Bacon-Onion Jam

Sweet, smoky, salty, and tangy, this mélange of caramelized onions and bacon is the perfect way to top a wheel of baked Brie or a burger. This recipe makes a fairly chunky jam. If you want it a little smoother, transfer the finished jam toa food processor and pulse a few times.

Cuisine

Modern

Course

Condiment

Difficulty

Medium

Duration

more than 2 hours

Diet

Celiac, Dairy Free, Gluten Free, Low Carb, Paleo

Cooking Technique

Pressure Cook

Keywords

8 servings, apple cider, apple cider vinegar, brown sugar, cayenne pepper, celiac, condiment, contributed, cook 6 hour, dairy free, fresh thyme leaves, garlic, gluten free, ground cinnamon, Instant Pot Culinary Team, low carb, medium, modern, more than 2 hours, onions, paleo, prep 40 min, pressure cook, thick-cut bacon

Prep Time

40 min

Cook Time

6 hour

Servings

8 servings

Ingredients

1 pound thick-cut bacon
3 large onions
3 cloves garlic
1/2 cup brown sugar
1/4 cup apple cider
1/4 cup apple cider vinegar
1 teaspoon fresh thyme leaves
1/4 teaspoon ground cinnamon
dash cayenne pepper

Instructions

Add bacon to Instant Pot. Select sauté and adjust to normal. Cook and stir until bacon is cooked through but not crisp for about 8 minutes. Remove bacon to a paper towel-lined plate; refrigerate.
Remove all but 1 tablespoon of the bacon grease from the pot. Add onions and garlic to drippings in the pot. Cook and stir for 5 minutes until just tender. Press cancel.
Add brown sugar, apple cider, vinegar, thyme, cinnamon, and cayenne. Stir to combine.
Secure the lid on the pot. Open the pressure-release valve. Select slow cook and adjust to less. Cook for 6 to 7 hours. Press cancel.
Add cooked bacon to pot. Select sauté and adjust to less.
Cook jam until most of the liquid has been evaporated for 5 to 10 minutes. Press cancel.
Cool and refrigerate for up to 1 week. (Jam can also be frozen.)