She Strengthens

Savory Bacon Jam Recipe

Elevate Your Breakfast Game

Imagine a sweet and savory jam that combines the richness of bacon with the subtle heat of Espelette pepper. This recipe, inspired by Top Chef season 6 finalist Kevin Gillespie, is a game-changer for breakfast enthusiasts.

The Magic of Piment d’Espelette

France’s only native pepper, Piment d’Espelette, is a treasured ingredient that adds depth and warmth to this bacon jam. With its AOC status, it’s worth seeking out at gourmet grocery stores or online. If you can’t find it, hot paprika makes a suitable substitute.

Bacon Jam Essentials

• 8 ounces thick-cut bacon, cut into 2-inch pieces
• 1/4 medium yellow onion, thinly sliced
• 3 tablespoons packed dark brown sugar
• 3 cups low-sodium chicken broth or stock
• 1 tablespoon honey
• 1/2 teaspoon ground piment d’Espelette
• 1/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter

Cooking the Bacon Jam

1. Render the Bacon Fat: Cook the bacon in a large pot over medium heat, stirring occasionally, until the fat has rendered and the bacon is starting to brown (10-15 minutes).
2. Add Aromatics: Add the onion, season with salt, and cook until browned (5 minutes). Then, add the sugar and stir to combine.
3. Simmer and Reduce: Add 1 cup of broth or stock and bring to a simmer, scraping up browned bits from the pot. Continue to simmer, stirring occasionally, until the mixture has thickened and almost all liquid has evaporated (8-10 minutes). Repeat this process with the remaining 2 cups of broth or stock.
4. Blend and Refine: Transfer the mixture to a blender, then return it to the pot. Add the honey, Espelette, salt, and black pepper. Cook over medium-high heat, stirring occasionally, until the jam has reduced to about 1 1/2 cups (6-8 minutes). Remove from heat and stir in the butter.

Storage and Serving

This bacon jam can be cooled to room temperature, refrigerated in an airtight container for up to 2 weeks, and reheated before using. Enjoy it on biscuits with eggs, atop creamy potato soup, or tossed with charred okra for a flavor explosion.