If you haven’t already tried bacon jam, here’s a go-to summer condiment that you can make ahead, keep in the refrigerator, and pull out at the last minute to add richness and depth to almost anything you’re cooking this summer. A smoked bacon is perfect for this, but the main point is to cook the onions in the fat until it all turns into a glossy caramelized marmalade. Sometimes, I add a pint of ripe tomato or thinly sliced fennel bulb along with the vinegar and mustard.
Aside from eating this straight off the spoon, you might wonder what to do with this sticky salty sweet treat? Often, a good jam just needs a proper piece of toast and nothing else, which is my favorite way to enjoy. But this jam also wakes up a grilled burger or fish; spread it on grilled bread and top with tomatoes or goat cheese. The rich marmalade can also dress up chicken or a platter of roasted vegetables and adds a layer of bacon loveliness to your next quiche. Slather some onto flatbreads and dot with olives for a small bite to begin a dinner party. Or sandwich into a grilled cheese or quesadilla before heating. I like to double the recipe and keep it on hand or give as a gift to parting guests who, in their bacon-jam-induced high, lick the last spoonfuls, wondering when they will get their next fix.
Note: This can be made, cooled, and stored in an airtight container in the refrigerator up to a couple of weeks. Also, you can double or triple this recipe.
Date Published: June 7, 2016
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