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How to make Sticky Burnt Onion & Bacon Jam

  • Author: Jess Pryles
  • Yield: one pint 1x



3 medium or 2 large onions

1.5 lb bacon

1 tsp chipotle powder

½ tsp paprika

½ tsp garlic salt

1 tsp kosher salt

¼c honey

¼c balsamic vinegar

½c brown sugar

Optional: dash of bourbon


  1. Char the onions, skin on, over hot coals, turning every minute for about 5 minutes all up.
  2. Allow onions to cool, remove skin. Slice or chop into pieces same size as bacon.
  3. Chop bacon into small pieces and cook in heavy based saucepan or skillet until fat has completely rendered and all pieces are crisp.
  4. Remove from pan, leave a little remaining fat.
  5. Add onions, chipotle, paprika, salt and garlic salt to the pan, cook for 5 minutes on medium heat.
  6. Add in vinegar, honey, sugar and optional bourbon. Increase heat to high and boil for 3-5 minutes.
  7. Add in cooked bacon, reduce heat and let mixture simmer for 10-15 minutes until desired thickness is reached. The mixture will thicken slightly on cooling but careful not to take it off the heat before it’s done, otherwise you’ll have more of a chunky sauce than a jam.
  8. Spoon into clean jars for storage, you can heat in microwave before use.