Chef John&#39;s Bacon Jam The Best Recipes

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Chef John's Bacon Jam

"This takes a while to make, and there's professional-stage stirring worried, but what a small price while you recall the very last effects. Whether you do this in your Super Bowl® celebration or some other festive occasion, I wish you provide this first-rate bacon jam a strive quickly."

Ingredients :

1 1/2 kilos bacon, chopped
2 teaspoons butter
4 huge yellow onions, diced
1 teaspoon salt
1/four cup brown sugar
1/4 cup sherry vinegar
1 half teaspoons fresh thyme leaves, divided
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
1/2 cup water
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil

Instructions :

Prep : 15M	Cook : 12M	Ready in : 45M

Place bacon in a big, heavy-bottomed pot and prepare dinner over medium warmness until bacon is crispy and the rendered fats is foaming, about 10 minutes. Pour bacon and rendered fats right into a strainer positioned over a bowl to drain fats. When fat is tired and bacon is cool sufficient to handle, take away bacon to a slicing board and finely chop.
Return pot to medium warmth; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until smooth and translucent, 7 to ten minutes.
Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; upload bacon. Stir water into bacon mixture and prepare dinner till jam is a brick-brown bacon color and has a jam consistency, 10 to 15 mins.
Remove from warmth and stir balsamic vinegar, olive oil, and last half teaspoon thyme into jam; stir till shiny and heated via.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook dinner it evenly, and make smooth-up less difficult.

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