I made Bacon Jam last year to bring onboard.
It goes very well with Camembert or Brie…

and a glass of wine for an after sail snack…

It also keeps very well and like caramelized onions is a delicious addition with grilled meats,
on scrambled eggs and in sandwiches.
My favourite is to spread on toast, top with a poached egg and a slice of avocado.
Bacon Jam
1 lb. thick cut bacon
2 extra large sweet onions quartered and thickly sliced
1/2 cup brown sugar
⅓ cup strong brewed coffee
1 tablespoon balsamic vinegar
Cut the bacon into half inch slices and add to a large frying pan.
Don’t worry if the bacon pieces stick together, they will come apart as they cook.
Cook over medium high heat for about 10 minutes, stirring frequently, until the bacon is cooked but still quite chewy.
A few crispy bit are ok.
Using a slotted spoon remove the bacon from the pan and set aside.
Pour out all but 1 tablespoon of the bacon drippings and reserve for another use.
Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low.
Add sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes.
Add the coffee, ½ cup of water and the reserved bacon and continue to cook, stirring about every five minutes, until the onions are thick and jam like, about 30 minutes.
Remove from heat and stir through the balsamic. Taste for seasoning and salt if necessary.
Use immediately or refrigerate for up to a month.

Adapted from The Endless Meal

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