 Tbs. Balsamic Vinegar
• 3 TBS. Maple syrup
• 2 TBS. Brown Sugar

Directions

• Cover Sundried tomatoes with 1 cup chicken stock - microwave for 3 minutes - remove and allow tomatoes to soak in the stock for an additional 10 minutes.
• Place bacon in a large heavy-bottomed pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is crisp - drain bacon on to paper towels.
• Drain excess fat from pan - leave the browned bits on the bottom. Add 1 TBS. Olive oil - heat - then add onion and shallots season lightly with salt. Cook stirring occasionally until browned - about 5 minutes. Add the minced garlic and cook for an additional minute - dont let garlic burn.
• Add tomatoes with chicken stock to the pan. Next add balsamic vinegar, maple syrup, and brown sugar - stir to combine. Add the cooked bacon, thyme, salt, pepper and smoked paprika. Stir to combine.
• Continue to simmer, stirring occasionally, until the mixture has thickened and most of the liquid has evaporated, about 8 to 10 minutes.
• Transfer the mixture to a food processor and pulse - you want it to be slightly chunky. Add additional salt and pepper to taste. At this point, the bacon jam can be cooled to room temperature and refrigerated in an airtight container for up to 3 weeks. Rewarm slightly before using.