Ingredients
Scale
- 1 onion, diced (or 3-4 shallots, diced)
- 8 oz bacon, roughly chopped
- 2 sprigs fresh thyme
- 1/4 cup brown sugar substitute
- 1/4 cup strong brewed coffee
- 2 tbsp sugar-free maple syrup
- 1 tbsp balsamic vinegar
- 1 tsp chili powder - OPTIONAL
Instructions
- Heat a large skillet on medium-low heat. Add the bacon and thyme and cook for about 10 minutes or until it just begins to crisp (about 8-10 minutes), stirring every so often. Add the onion to the skillet and continue to cook until the onion begins to brown, about 6-7 minutes. Using a slotted spoon, transfer the mixture to a small saucepan. Reserve the bacon fat for later use (it can be stored in the fridge for about 1 month)
- Heat the saucepan with the bacon and onion mixture on medium-low heat. Add in the brown sugar substitute and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes.
- Stir in the balsamic vinegar, sugar-free maple syrup, and chili powder (if using). Store the bacon jam in an airtight container in the fridge for about 1 week.
Notes
- the bacon fat will separate in the fridge - heat the jam slightly and stir the fat back into the jam before using.
- don't overcook the bacon as it will get too crispy
- if you cook the jam too long, the erythritol in the sweetener with crystallize and harden
- Prep Time: 5
- Cook Time: 25
- Category: Sauce, Sides
- Method: Stove-top
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 tbsp
- Calories: 64
- Sugar: 0.7
- Fat: 5.6
- Carbohydrates: 1.4
- Fiber: 0
- Protein: 1.9
