Ingredients

• 1 pound thick-cut bacon, cut into 3/4-inch pieces
• 2 small sweet onions, peeled and thinly sliced
• 1 large shallot, peeled and very thinly sliced
• ½ cup pure maple syrup
• ¼ cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• Kosher salt and freshly ground black pepper

Instructions

1. 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. Keep all the bacon fat in the pan; do not discard.
2. 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 Worcestershire sauce. 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.
3. 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.
4. Transfer to an airtight container. Bacon jam can be refrigerated for up to one month. Serve at room temperature.