@@viethuongvothai686 How do you keep yours from getting suspicious? I have to keep moving and now, neighbour brains are as expensive as caviar in this economy. :(
There's a spread in Poland we call 'smalec' and it's done the same way you showed it,only we add some freshly cut apples, finely chopped garlic and marjoram to the process. It's really delicious
I messed this one up big time. I didn't cut the onions up small enough, I burned the brown sugar into the bottom of the pot, it was a runny mess. It didn't taste good and I had no idea how to fix it. I threw away $15 of bacon :( But, I also made the Italian sausage chili yesterday and that was probably the best thing to ever come out of my kitchen. I really suck at cooking, but I keep trying thanks to your videos! Thanks Chef John!!
That's awesome, Josh. Cooking is a trial and error deal - sometimes it works, other times you curse. But when it does work, you have the incredible smile on your face.
trust me I've ruined many an expensive steak or roast, but keep trucking and you''ll get there...now I find myself not even measuring spices or using a thermometer except for those large roasts...so there's hope for anyone IMO
Unless you're specifically trying to achieve a sear (which you're not in this recipe) you usually won't hurt anything by cooking longer at a lower temperature. Especially for a recipe like this, where low and slow will produce much better caramelization and intensification of flavors
Chef John, I often find it hard to decide if i like your videos better for the inspiration they give me in the kitchen or for the pure fun of watching them as great entertainment. Either way, thank you.
You always make me laugh out loud. At least once every video. I'm talking laugh out loud with no one else in the room but me. ---- Robin. On The Beautiful TEXAS Gulf Coast
Amazing! Made this last night, had it with pita chips then and on a western sandwhich this morning for breafast, and ill probably eat more for lunch and again for dinner. I should have made more. So good, easy to follow instructions too!
Keep up the great videos. I know a lot of TH-camrs are changing their style because of the new year or some other reason, but I want to tell you that I hate change, especially when There's just no need to change anything. I really love how you haven't changed your videos at all, and again, keep up the great work!
A while ago, when making latkes, I remembered watching this video in some distant subconscious corner of my food brain, and made onion jam. Despite remembering very little of the video, it ended up with a tiny pinch of sugar, a little white wine, and some vinegar, and was amazing. Maybe next time I will make it with a few more of the ideas seen here. :)
Hi John, thank you so much for your inspiration. I made my own Bacon Jam at home after watching your video. It is truly awesome!!!! Instead of using it as a dipping sauce, I spread the Jam over my breakfast sandwich, and fried rice with the last few spoons. It perfectly matches a lot of food and cooking style!
What else is there to say...BACON and ONION. You can't go wrong. The intoxicating aroma that must have filled your kitchen when you prepared it😆(Joey Lawrence from blossom) WHOW!!!
The problem with this… one taste and your addicted. You will be making this with regularity. Goes with everything and can become a “secret ingredient” for many dishes in it’s own right. Leave out the sugar and it’s also the perfect savory condiment that makes you feel like a medieval king. I have even added clarified butter in this and it’s amazing. Make up pints of this so you don’t run out lol
The entire time I was expecting a little mayonnaise to make a sort of baconnaise type thing but this was really cool. Definitely something to try, maybe use it as a layer in a sandwich.
I love how your recipes tone down the sugar. There's usually so much sugar in recipes that it just ruins the taste. You do the right amount so it brings out the best in the flavors!
Pork up the jam, pork it up, with your taste buds stomping, and the jam is bacon, look ahead the crowd is dipping...pork it up a little more get the party goin' in that cakehole, see 'cause that's where the party's at and you'll find out if you make this bacon jam!
This is so godlike. No really this is something else. And with such detailed instructions, it was actually pretty easy to pull off, even for the first time.
I am dreaming of this on a nice toasted bagel with a little cream cheese, my French Press pot full of hot tea, sitting in my kitchen looking out into my rose garden on a warm summer day. I guess I have to hit up the grocery store for the ingredients now!
I remember when this video came out and I was like "imma try this one day" Now its 8 years later, and I think of it often, but never try it. BUT! I have been subscribed for over 8 years, apparently
Oh. My. Gawd. Why have I never heard of this? Bacon is it's own food group here in Texas ...I MUST give this a try!!!!! Thank you thank you thank you!!! =}
I just...I don't know what to say. I...This is amazing stuff. Sweet baby Jesus. This recipe has obviously been engineered for optimum deliciousness. I highly recommend you make this and put it on some homemade crustini. The only thing I did different from chef john was that I had a mass of bacon fat. I had to pour off about a cup to get it to crisp up. I want you to step away from your computer and go make this. Now. I'm serious. I can still see you. I think they should start clinical trials to use this to cure terminal veganism. Srsly.
