Bacon Onion Jam with Maple Whiskey
An indulgent yummy recipe to pay homage to Canada: bacon onion jam using maple whisky.
How to make
Heat a dutch oven or thick bottom pot to medium heat.
No oil needed, the bacon will loose its fat and that is sufficient. Add the bacon and cook until slightly brown and crisp. About 12 minutes.
Scoop the bacon onto a paper towel, but leave the fat in the pot. We will use it to cook the onions in. If you want a leaner jam, leave only about 2 tablespoons of the fat in the pot.
Add the onions, lower the heat and cook, stirring occasionaly, until slightly golden and caramelized. About 30 minutes.
Add the maple whisky and deglaze the pan. Let the alcohol evaporate and add the maple syrup and vinegar.
Put your bacon back in. If your jam is looking a bit dry, you can add the water. Ours looked quite wet, so we didn't add any of the water.
Add cayenne pepper and adjust salt to your taste. Let it simmer until everything comes together and thickens.
You can now blend it in a food processor/blender or simply transfer to a jar, let it cool and keep it in the fridge.
It will keep well for about a week, if it lasts that long.
2 medium onions (vidalia or yellow) - roughly chopped
1/2 lb bacon - roughly chopped
1/4 cup Maple Whisky*
1/4 cup water
2 tbsp maple syrup
1 tbsp white vinegar
salt to taste
cayenne pepper to taste
Note*: if you don't have maple whisky, you can use any kind of whisky or bourbon and double the amount of maple syrup. If you don't want alcohol, coffee is really nice too.