Bacon Jam, a sweet taste of the South, has been on my mind for a while. Today, I paired it with figs and okra as an appetizer. It turned out to be the best indulgence I have had thus far. Key word is “indulgence”. Use it as a drizzle over bacon, pancakes, fried chicken and waffles, eggplant and goat cheese, toasted baguettes or fruit. Toss this recipe into a spinach salad. Go ahead. Don’t deprive yourself of a little sexy, sugary, sweet treat every now and then.
4 to 6 slices thick bacon, peppered
1/2 white onion, sliced thin
1/2 cup apple cider vinegar
1 cup light brown sugar
1 heaping tbsp whole ground mustard
5 to 6 fresh figs, sliced in half
10 okra, sliced lengthwise
Fresh cracked pepper
Cook bacon in a large non-stick skillet over medium heat until crispy. Remove bacon and set aside.
Pour 3/4 of bacon grease into a small bowl and set aside. Season figs and okra with salt and pepper then sear them, cut-side down into skillet until the bottoms are a nice golden color. Remove from pan and plate.
Add the reserved bacon grease back into the pan with sliced onion and saute for 5 minutes over medium heat. Then, add cider vinegar, brown sugar and mustard. Stir with a wooden spoon and simmer over low heat until it thickens. Add cooked bacon back into the jam and coat before serving over figs and okra.