This was the most popular item we sampled at the Langley Eats Local event at The Langley Farmers Market. We used The Trading Post brewery breakfast stout for this recipe, along with sweet onions from Close to Home Organics. Keep supporting local by purchasing your balsamic vinegar from All of Oils in Langley!

Bacon stout jam

1.5 lbs bacon, ¼ inch dice

1 kg julienned sweet onions (approx. 4-5 onions)

¼ cup maple syrup

1/3 cup dark brown sugar

¼ cup balsamic vinegar

1 cup stout beer

½ tsp pepper

Place bacon in heavy bottomed pot and start to render out fat, once fat has rendered and bacon is starting to crisp up, at the onions. Cook gently over medium heat till onions caramelized (could take up to one hour). Drain off any excess bacon fat, and remaining ingredients, cook gently till thick and jam like. Remove from heat and cool. Will keep for 1-2 weeks in fridge, or freeze in smaller portions.

Yields 1 liter