A Must Have Item On Your Holiday Table: Bacon Jam
When I travel with my family I am always looking for some special food items that I can recreate at home. On a recent family getaway to Vermont, we experienced a great dinner at The Farm House Tap & Grill. One of the items on the table was an amazing burger. There were many delicious components to the meal, but it was the bacon jam that made the burger one of the best we have had. I knew I wanted to recreate this bacon jam when we settled back home. This jam is great not only on a burger, but I have tried this jam on steak and chicken. All three were over the top delicious with this new topping. I’m looking forward to adding a jar of bacon jam onto my Thanksgiving table to enjoy with turkey, mash potato and stuffing. Your guest will be requesting a jar to-go.
Recipe Source: Chef John’s Bacon Jam
- 1 1/2 Pounds - Bacon
- 2 Teaspoons - Unsalted Butter
- 4 Large Yellow Onions (diced)
- 1 Teaspoon - Salt
- 1/4 Cup - Light Brown Sugar
- 1/4 Cup - Sherry Vinegar (or Sherry Cooking Wine)
- 1/4 Teaspoon - Dried Thyme (or 1.5 Teaspoons of freshly chopped thyme leaves)
- 1 Teaspoon - Fresh Ground Pepper
- 1/2 Cup - Water
- 2 Teaspoons - Balsamic Vinegar
- 2 Teaspoons - Olive Oil
- Roughly chop the bacon and place it in a large heavy bottom pot, like a Le Creuset, on medium heat. Cook for about 10 minutes (You will finely chop the bacon once cooked and cooled)
- While the bacon is browning, dice the 4 onions and place in a bowl. (The bacon will be done by the time you complete the onions)
- Scoop the cooked bacon out of the pan into a strainer with a bowl underneath to catch any drippings. Then carefully pour the bacon grease into a glass or metal bowl placed in the sink. Take 2 teaspoons of the bacon grease and add it BACK to the pot along with the butter. (The leftover grease will harden over the course of a few hours and can be disposed of)
- Add the onion to the 2 teaspoons of bacon grease and butter. Add the salt and sauté the onions for 10 minutes.
- Add the brown sugar, thyme and pepper to the onions and stir.
- Add the bacon and water. Stir and allow to cook an additional 10-15 minutes
- Remove from the heat and add the Balsamic and Olive Oil. Stir
- Once the bacon jam cools a bit, use an emersion blender to make a smooth texture. Spoon desired amount into clean jars and give the best edible gift.
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.