Chef John's Bacon Jam

Recipe View 10 mins In a large, heavy-bottomed Dutch oven over medium heat, add the chopped bacon. Cook, stirring occasionally, until the bacon is deeply browned, crispy, and the fat has rendered, about 10 minutes. Pour the bacon and rendered fat through a fine-mesh sieve set over a heatproof bowl. Reserve the rendered bacon fat.

Recipe View 0 mins Once the bacon is cool enough to handle, finely chop it and set aside.

Recipe View 7 mins Return the Dutch oven to medium heat. Add 2 teaspoons of the reserved bacon fat (save the rest for another use!) and the butter. Once melted, add the diced onions and salt. Cook, stirring frequently, until the onions are softened, translucent, and lightly caramelized, about 7-10 minutes.

Recipe View 10 mins Stir in the brown sugar, sherry vinegar, 1 teaspoon of the fresh thyme leaves, black pepper, and cayenne pepper (if using). Add the chopped bacon back to the pot. Pour in the water, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally to prevent sticking, until the jam has thickened to a spreadable consistency and has deepened to a rich, brick-brown color, about 10-15 minutes.

Recipe View 10 mins Remove the pot from the heat and stir in the balsamic vinegar, olive oil, and the remaining 1/2 teaspoon of fresh thyme. Stir until well combined and the jam is glistening.

Recipe View 0 mins Transfer the bacon jam to sterilized jars or an airtight container. Let cool completely before sealing and refrigerating.