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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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

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.
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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
Aug 22, 2014

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!!!!

 
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 06, 2014

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

 
Jun 08, 2014

Absolutely wonderful! I used maple bacon. Everyone asked for the recipe. I will make a double batch and freeze it for my next party.

 
Jun 08, 2014

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

 
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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About the Cook

 
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