Chef John's Bacon Jam Recipe

Place bacon in a large heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle remove bacon to a cutting board and finely chop.

Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent 7 to 10 minutes.

Stir brown sugar sherry vinegar 1 teaspoon thyme leaves black pepper and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency 10 to 15 minutes.

Remove from heat and stir balsamic vinegar olive oil and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.