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Smoked Bacon Jam

Caramelized onions, roasted garlic, balsamic vinegar, maple syrup, and smoked bacon come together for a perfect burger topping or sandwich spread.
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 28 Servings
Calories 40kcal
Author Mason Woodruff

Ingredients

  • 8 slices Bacon
  • ¼ cup (60g) Maple Syrup
  • 1 Tablespoon (15g) Balsamic Vinegar

For the Roasted Garlic

  • 2 small bulbs Garlic
  • 1-2 teaspoons (5-10g) Olive Oil
  • Pinch of Salt and Pepper

For the Caramelized Onions

  • 2 large (20 oz total) Yellow Onions thinly sliced
  • ½ cup Water
  • 2 Tablespoons (32g) Olive Oil
  • 1 teaspoon Kosher Salt
  • ⅛ teaspoon Baking Soda*

Instructions

  • Preheat your smoker to 275ºF with the lid closed. (I used Traeger Signature pellets.)
  • Cut the tops off the garlic bulbs, exposing the tops of the cloves. Drizzle olive oil over the tops and sprinkle with salt and pepper. Wrap in foil and place directly on the grill grates.
  • Place the onions, water, olive oil, and salt in a large cast iron skillet over high heat. Cook, stirring often, until the water has evaporated and the onions have started to soften, about 5 minutes. Transfer the skillet to the smoker.
  • Add the bacon to the grill grates. Cook the bacon for 60-75 minutes or until it's as crispy as you'd like.
  • After 30 minutes in the smoker, add the baking soda to the onions and stir the onions to incorporate. Continue stirring the onions every 30 minutes or so, making sure to press them into the bottom and corners of the pan for optimal caramelization.
  • Once the bacon is ready and the onions have caramelized, transfer everything to a food processor. Add the maple syrup and balsamic vinegar. Pulse until the bacon jam reaches your desired consistency. Salt and pepper to taste.

Notes

*Baking soda helps with caramelization and added sweetness.

Nutrition

Serving: 1Tablespoon (20g) | Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g