Bacon-Onion Jam
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon ground cinnamon
- 1/4 cup apple cider vinegar
- 1 teaspoon fresh thyme leaves
- dash cayenne pepper
- 3 cloves garlic (minced)
- 1 pound thick-cut bacon (diced into 1/2 -inch pieces)
- 3 large onions (halved and thinly sliced about 4 cups)
- 1/2 cup brown sugar (packed)
- 1/4 cup apple cider (or apple juice)
- Carbohydrate 54.3245587501171 g
- Cholesterol 0 mg
- Fat 0.022645 g
- Fiber 0.141487498283386 g
- Protein 0.09561375 g
- Saturated Fat 0.004754625 g
- Serving Size 1 1 cup (188g)
- Sodium 16.2092500006298 mg
- Sugar 54.1830712518338 g
- Trans Fat 0.005034125 g
- Calories 213 calories
Add bacon to Instant Pot. Select sauté and adjust to normal. Cook and stir until bacon is cooked through but not crisp for about 8 minutes. Remove bacon to a paper towel-lined plate; refrigerate. Remove all but 1 tablespoon of the bacon grease from the pot. Add onions and garlic to drippings in the pot. Cook and stir for 5 minutes until just tender. Press cancel. Add brown sugar, apple cider, vinegar, thyme, cinnamon, and cayenne. Stir to combine. Secure the lid on the pot. Open the pressure-release valve. Select slow cook and adjust to less. Cook for 6 to 7 hours. Press cancel. Add cooked bacon to pot. Select sauté and adjust to less. Cook jam until most of the liquid has been evaporated for 5 to 10 minutes. Press cancel. Cool and refrigerate for up to 1 week. (Jam can also be frozen.)
