๐ Recipe
Rosemary & Onion Bacon Jam
The first time I made this bacon jam was with grilled scallops for a Memorial Day Party. And now my Rosemary & Onion Bacon Jam is making a return for the holidays! It's an all year, favorite appetizer that my friends request I bring to their parties! You can make it ahead of time or day of! Either way, everyone is sure to love it!
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Ingredients
- 12 oz Bacon
- 2 Large Yellow Onions sliced thick
- ยฝ Cup Brown Sugar
- โ Cup Coffee or Espresso
- 1 tablespoon Balsamic Vinegar
Instructions
- Cut the Bacon into half-inch slices and add to a large frying pan. Cook over medium-high heat for about 10 minutes, stirring frequently until the Bacon is cooked but still quite chewy. Use a slotted spoon to remove the Bacon from the pan.
- Pour out all but 1 tablespoon of the Bacon drippings. Add the Onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add the Brown Sugar and stir. Continue to cook until the Onions have caramelized, about 20 minutes.
- Add the reserved Bacon, Coffee, and ยฝ Cup Water and increase the heat to medium. Continue to cook, stirring about every five minutes, until the Onions are thick and jam-like, about 20 minutes. Remove from heat and stir through the Balsamic.
- Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature, these will disappear.
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