Bacon-Onion Jam

Sweet, smoky, salty, and tangy, this mélange of caramelized onions and bacon is the perfect way to top a wheel of baked Brie or a burger. This recipe makes a fairly chunky jam. If you want it a little smoother, transfer the finished jam to a food processor and pulse a few times.

PREP TIME: 40 minutes

FUNCTION: Sauté (Normal/Less); Slow Cook (Less)

CLOSED POT TIME: 6 hours

TOTAL TIME: 6 hours 40 minutes

MAKES: 4 cups

• 1 pound thick-cut bacon, diced into ½-inch pieces
• 3 large onions, halved and thinly sliced (about 4 cups)
• 3 garlic cloves, minced
• ½ cup packed brown sugar
• ¼ cup apple cider or apple juice
• ¼ cup apple cider vinegar
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon ground cinnamon
• Dash cayenne pepper

PREP

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.

COOK

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.

store

Cool and refrigerate for up to 1 week. (Jam can also be frozen.)