Apple and onion bacon jam
- Preparation 25 min
- Cooking 50 min
- Servings 2 cups (500 ml)
- Freezing I do not suggest
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Ingredients
- 570 g (1½ package / 20 oz) maple bacon
- 1 Vidalia onion, quartered then thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) butter
- 2 Gala apples, peeled and cut into small cubes
- 3 pinches ground nutmeg
- 1 tbsp (15 ml) apple cider vinegar
- 1 cup (250 ml) maple beer (or another light amber ale)
- ½ cup (125 ml) maple syrup
- ¼ cup (60 ml) water
- Salt and ground pepper
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Preparation
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Lay the bacon strips on the baking sheets. Bake for 15 to 20 minutes, flipping halfway through, until crispy. Transfer between layers of paper towel and press firmly to remove excess fat. Roughly chop and set aside in a bowl.
- In a saucepan over low heat, warm the olive oil and add the onion. Season with salt and pepper. Cook for 5 to 6 minutes without browning, stirring regularly. If the onion starts to colour, reduce the heat to minimum.
- Increase to medium-low heat and add the butter, apples, nutmeg and apple cider vinegar. Stir and cook for 5 to 6 minutes, stirring occasionally.
- Add ¾ cup (190 ml) of the beer, the maple syrup and the chopped bacon. Stir and bring to a boil. Reduce to low heat and simmer for 8 to 10 minutes until the liquid has almost completely evaporated.
- Add the remaining beer and the water. Continue cooking for 6 to 8 minutes, stirring occasionally, until the liquid has almost completely evaporated.
- Pour into a bowl and let cool for 15 minutes before serving.