Bacon stout jam

Bacon stout jam

Yields approx 1 liter

360gr. bacon, ¼ inch dice (try the stout brined bacon - recipe available to our Cooking Beyond Recipe subscribers))

500 gr. julienned sweet onions (approx. 2 lg. onions)

30 ml maple syrup

40gr. golden yellow sugar

30 ml. balsamic vinegar

125ml stout beer

1.25ml ground black pepper

Place bacon in heavy bottomed pot and start to render out fat, once fat has rendered and bacon is starting to crisp up. Strain bacon, reserving 30ml of fat.

Place reserved bacon fat in pot and heat up, add the onions. Cook gently over medium heat till onions caramelized (could take up to one hour). Drain off any excess bacon fat, and remaining ingredients (except bacon), cook gently till thick and jam like, add reserved crispy bacon towards end of cooking. Remove from heat and cool. Will keep for 1-2 weeks in fridge, or freeze in smaller portions.

Chef’s tip:

Great with our maple brined pork loin (recipe available to Cooking Beyond Recipe subscribers), in a grilled cheese, or part of a charcuterie plate