1 lb thick cut bacon
2 extra large sweet onions, quartered and thickly sliced
½ cup brown sugar, use coconut sugar for paleo
½ cup water
⅓ cup strong brewed coffee
1 tablespoon balsamic vinegar
Cut the bacon into half-inch cuts and add them to an enormous griddle. Simply relax assuming that the bacon sorts stick out, they will break apart as they cook.
Cook over medium-high heat for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bits are ok. Use a slotted spoon to remove the bacon from the pan.
Spill out everything except 1 tablespoon of the bacon drippings. Add the onions to the dish and cook for around 8-10 minutes then, at that point, decrease the hotness to low.
Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes.
Add the saved bacon, espresso, and water and increment the hotness to medium. Keep on cooking, mixing about like clockwork, until the onions are thick and jam-like, around 30 minutes.
Remove from the heat and stir in the balsamic. Taste for seasoning and salt if necessary.
Use right away or refrigerate for as long as seven days. Take back to room temperature prior to serving.
There will be little spots of white fat when you remove it from the refrigerator. As the jam comes to room temperature, these will vanish.
bacon jam recipe