Chef John's Bacon Jam

Chef John's Bacon Jam

Chef John 26729

"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

45 m servings 154 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

38
  1. 45 Ratings

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Most helpful positive review

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

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 Sh...

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

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

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!!!!

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

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 Sh...

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! F...

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

I love the sweet-savory thing going on here, and also that it coordinates well with the rest of the burger trimmings. It is delicious!

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

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