Tangy and Sweet Tomato-Bacon Jam with Onions and Garlic

Ingredients

• 1/2 pound thick-cut bacon, chopped
• 1 large yellow onion, thinly sliced
• 2 medium cloves garlic, minced
• 1/2 cup pure maple syrup
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 cup fresh ripe diced tomatoes
• 1 tablespoon brown sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 1 bay leaf

Directions

1. Set a medium Dutch oven or heavy-bottomed saucepan over medium heat, add the bacon, and cook until it has browned, about 5 minutes. Stir in the onions and garlic, then continue cooking, stirring as you go, until they turn soft and translucent, 5 to 7 minutes. Pour off the extra bacon fat from the pan.
2. Add all of the remaining ingredients and turn the heat down to low. Cook the mixture uncovered, stirring now and then, until it cooks down into a thick, jammy spread, about 1 hour. Remove and discard the bay leaf.
3. Spoon the jam into a blender and pulse briefly so everything comes together while still keeping a few chunks. Use it right away, or refrigerate it for up to 3 days.