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)
- ¾ cup coffee
- 3 tbsp honey (or other sweetener)
- ½ 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.