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
39 comments:
I really shouldn't have found out about this!
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.
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...
I have a mix of all the top brands, and they are all basically the same, but I do like wustoff.
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.
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
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!
How long do you think this would keep in the fridge?
At least a week!
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!
"Ah, sweet mystery of life at last I've found you...!"
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.
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!
How long would you say this would last? Because I want to make some and send it out to some friends.
I can only say it lasts at least a week in the fridge!
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.
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.
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!
Sorry, not sure. If you cook long enough, it has to look like mine. Which step looks different?
Can this be frozen
can this be frozen
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:-)
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 :)
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!
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!
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?
You could, but it doesn't need it! You'd add during the cooking.
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?
Can this be frozen? Sounds delicious!
Just ate a bunch on slices of polenta fried in bacon fat. Om nom nom. Might use less sugar next time.
I made this last night for a little christmas party and you were right....people did rave about it! I added more than a little pinch of cayenne and gave it a nice kick. Delicious!
Is there any way to preserve this in a mason jar?
This is my 3rd time making this, and about 50th time watching the video. I love your commentary almost as much as the jam. Thank you.
do you think you could make this is in a cast iron? i think this would be a great opportunity to improve my seasoning on my cast iron, but was worried that the long cooking process would burn sugar/onions/stick too much for this to turn out well.. advice pleaseee
Any particular bacon? Thick cut? Smoked? Oscar meyer?
I made this for a party as a condiment for burgers. I did alter it a bit and split the amount of brown sugar with honey (Iam a beekeeper-so honey is mandatory) turned out amazing and I am sure that everyone will love it. It is cooling now in my kitchen. Love your all you do
Hello Chef.I am from greece and I would like to ask some questions
1) can this recipe be cooked on electric furnace
2) will the jam last for long in a airtight container
I HOPE THE FOOD POLICE DON'T ARREST ME FOR THIS ONE . JOHN .
How long will this keep if I can it? Or if I don't?
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