Bacon Jam

Two words that are not usually put together in the same phrase: bacon and jam. It has definitely become a hot and happening condiment. Everything is better with bacon, right?

While this relish seems to be new to the culinary scene, it’s actually a riff on an Austrian dish called Verhackert. That dish, however, traditionally takes about two months of aging, only includes bacon, garlic, and salt, and is usually minced down to a fine consistency.

This recipe chops the bacon, cooks it down, and adds brown sugar and two kinds of vinegars. Honestly, with a base of bacon and onions, you can pretty much add a bunch of different ingredients. Maple syrup. Bourbon. Honey instead of brown sugar. Rosemary or sage instead of thyme. You could even whizz it in the food processor if you like it more spreadable. Get creative!

Here’s the recipe:

1 ½ lbs. bacon chopped

2 tsp. butter

3 lg. yellow onions, minced

1 tsp. salt

¼ c. brown sugar

¼ c. sherry vinegar

1 ½ tsp. Herbes de Provence

1 tsp. ground black pepper

1 pinch cayenne

½ c. water

2 tsp. balsamic vinegar

2 tsp. extra virgin olive oil

Place chopped bacon in large saucepan over medium heat until bacon is crisp and fat is rendered. Remove bacon and pour out majority of bacon fat, leaving a little left in the bottom of the pan. Add butter and then sweat onions with salt.

Next, throw in your brown sugar, sherry vinegar, pepper, cayenne, and Herbes de Provence. (You can substitute with fresh herbs, if you like.) Stir in water and cook down until mixture has a jammy consistency. Remove from heat and stir in the balsamic and the olive oil.

Enjoy with crackers, baguettes, or just hunks of cheese. A nice IPA, a rich Cabernet, or even a glass of champagne would be perfectly acceptable pairings.