Ingredients:
1 pound bacon, diced
1 large yellow onion, finely diced (about 1 ½ cups)
3 medium jalapeños, seeded, diced (about 1 cup)
½ cup (100 g) light brown sugar, packed
⅓ cup (80 g) apple cider vinegar
¼ cup (79 g) pure maple syrup
1 teaspoon chili powder
2 teaspoons garlic, minced
1 cup (125 g) fresh raspberries, (or frozen, no need to thaw)
Instructions:
In a large skillet over medium heat, cook the bacon until crispy, about 10 to 15 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Reserve 2 to 3 tablespoons of the bacon grease in the skillet, discarding the rest.
Reduce heat to medium-low. Add the onion and jalapeños to the reserved bacon grease and cook for 15 to 20 minutes, or until softened and beginning to caramelize.
Add the brown sugar, apple cider vinegar, maple syrup, chili powder, and garlic. Stir until the brown sugar has dissolved.
Add the raspberries and gently mash them with the back of a spoon as they soften.
Return the bacon to the skillet. Reduce the heat to medium-low and simmer for 7 to 10 minutes, stirring occasionally, until the sauce has thickened to a jam-like consistency. The jam will continue to thicken as it cools.
Serve warm or at room temperature. You may want to warm it slightly if it has been refrigerated.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 159 kcal per 2 tablespoons | Servings: 2 cups