Epic Conversation: A:So..What's your favourite band? B:Coldplay,I guess. They're songs are quiet good. And yours? A:Jam-like-textured, oh they're so good! Especially they're song 'I came here to make some jam' B: Wtf..
You must have read my mind. There is a restaurant in Houston that serves bacon jam with a lot of their dishes and I had been wanting to make it. Goes incredibly well with brussels sprouts. Looks great, can't wait to give it a go. Love your videos Chef John. Appreciate it.
I have been looking for a recipe like this since I got hooked on a bacon marmalade I found in Canada. The marmalade is great, but it's too sweet. I thought onions would savory it up. Thanks Chef John! You are the man! I'll be trying this over the weekend!
From prep to finnish it took me like 3 whole hours. I thought that the bacon would burn pretty fast and it did. So i had to stir a lot. Good thing i cut the onions in advance. The tast is amazing. Reminds me of candy bacon.
How do people not cry. Seriously I'm less than half way done fitting the onion and I'm sobbing and hurled up in a corner. P.S. Don't rub your eyes if you have touched an onion
Check out the recipe: www.allrecipes.com/Recipe/236501/Chef-Johns-Bacon-Jam/
I like my onions caramelized/blackened so I imagine that would be just as yummy......gotta try.
Hi Chef John do happen to remember how much this makes? 8 oz?
I made this and it was actually really good. I put it on every thing. Hotdog, grilled cheese, vegetarian girlfriend, and it was ALWAYS delicious
Vegetarian girlfriend is definitely a great option.
@@bollyking Especially if she likes bacon !! Ha ha.
Steak Williams nah, i prefer the brain of my hanging neighbors, it is much richer and much more savory
@@viethuongvothai686 How do you keep yours from getting suspicious? I have to keep moving and now, neighbour brains are as expensive as caviar in this economy. :(
LOL 😆...... Vegetarian girlfriend, ha. Ha....
You had no party did you chef. You ate it all yourself, wich is what any of us would have done
*which
wheech
witch
watch?
Wichita
Every good recipe starts with almost 2lbs of bacon.
My favorite is bacon...
At least.
A woman of refined taste...
I think I am in love !!
Gonna say double that!
There's a spread in Poland we call 'smalec' and it's done the same way you showed it,only we add some freshly cut apples, finely chopped garlic and marjoram to the process. It's really delicious
That sounds amazing! I use honey as a sweetening substitute and use apple cider vinegar. It brings out a fantastic flavor in my bacon jam.
I messed this one up big time. I didn't cut the onions up small enough, I burned the brown sugar into the bottom of the pot, it was a runny mess. It didn't taste good and I had no idea how to fix it. I threw away $15 of bacon :(
But, I also made the Italian sausage chili yesterday and that was probably the best thing to ever come out of my kitchen. I really suck at cooking, but I keep trying thanks to your videos! Thanks Chef John!!
im soo soo sorry, but i just had to laugh maniacally at your lack of cooking talent.
That's awesome, Josh. Cooking is a trial and error deal - sometimes it works, other times you curse. But when it does work, you have the incredible smile on your face.
trust me I've ruined many an expensive steak or roast, but keep trucking and you''ll get there...now I find myself not even measuring spices or using a thermometer except for those large roasts...so there's hope for anyone IMO
Sounds like you cooked it too hot and for not long enough.
Unless you're specifically trying to achieve a sear (which you're not in this recipe) you usually won't hurt anything by cooking longer at a lower temperature. Especially for a recipe like this, where low and slow will produce much better caramelization and intensification of flavors
Two of my favorite kitchen smells in one video: Bacon and sautéed onions.
When is TH-cam adding a Smell-O-Vision feature?
A freakazoid reference?!
I used this as a filling for baked brie (chef john has a recipe for that too), and it was amazing!
Hey me too! Soooo amazingly tasty!
Chef John, I often find it hard to decide if i like your videos better for the inspiration they give me in the kitchen or for the pure fun of watching them as great entertainment. Either way, thank you.
I put maple sirup in mine instead of brown sugar, but the basic recipe is the same. Great 👍
A fellow affectionado !!! I substitute sugar with maple syrup everywhere !!!
