Salty and sweet were made for each other, the perfect union… but then you go and add bacon to the mix? Oh yes, we did!

This month the featured JULY box recipe was Fig and Onion jam. But why stop at just one savory jam?

BACON JAM

Makes 1 generous cup

• 1 Tablespoon olive oil
• 6 ounces center cut bacon, chopped
• 2 cups onion, thinly sliced
• 2 teaspoons fresh ground pepper
• ⅓ cup brown sugar
• ½ cup balsamic vinegar

HEAT the olive oil over medium heat in a large saucepan. Add the bacon, onions and pepper; stir to coat. Cook over medium heat until caramelized, stirring occasionally, about 12-15 minutes.

STIR in the brown sugar and balsamic. Cook until the liquid is almost completely evaporated, about 5 minutes. Puree with an immersion blender. Cool and serve at room temperature. Keep any leftovers in an airtight container in the refrigerator.

If you’ve never had bacon jam, you will wonder where it has been all your life. Your family and friends will thank you. You will be a hero.

- Brooke & Ang