So you can understand my jubilation (a word I save for only the most special of occasions) when I combined them together to create the ultimate condiment – Caramelized Onion and Bacon Jam.
Over the past week I have managed to find a way to add this jam to just about everything I have eaten. So far I have used it:
- As a burger topping – AMAZING!
- With a cheese platter – it actually outshone the cambozola!
- To complete the perfect bacon and egg breakfast sandwich – I would wake up an hour earlier every morning just to eat this
- With roasted chicken
- On a prosciutto, rocket and parmesan pizza – So gourmet!
- Served as an appetizer on Salt & Pepper Crackers and topped with baked figs and brie (they were so pretty I included a photo below)
I am also guilty of sneaking a spoonful out of the fridge (more often then I would like to admit). I have yet to experiment with the world of canning but I think this would make for a great gift to bring to friends for dinner parties or as part of a Christmas gift basket. The options are truly endless! Give this jam a try and let me know how you enjoy eating it. Happy Jamming!
- 2 cups bacon chopped (500 grams)
- 4 cups onion chopped into chunks approx 5 onions
- 3/4 cup brewed coffee
- 3 tbsp honey or other sweetener
- 1/2 tsp cumin
- 1 tbsp balsamic vinegar
Cut the bacon into approx 1 cm wide pieces and fry on medium high heat until they begin to brown (approximately 10-15 minutes)
Remove the bacon from the pan and transfer to a paper towel, set aside. Keep the fat from the bacon in the pot and add the onions.
Cook the onions until they begin to soften (10 minutes or so)
Reduce the heat to low, add the coffee, honey, cumin and bacon and allow to simmer for 35-40 minutes or until the mixture has begun to thicken and become jam like in consistency
Once it has reached the desired consistency, stir in the balsamic vinegar
Transfer the mixture to a food processor and pulse 3-4 times so the bacon is broken down into smaller pieces, don't over do it as the jam should be chunky rather then a paste/puree
Transfer to a airtight container and store in the fridge for up to 3 weeks
*To make these crackers topped with jam, figs and brie:
Cut figs in half, lightly drizzle with oil and place in the oven at 175 degrees for 15 minutes. After 15 minutes top each fig with a slice of brie and place back in the oven for another 5 minutes or until the brie has melted. Remove from the oven and place each fig on a cracker with the caramelized onion and bacon jam.