If you need a unique condiment for your backyard BBQ this weekend or even a hostess gift, I highly recommend this bacon jelly. I loved how easy it was to make and the flavor is good hot or cold.

Bacon Jelly
(Adapted from The Family-Friendly Keto Instant Pot Cookbook by Anna Hunley)

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12 ounces bacon, diced
8 ounces onion, diced (about 1 large onion)
⅓ cup sugar-free maple syrup
¼ cup brown sugar substitute
2 tablespoons apple cider vinegar
2 tablespoon water
1 teaspoon xanthan gum

Turn the pot to SAUTE mode. Once hot, add the bacon. Sauté until the bacon is just barely chewy and the fat is beginning to render, 2 to 3 minutes. Do not drain the grease.

Add the onion, syrup, brown sugar substitute, vinegar, and water. Give it a good stir to combine.

Close the lid and seal the vent. Cook on HIGH pressure for 10 minutes. Quick release the steam. Press CANCEL.

Turn the pot to SAUTE mode again. Let the mixture boil for 2 to 3 minutes so some of the liquid cooks down. Add the xanthan gum and whisk for another 1 to 2 minutes while the sauce thickens to a jelly.

Immediately transfer the jelly to a jar. Once cool, store in the refrigerator for up to 1 week.

Note: Use an immersion blender or food processor to make a smoother jelly, if desired. If your jelly becomes too thick during the final sauté, add a little water and whisk while it cooks.

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