Bacon Onion Jam #2

Ingredients

• ¾ pound slab bacon, diced into cubes
• 4 medium-size white or Spanish onions, peeled and diced
• 1½ teaspoons mustard seed
• 2½ tablespoons dark brown sugar
• ¼ cup balsamic vinegar
• Kosher salt and freshly ground black pepper

Directions

1. Render Bacon: In a Dutch oven over medium heat, add bacon and 2 tbs water. Cook 12-15 minutes until fat is rendered and bacon begins to crisp.
2. Build Base: Drain all but 1 tbs fat. Add onions, mustard seed, brown sugar, vinegar, and 3 tbs water; stir to combine.
3. Slow Cook: Cover, reduce heat, and cook undisturbed 15-20 minutes.
4. Jam: Uncover, stir, partially cover, and continue cooking 60-70 minutes, adding water as needed, until dark, thick, and jammy.
5. Season & Cool: Season with salt and pepper. Remove from heat and cool slightly.
6. Store: Transfer to a jar or bowl, cool completely, cover, and refrigerate up to 1 week.

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