Bacon-Onion Jam
Sweet, smoky, salty, and tangy, this melange of caramelized onions and bacon is the perfect way to top a wheel of baked Brie or a burger. This recipe makes a fairly chunky jam. If you want it a little smoother, transfer the finished jam to a food processor and pulse a few times.
Sweet, smoky, salty, and tangy, this melange of caramelized onions and bacon is the perfect way to top a wheel of baked Brie or a burger. This recipe makes a fairly chunky jam. If you want it a little smoother, transfer the finished jam to a food processor and pulse a few times.
- 1/4 teaspoon ground cinnamon
- 1/4 cup apple cider vinegar
- 1 teaspoon fresh thyme leaves
- dash cayenne pepper
- 3 cloves garlic (minced)
- 1 pound thick-cut bacon (diced into 1/2 -inch pieces)
- 3 large onions (halved and thinly sliced about 4 cups)
- 1/2 cup brown sugar (packed)
- 1/4 cup apple cider (or apple juice)
- Carbohydrate 54.3245587501171 g
- Cholesterol 0 mg
- Fat 0.022645 g
- Fiber 0.141487498283386 g
- Protein 0.09561375 g
- Saturated Fat 0.004754625 g
- Serving Size 1 1 cup (188g)
- Sodium 16.2092500006298 mg
- Sugar 54.1830712518338 g
- Trans Fat 0.005034125 g
- Calories 213 calories
Step-by-step
- Add bacon to Instant Pot. Select sauté and adjust to normal. Cook and stir until bacon is cooked through but not crisp for about 8 minutes. Remove bacon to a paper towel-lined plate; refrigerate.
- Remove all but 1 tablespoon of the bacon grease from the pot. Add onions and garlic to drippings in the pot. Cook and stir for 5 minutes until just tender. Press cancel.
- Add brown sugar, apple cider, vinegar, thyme, cinnamon, and cayenne. Stir to combine.
- Secure the lid on the pot. Open the pressure-release valve. Select slow cook and adjust to less. Cook for 6 to 7 hours. Press cancel.
- Add cooked bacon to pot. Select sauté and adjust to less.
- Cook jam until most of the liquid has been evaporated for 5 to 10 minutes. Press cancel.
- Cool and refrigerate for up to 1 week. (Jam can also be frozen.)
Rendering Fat Properly
Rendering thick-cut bacon requires specific attention to heat levels so the meat softens without scorching. Cook the diced pieces for eight minutes until rendered yet pliable, ensuring the fat converts efficiently into the cooking medium needed for the onions. Retaining exactly one tablespoon of grease provides adequate lipid weight for softening the alliums without making the final preserve greasy.
Reading the Slow Cooker Stage
Assessing doneness during the extended slow-cooker phase relies entirely on visual inspection rather than internal probes. Simmering the mixture for six to seven hours breaks down the cellular walls of the sliced onions, turning them translucent and deep amber. Removing excess moisture requires switching back to the sauté function for five to ten minutes until the liquid reduces to a thick, glossy syrup.
Managing Texture
Achieving the right consistency depends on balancing chunky elements with gelatinized sugars. Pulsing the finished condiment in a food processor alters the rustic profile if a smoother spread is desired, though keeping it chunky maintains structural integrity when paired with melted cheese or grilled meats. Proper cooling allows the starches and fats to set fully before storage.
