1 pound thick-cut bacon, cut into 3/4-inch pieces

2 small sweet onions, peeled and thinly sliced

1 large shallot (2 cloves), peeled and very thinly sliced

1/2 cup pure maple syrup

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

SET a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Keep all the bacon fat in the pan; do not discard (see note).

LOWER the heat to medium. Stir in the onions and shallots, and cook until softened, 8 to 10 minutes. Add the maple syrup, vinegar, Dijon and Worcestershire sauce. Season with salt and pepper. Pour in 1/2 cup water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the jam has a glossy appearance and syrup-like consistency, about 1 hour.

ALLOW the mixture to cool for 20 to 30 minutes. Transfer to a blender and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency. It should be thick and chunky, not a paste.

TRANSFER to an airtight container. Bacon jam can be refrigerated for up to one month. Serve at room temperature.

NOTE: Some recipes call for discarding some of the bacon fat before adding the onions. I kept all of the fat but it is personal preference. If you are going to make bacon jam, you might as well go all in!

YIELD: 1 1/2 to 2 cups (can be doubled or tripled).

Read more here: http://www.charlotteobserver.com/2013/09/24/4339370/bacon-jam-will-have-uses-everywhere.html#storylink=cpy
Dori Ross