Bacon jam with onions

Ingredients for 1 servings:

• 9 m.-large onion(s), red
• 6 garlic cloves
• 1 ½ kg smoked bacon, streaky
• 180 ml balsamic vinegar
• 80 ml apple cider vinegar
• 250 ml maple syrup
• 450 g brown cane sugar
• 4 tsp sweet paprika powder
• ½ tsp chili powder
• 30 ml whiskey

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 15 minutes

hearty

First, peel the onions and garlic. Cut the onions, garlic, and bacon into thin strips. If the bacon still has rind, remove it first. Fry the bacon in a large pan for about 45 minutes, until most of the fat has melted and a white foam has formed. Pour the bacon mixture into a sieve over a saucepan and let the fat drain off. Pour the fat into a sealable glass container and use it for something else, such as fried potatoes. Return 3 tablespoons of the collected fat to the pan. Sauté the onions in the hot fat until translucent. Add the garlic, both vinegars, syrup, sugar, paprika, and chili to the onions. Bring to a boil briefly. Add the bacon and whiskey. Simmer everything for about 30 minutes. Purée the jam with a hand blender until coarsely ground. Immediately fill into 6 sterilized 200g jars, seal, and allow to cool. The jam tastes delicious on baguette. If you like it a little spicier, feel free to add a whole teaspoon of chili powder. But it’s best to proceed cautiously.