Bacon Jam

The key is buying a slab of top-quality bacon from a butcher. Seattle-based chef Josh Henderson, founder of Skillet Street Food, first created the spread as a burger-topper, a puree of caramelized bacon, onions and balsamic vinegar.“Initially, when I first started, I had no desire to sell a condiment,” he told the Globe and Mail. “But it became pretty apparent after a while that this was something that could be pretty interesting.”
Bacon jam’s application has extended beyond the burger. Henderson uses it in paninis and grilled sandwiches, as a base for vinaigrettes, in scrambled eggs, and on pasta.

2-lb (1-kg) piece smoked bacon, diced
1 yellow onion, diced
1/4 cup (60 mL) each: balsamic vinegar, brown sugar
1 tsp (5 mL) freshly ground black pepper
1/2 tsp (2 mL) coarse kosher salt

Place bacon in large skillet (preferably cast iron) over medium-low heat. Slowly render out fat, stirring often.

Once you have 1 tbsp (15 mL) bacon fat, place in medium skillet over medium heat. Add onion. Cook, stirring often, 15 minutes until lightly browned. Add vinegar, sugar, pepper and salt. Cook, stirring, 5 minutes.

Add onion mixture to bacon in skillet. Reduce heat to low. Cook, stirring occasionally, until most of moisture has been absorbed, about 3 hours. (If liquid doesn’t evaporate, raise heat slightly and cook, stirring often, until it does.)

Remove from heat. Purée. Cool to room temperature. Transfer to sealed container and refrigerate overnight before serving. Refrigerate up to 3 weeks.

Makes about 2 cups (500 mL).