This savory jam is loaded with onions and tomatoes that have been cooked in bacon fat until thick and spreadable. A touch of maple syrup, brown sugar, balsamic vinegar, and Dijon mustard gives it a sweet-tart edge that would be as good on a burger as it would served alongside a wedge of cheese.
- 1/2 pound thick-cut bacon, chopped
- 1 large yellow onion, thinly sliced
- 2 medium cloves garlic, minced
- 1/2 cup pure maple syrup
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup fresh ripe diced tomatoes
- 1 tablespoon brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
Cook bacon in a medium Dutch oven or heavy-bottomed saucepan over medium heat until browned, about 5 minutes. Add onions and garlic and cook, stirring, until translucent and softened, 5 to 7 minutes. Drain excess bacon grease from pan.
Stir in remaining ingredients and reduce heat to low. Simmer uncovered, stirring occasionally, until reduced and thickened to a jam-like consistency, about 1 hour. Discard bay leaf.
Transfer to a blender and pulse to combine, leaving some chunks. Use immediately, or store in the refrigerator for up to 3 days.