#sizzlinwithSAS: Bacon is my jam, man.

Sue-Ann's love affair with bacon continues!

This past Saturday, Sue-Ann whipped up a batch of Bacon Jam to pair with cheese and our brand-new-not-yet-released 2020 Bank Barn Baco Noir! Watch the video and try the recipe (reprinted below), it'll be your staple condiment for summer!

BACON JAM

by Lauren Miyashiro, published by Delish

Ingredients

• 1 lb. bacon, cut into 1" pieces
• 1 onion, finely chopped
• 4 shallots, minced
• 2 cloves garlic, minced
• 1/2 c. brown sugar
• 1/4 c. maple syrup
• 1/3 c. apple cider vinegar
• 1 tsp. chili powder

Method

In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan.

Reduce heat to medium-low. Add onion and shallots to the pan and cook, stirring often, until the onions are caramelized, about 15 minutes.

Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 7 to 10 minutes.

Let cool before transferring to a jar. Store in the fridge and consume within a few days.