Chef Bruce Moffett's Bacon Jam
Slice of Jess:
Serves: 2 cups
  • 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
  1. 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.
  2. 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.
  3. Reduce until most of the liquid has evaporated and the jam has thickened, about 30 - 35 minutes.
  4. Serve warm. The jam will keep stored in the refrigerator for 1 week.
Recipe by Slice of Jess at