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Chef John’s Bacon Jam

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Chef John’s Bacon Jam

Directions

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Ingredients :

  • 1 ½ pounds bacon
  • chopped
  • 2 teaspoons butter
  • 4 large yellow onions
  • diced
  • 1 teaspoon salt
  • ¼ cup brown sugar
  • ¼ cup sherry vinegar
  • 1 ½ teaspoons fresh thyme leaves
  • divided
  • 1 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • ½ cup water
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • Methods :

  • 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.
  • 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.
  • 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.
  • 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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