This ridiculously addicting bacon jam is the best condiment you’ll ever make. Serve it alongside cheese and crackers for an irresistible appetizer spread. Trust me, your friends will thank you for it!
Chef Bruce Moffett recently sent me his first cookbook to review.
If you’re a Charlottean, you already know who this widely-talented chef is. However, if you’ve been living under a rock the past few years… Chef Moffett is the owner behind Moffett Restaurant Group. He currently oversees three thriving concepts: Barrington’s, Good Food on Montford, and Stagioni.
While scrolling through the amazing recipes in this collection, I was immediately drawn to his method for Bacon Jam.
I’ve tried bacon jam while dining out in the past, but I’ve never thought about making it at home. With something so delicious and so addicting (no seriously, you won’t be able to stop yourself), I had convinced myself that it would be too complex to make in my own kitchen. Well, turns out I was dead wrong.
Chef Moffett’s Bacon Jam is one of the easiest, most magnificent condiments you can make from scratch.
First things first, you need to start with good-quality, thick-cut bacon.
Chef Moffett recommends Benton’s (and I whole-heartedly agree). Bacon is the superstar in this recipe, so don’t skimp and buy the cheap stuff. Go on… live a little.
Next you’ll chop the bacon and cook it down until the pieces are brown and crispy.
Now you’ll add the thinly sliced shallots and brown those bad boys in that glorious bacon fat. Once finished, go ahead and drain your bacon-onion mixture in a colander and then return it to the pan with the fresh thyme, red wine, vinegar and a smidge of sugar. Bring to a boil and then reduce the heat to a simmer. Cook until most of the liquid has evaporated and the jam has thickened.
Ok… be honest. Wasn’t that crazy easy?
- 1 pound Thick-Cut Bacon, cut into ¼-inch pieces
- 4 large Shallots, thinly sliced
- 1 tbsp. chopped Fresh Thyme
- 2 cups Red Wine
- 1 cup Red Wine Vinegar
- 2 tbsp. Sugar
- Cook the bacon in a medium sauté pan over medium-high heat until crispy. Add the shallots and continue to cook, stirring occasionally, until they brown slightly.
- Remove the bacon mixture and drain the fat through a colander. Return the bacon to the pan, along with the thyme, wine, vinegar, and sugar. Bring mixture to a boil, then lower the heat to a simmer.
- Reduce until most of the liquid has evaporated and the jam has thickened, about 30 - 35 minutes.
- Serve warm. The jam will keep stored in the refrigerator for 1 week.
A Note From Chef Moffett:
Freeze the bacon a day ahead, then let it thaw at room temperature for 30 minutes before slicing. Also, be patient while the bacon renders. To render is simply to cook the fat out of something. In this case, we cook the bacon until it is crispy and make use of its flavorful fat.
So… my verdict is in.
Chef Bruce Moffett’s new cookbook is pretty awesome (and I’ve already made three other recipes from it). You can purchase your own copy by clicking here. Or even better yet, I’m giving away a signed copy on my Instagram feed – click here to enter!
If you liked this recipe, make sure to check out my Meet Your Local Series! I’m planning to cook with Chef Moffett later this summer – so he’ll be featured on those as well.
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