The Very Best Bacon Jam (Balsamic, Onion, and Thyme)
The Best Bacon Jam Recipe is a sweet and savory condiment made with caramelized balsamic onions that has a smoky flavor and is great on burgers.
Servings: 40
Calories: 172kcal
Equipment
- two tablespoon Souper Cubes for freezing leftovers
Ingredients
- 1 ½ pounds bacon
- 2 sweet onions , thinly sliced
- ½ cup light brown sugar packed
- 10 tablespoons balsamic vinegar this is equal to ½ cup + 2 tablespoons
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ - 1 teaspoon dried thyme
Instructions
- Begin by cutting bacon into bite-sized pieces. (It cooks much faster this way.)1 ½ pounds bacon
- Cook it in a large skillet (cast iron works great) over medium heat, until it is crispy, but not burnt. If the bacon is really fatty, I will spoon some of the grease out into my bacon jar.
- While the bacon is cooking, thinly slice onions.2 sweet onions
- Once the bacon is finished cooking, pour it into a strainer over a bowl to drain the fat out, then return 2 tablespoons of the bacon grease to the skillet to cook the onions.
- Reduce the heat to low or medium-low and add the onions. Let them cook and cook, and cook, and cook for what seems like forever, stirring every 5 - 10 minutes. The longer the onions cook, the more caramelization and sweet flavor they will have.2 sweet onions
- Once the onions basically look like a pile of brown noodles, add a splash of balsamic vinegar to deglaze the pan and scrape any crispy bits off the bottom of the pan.
- Then add the remaining balsamic vinegar, brown sugar, salt, pepper, and thyme. Stir until fully mixed and let this mixture caramelize and bubble for a few minutes. It will smell like onion soup and bacon made a baby.½ cup light brown sugar, 10 tablespoons balsamic vinegar, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, ½ - 1 teaspoon dried thyme
- Once it starts to thicken, turn off the heat and mix the strained bacon back in. Let this cool for about 10 minutes.1 ½ pounds bacon
- Pour the cooled bacon and onion mixture into a food processor or blender and chop it is your desired consistency. I like it to be thick enough so that you can differentiate between onion and bacon, but you can also puree it into a spreadable paste.
- Transfer bacon jam to an airtight container like a mason jar and let cool. Store in the fridge until ready to use. Reheat before serving.
Notes
Recipe Yield
2 ½ cups depending on how finely you puree it.
Tips
- Use really thick-cut bacon if you can find it – it will make the bacon flavor more prominent and extra bacon-y.
- Be sure to use Sweet or Vidalia Onions – as they caramelize, the natural sweetness of the onions comes through.
- Make this bacon jam ahead of time and freeze it in a straight-sided mason jar or freezer-safe container. Defrost in the fridge a day before serving and heat in a small saucepan or the microwave right before serving.
Storage
Once cooled, bacon jam should be stored in the fridge or freezer. It will last about a week in the fridge and a few months in the freezer. Freeze small portions in Souper Cubes to defrost perfect individual servings!Reheat
Reheat over low heat or in the microwave and serve warm.What to Serve with Bacon Onion Jam
- An Appetizer for Parties - Football parties, Thanksgiving, Christmas, or really just any evening where you want a sweet condiment to add to a delicious spread.
- On a Cracker - Serve with cheese and crackers or a crostini. White cheddar, smoked Gouda, melty brie, or cream cheese!
- A Burger with Sharp Cheddar Cheese - The sweet and savory combination of cheese, onions, and bacon is the perfect topping for burgers.
- On a Grilled Cheese Sandwich - Bacon, caramelized onions, and cheese.
Nutrition
Serving: 1tbsp | Calories: 172kcal | Carbohydrates: 5g | Protein: 1g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 16mg | Sodium: 116mg | Potassium: 28mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
