We can't get enough of this simple, delicious burger relish at our house. Every time I make a batch the smell alone is enough to invite enquiries from every room in the house of what time is tea!! It is a simple nourishing topping that works well on burgers, meatballs in wraps, on crackers, in sandwiches and as a relish in its own right with cheese and on salads - just a little goes a long way - its paleo and low carb friendly too!
Ingredients to make Keto Bacon Jam
You will need:
10 slices of nitrite-free bacon, diced (we use Primal Bacon)
1 tablespoon of organic butter
1 large onion very thinly sliced
Fresh thyme ( use the leaves from two sprigs - ish)
1/2 teaspoon cracked black pepper
Good pinch of cayenne pepper
1 tablespoon red wine vinegar
1 tablespoon of brown sugar erythritol
To make Keto Bacon Jam
Heat a large frying pan over medium heat. Add the bacon and fry gently until nice and crispy. Remove from the pan with a slotted spoon and reduce the heat.
Next, add in the organic butter, thinly sliced onions, thyme leaves, cracked black pepper and cayenne.
Saute gently until onions are caramelised. This will take up to 30 minutes to do properly!
Mix the cooked bacon back in with the onion mixture. Remove from the heat.
Add the brown sugar erythritol. Mix together return to heat and cook for a further 5 to 10 minutes until the vinegar has been absorg=bed and the erythritol has had time to caramelise.
Place in a mason jar and store in the fridge when cool.
This will keep for up to a week! Use as required.