Adapted via theKitchn
Serves: 14 to 16
♦ 1 pound thick-cut bacon, cut into 3/4-inch pieces
♦ 2 small sweet onions, peeled and thinly sliced
♦ 1 large shallot (2 cloves), peeled and very thinly sliced
♦ 1/2 cup pure maple syrup
♦ 2 to 3 tbsp brown sugar, optional (for a sweeter jam)
♦ 1/3 cup cider vinegar
♦ 2 tbsp Dijon mustard
♦ 2 tsp liquid smoke
♦ Kosher salt and freshly ground black pepper
Set a large Dutch oven or heavy skillet over medium-high to high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Pour out half the bacon fat, and keep the rest.
Lower the heat to medium. Stir in the onions and shallots, and cook until softened, 8 to 10 minutes. Add the maple syrup, vinegar, Dijon, and liquid smoke. Season with salt and pepper. Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the the jam has a glossy appearance and syrup-like consistency, about 1 hour.
Allow the mixture to cool for 20 to 30 minutes. Transfer to a blender and pulse a few times to puree the larger pieces, stopping every pulse or two to stir and check the consistency — it should be thick and chunky, not a paste.
Transfer to an airtight container. (Note: Bacon jam can be refrigerated for up to one month)