Chef John's Bacon Jam 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.

prep: 15 mins cook: 30 mins total: 45 mins Servings: 12 Yield: 12 servings


  • 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


    Step 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.

    Step 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.

    Step 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.

    Step 4

    Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

Nutrition Facts

Per Serving: 154 calories; protein 7.5g; carbohydrates 9.8g; fat 9.3g; cholesterol 22.3mg; sodium 633.9mg.


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