Tuesday, January 28, 2014

Bacon Jam – Take That, Fruit!

At the end of the video, I joke that if this bacon jam were the only thing you served at your Super Bowl party, people would still leave raving about the food. That wasn’t a joke. Such is the profound deliciousness of this magical, spreadable bacon.

I’ll have to admit that the first time I heard about bacon jam, it didn’t strike me as a very good idea. I loved the part about frying tons of bacon crispy, but then you want me to add it to a bunch of wet onions? Why would I do that? As usual, I was wrong. Despite losing its crispiness, the intense caramelized bacon flavor, and sweet/tart/peppery punch of this “jam,” more than make up for it.

While I'm officially posting this as another Super Bowl snack idea, its potential uses go way past the big game. One taste and the mind reels with possibilities. While impressive served simply on a chip or crisp, this stuff will turn a grilled cheese sandwich into something beyond our world…and don’t even get me started on the hamburger applications.

Such pleasure does not come without its price, however. 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 other festive occasion, I hope you give this amazing bacon jam a try soon. Enjoy!


Ingredients for about 3 1/2 cups of Bacon Jam:
1 1/2 pound bacon, cooked crisp, chopped fine
2 tsp butter
2 tsp reserved bacon fat
4 large yellow onions (about 3 pounds), diced
1 tsp salt, plus more to taste
1/4 cup brown sugar
1/4 cup sherry vinegar
1 1/2 tsp fresh picked thyme leaves, divided (1 tsp cooked in, 1/2 tsp at the end)
1 teaspoon black pepper
pinch of cayenne
1/2 cups water
2 tsp balsamic vinegar
2 tsp extra virgin olive oil

29 comments:

WendolaPM said...

I really shouldn't have found out about this!

Red said...

John,

Wanted to know, what cutlery do you use? Maybe it's just the way you sharpen them but it looks effortless. Been looking for a good set for quite some time.

Lisa from Indiana said...

Oh this is dangerous! I can't wait to have an excuse to make this. And the thought of putting this on a grilled cheese...

Chef John said...

I have a mix of all the top brands, and they are all basically the same, but I do like wustoff.

Darcy Thomas said...

That is SO weird. I have had the flu so missed checking your blog for a couple days (highly irregular for me!). Then I saw bacon jam being made on the tv this afternoon and so started searching the web for recipes. Found a couple. Then checked your blog and voila! Bacon jam. I will definitely be trying this - most have way too much sugar, I agree. Your timing is impeccable. Or maybe it's my timing.....ha! thanks for so many fabulous recipes.

Greedy Cooks said...

Nice... so glad to have your version. I made this a few months back but with pineapple, apple vodka and cider vinegar...soooo good on burgers and hotdogs check it out http://greedygirlcooks.blogspot.com/2013/06/spicy-pineapple-bacon-jam.html

S/V Blondie-Dog said...

YiKeS! Greetings Chef, but I'll has ya' knows dat' I ain't so sure 'bouts dis' here concoction. For ya' see, it reminds of sumptin' dat' Honey-Booboo mights' be a wantin' to spread on her breakfast cornflakes and I ain't too keen on 'dat.

Me on the other hand will be serving up your Hey Mon-Jamaican Jerk Chickin' wings for my Super Bowl Party I says. Thanks anyways! You be da' best!

Marshall Nelson said...

How long do you think this would keep in the fridge?

Chef John said...

At least a week!

Anthony Nicometi said...

Chef John,

I've seen similar Bacon Marmalade recipes that say if you can this, it can keep up too a year. Is that possible with this jam? or does the lack of sugar prevent that? Just wondering. Thank you!

PhillyBear said...

"Ah, sweet mystery of life at last I've found you...!"

jmilligan85 said...

Just had three martinis. Made this. Took about and hour. Probably more like an hour and a half.

I love you. I am a man and I love you. That is all.

You are satan.

Nise said...

I made this for our Superbowl party and I didn't change anything. Everyone loved it! I also made layered Mexican dip, marinated vegetables, beer cheese spread, Scott Peacock's blue ribbon bbq chicken, and cranberry cobbler. Thanks, Chef John!

Nathan Quimpo said...

How long would you say this would last? Because I want to make some and send it out to some friends.

Chef John said...

I can only say it lasts at least a week in the fridge!

Karen Runyon said...

I just made this for a martini party. I served some over baked brie- a huge hit. The rest in a dish with rosemary focaccia crostinis. All were excellent. Just a note: I nearly overcooked my bacon during its foam stage- easy to do because it's mesmerizing. Also, my onions were very sharp (despite labeled sweet) so I countered this with a bit more sherry vinegar. Finally, this took me a long, snowy afternoon to make. Don't rush the onions! Fantastic.

Jayson Elliot said...

How would this be without the brown sugar? It would be great for low-carb eating, minus the sugar. I could see this as a delicious dip for vegetables.

Jesieca Sun said...

Hi chef,ive used exact ingredients,followed all the steps but my bacon doesn't seems to become jam...and my colour didnt turn out to be as nice as yours...any advice i may missed out?thinking whether i should blender it
Thanks!

Chef John said...

Sorry, not sure. If you cook long enough, it has to look like mine. Which step looks different?

john prendergast said...

Can this be frozen

john prendergast said...

can this be frozen

R Lawliet said...

Chef John, is there any way you can add the ingredient amounts for a smaller batch on the page. I really want to try this but the ingredients amounts are way too big. Thanks:-)

Unknown said...

Hi Chef, is it supposed to be 2 tsp. or 2 tbsp. of butter? It looked like more than 2 tsp. in the video, but I don't have a trained eye :)

Carol-Anne Lucero said...

About halfway through I thought, 'gosh this sounds so unhealthy,' but then I realized this is bacon jam, it's not supposed to be healthy it's supposed to be delicious. Can't wait to try making this, everyone will love it!

Pyrofish said...

Made a double batch last weekend for a group of friends... WOW! This stuff is awesome. We ate it on hotdogs, burgers, spoons, shoes... it doesn't matter. Bacon Jam rocks!

Unknown said...

Hey ya Chef! Thanks for reading this post..

Just an odd question, could i spike this with Wine or Bourbon or Cointreau? if i did, when should i add it?

Chef John said...

You could, but it doesn't need it! You'd add during the cooking.

Melissa Robison said...

I'm all for not wasting ingredients, could i substitute the bacon grease i would otherwise throw away for the butter, or would it change things too much?

Susan E said...

Can this be frozen? Sounds delicious!