Bacon Jam

After discovering bacon jam at a charcuterie café a couple of years ago, I was compelled to make it for myself. Having this recipe has been especially convenient during the last couple of  years. 

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Bacon Jam

Source: America's Test Kitchen

Makes about 1 1/4 cups

1 pd regular bacon (not thick-cut), cut crosswise into half-inch wide strips

1 c thinly sliced onion

4 sprigs fresh thyme

2 garlic cloves, smashed and peeled

4 c water

1/3 c cider vinegar, although any variety can be used

1/3 c maple syrup

1/8 cayenne pepper, more or less

In a 12-inch skillet over medium heat, cook the bacon until it is crispy, 15-20 minutes. Remove the bacon and place on a paper towel plate or quarter sheet pan. (I just used a bowl without a paper towel.) Remove most of the fat from the skillet, keeping only a couple of tablespoons for further cooking.

Add the onions, thyme, and garlic to the bacon fat and keep cooking over medium heat until the onion is browned and softened, 5-10 minutes. Add the water, vinegar, syrup and cayenne and stir. Then stir in the reserved bacon and increase the heat to medium high. Stirring occasionally, cook until nearly all the liquid has evaporated. In about 22-30 minutes the mixture will start to noticeably sizzle. 

Take the skillet from the heat and allow to cool for 10-15 minutes. Remove and discard the thyme sprigs. Use a rubber spatula to transfer the mixture from the skillet to a food processor and pulse 15-20 times until the bacon and onions are finely chopped. Serve warm. 

ATK states that this can be kept refrigerated for up to 4 days and reheated carefully in the microwave for a minute. If you want to store it longer, freeze it.

One of my favorite sandwiches is bacon jam on flat bread with arugula and burrata cheese.