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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Bacon Onion Jam
...in your mind.
Bacon Onion Jam

Bacon Onion Jam

Ingredients

  • One pound maple bacon, finely chopped
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large tomato, finely chopped (about a cup)
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground pepper
  • 1/2 cup apricot jam

Directions

  1. Cook bacon in a large skilled until about 3/4 done, when it starts getting super foamy you know ur there
  2. Remove 3/4 of the grease (save for something else) add the onions and mix well
  3. Cook 3-4 minutes, then add garlic, stir through for about a minute then add tomato
  4. Mix well then let simmer about 10 minutes, stirring occasionally until the color deepens
  5. Add vinegar, cayenne, pepper and jam - stir well to combine and turn to low and leave it mostly alone 10-15 minutes, stirring occasionally
  6. Put in a bowl and use either right away or at room temp later
  7. NOTE: while this will keep in the fridge a couple weeks, you’ll most likely use it up before then
Bacon Onion Jam

Bacon Onion Jam

Ingredients

  • One pound maple bacon, finely chopped
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large tomato, finely chopped (about a cup)
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground pepper
  • 1/2 cup apricot jam

Directions

  1. Cook bacon in a large skilled until about 3/4 done, when it starts getting super foamy you know ur there
  2. Remove 3/4 of the grease (save for something else) add the onions and mix well
  3. Cook 3-4 minutes, then add garlic, stir through for about a minute then add tomato
  4. Mix well then let simmer about 10 minutes, stirring occasionally until the color deepens
  5. Add vinegar, cayenne, pepper and jam - stir well to combine and turn to low and leave it mostly alone 10-15 minutes, stirring occasionally
  6. Put in a bowl and use either right away or at room temp later
  7. NOTE: while this will keep in the fridge a couple weeks, you’ll most likely use it up before then