Bacon-Onion Jam

photo by Christopher Testa
food styling by Maggie Ruggiero
prop styling by Deborah Williams

from the The New York Times Magazine

submitted by Judy Gray

serves 6 to 8 as an appetizer

¾ pound slab bacon, diced into cubes

4 medium-size white or Spanish onions, peeled & diced

1½ teaspoon mustard seed

2½ tablespoons dark brown sugar

¼ cup balsamic vinegar

3 tablespoons water

kosher salt and freshly ground black pepper

Set a Dutch oven or heavy pot over medium heat, and add the bacon. Cook, stirring occasionally, until the fat is completely rendered and the bacon has started to crisp, approximately 12 to 15 minutes.

Drain all but 1 tablespoon of the fat from the pot, and add the onions, mustard seed, brown sugar, vinegar and 3 tablespoons of water. Stir to combine, then cover the pot, lower the heat and allow the mixture to cook undisturbed for 25 to 30 minutes.

Remove the top, stir again and then partly cover the pot. Allow the mixture to cook until most of the liquid is gone and the onions have achieved a dark brown “jamminess,” approximately 60 to 70 minutes (add a little more water as needed).

Taste the jam, and add salt and pepper if necessary.

Remove mixture from heat, and allow to cool slightly. Spoon the jam into a jar or bowl, then allow to cool completely. Store, covered, the refrigerator for up to a week.

The jam pairs nicely with the ChickenLiver Pâté on crostini.