Chef John's Bacon Jam Recipe - Allrecipes.com
Chef John's Bacon Jam  Recipe
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Chef John’s Bacon Jam
Turn your favorite cured, smoked meat into amazing jam. See more
  • READY IN 45 mins

Chef John's Bacon Jam

Recipe by  

"This takes some time to make, and there is expert-level stirring involved, but what a small price when you consider the final results. Whether you do this for your Super Bowl® party or another festive occasion, I hope you give this amazing bacon jam a try soon."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
  2. Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.
  3. Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.
  4. Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2014

this guy is a master. made it for promotion party. I remember how good it was don't remember who got promoted.

 
Most Helpful Critical Review
Jul 14, 2014

This is similar to my recipe except I use only the bacon grease to cook everything in and I pre-cut my Apple Wood smoked bacon before I fry it. I use Apple juice and apple cider vinegar instead of the Balsamic vinegar and I use Sherry wine instead of sherry vinegar. And I just put the whole Thyme stems with leaves on in and then all I have to do is take out the stems when finished cooking. Saves time.

 
Jun 06, 2014

This is going on my to-do list, but I just have to say how much I enjoy Chef John's videos! He is my favorite food entertainment! Keep it rockin' Chef John! This recipe looks YUMMY!!!!

 
Jun 06, 2014

This is wonderful! Thanks Chef John. I wouldn't even consider changing anything about this recipe.

 
Jul 09, 2014

I won first place at the bacon competition at the fair so that makes it a 5 star recipe in my book!

 
Jun 08, 2014

Made it just like recipe called for. Took it to work with baguette rounds. Disappeared in minutes!

 
Jun 07, 2014

I have not yet tried this recipe but it is bacon! To fuzz13 I would suggest a bacon jam omelet or maybe on a baked potato. Will be making soon.

 
Jun 21, 2014

I tried this the first time and doubled the recipe to 3 pounds of bacon. I ended up with 2 1/2 pints. I gave most of it away but savored what I kept for myself because this stuff is pure gold! Fantastic recipe!!

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 634 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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