I love your commentary.... It makes me happy to watch and to get ready to cook it
I've made this and put it on burgers and hot dogs. It's awesome.
i put it on a spoon, but i guess burgers isn't a bad idea
OMG yes!!!!!!!
You always make me laugh out loud. At least once every video. I'm talking laugh out loud with no one else in the room but me. ---- Robin. On The Beautiful TEXAS Gulf Coast
You have a brilliant way with words. If I was to have a documentary made about me, I'd want you to narrate it.
I looked at all the bacon jam recipes and decided to follow this one. AMAZINGLY DELICIOUS! Thank you.
This is the true one to make.
Amazing! Made this last night, had it with pita chips then and on a western sandwhich this morning for breafast, and ill probably eat more for lunch and again for dinner. I should have made more. So good, easy to follow instructions too!
Keep up the great videos. I know a lot of TH-camrs are changing their style because of the new year or some other reason, but I want to tell you that I hate change, especially when There's just no need to change anything. I really love how you haven't changed your videos at all, and again, keep up the great work!
A while ago, when making latkes, I remembered watching this video in some distant subconscious corner of my food brain, and made onion jam. Despite remembering very little of the video, it ended up with a tiny pinch of sugar, a little white wine, and some vinegar, and was amazing. Maybe next time I will make it with a few more of the ideas seen here. :)
Chef John & The Jamlike Texture Band. #1 hit............."Stairway to Bacon."
Haha, "optional, mandatory ingredients".
Aaah.. The Corporate World..
Hahaha. Reminds me of taxes... They're compulsorily voluntary.
Hi John, thank you so much for your inspiration. I made my own Bacon Jam at home after watching your video. It is truly awesome!!!! Instead of using it as a dipping sauce, I spread the Jam over my breakfast sandwich, and fried rice with the last few spoons. It perfectly matches a lot of food and cooking style!
Just finished making mine in Australia. I think I over did the cayenne, but super tasty non the less! Thanks for the recipe!
You are the only chef who chops down to the very end,all those others move the camera away ,from their clumsy chopping movements.Great,!!!
My son is going to LOVE this. Thanks. Love your recipes and instruction.
They his voice always goes up at the end of the sentence just makes my heart f***in soar.
Bacon and onions, i always use those two in my carrots and peas. So im definitely going to trying this!
chef, this is crazy! i swear anytime i have an idea for a dish, in the next few weeks you end up making it!? are you a wizard?
Watching this today because I love Chef John AND bacon.Making it tomorrow.
My God, this is going to be good. I love caramelized onions, and of course too, I love bacon. Who doesn't?
What else is there to say...BACON and ONION. You can't go wrong. The intoxicating aroma that must have filled your kitchen when you prepared it😆(Joey Lawrence from blossom) WHOW!!!
never had bacon jam, but now my mouth is watering!
The problem with this… one taste and your addicted. You will be making this with regularity. Goes with everything and can become a “secret ingredient” for many dishes in it’s own right. Leave out the sugar and it’s also the perfect savory condiment that makes you feel like a medieval king. I have even added clarified butter in this and it’s amazing. Make up pints of this so you don’t run out lol
The entire time I was expecting a little mayonnaise to make a sort of baconnaise type thing but this was really cool. Definitely something to try, maybe use it as a layer in a sandwich.
I love how your recipes tone down the sugar. There's usually so much sugar in recipes that it just ruins the taste. You do the right amount so it brings out the best in the flavors!
Pork up the jam, pork it up, with your taste buds stomping, and the jam is bacon, look ahead the crowd is dipping...pork it up a little more get the party goin' in that cakehole, see 'cause that's where the party's at and you'll find out if you make this bacon jam!
YES!!!
That was a masterpiece
I love this
You're old af
Hahaha! Good one! 😂
that looks awesome. I'm gonna try adding some cut up sun dried tomatoes near the end to make it more of a BLT style. yum
dayum, chef john truly is the OG
This is so godlike. No really this is something else. And with such detailed instructions, it was actually pretty easy to pull off, even for the first time.
Pawnce is love. Pawnce is life.
Pawnce brought me here :3
Pawnce brought me here too and I am going to try this Bacon Jam one day!
Haha Chef John, love your humor.
I am dreaming of this on a nice toasted bagel with a little cream cheese, my French Press pot full of hot tea, sitting in my kitchen looking out into my rose garden on a warm summer day. I guess I have to hit up the grocery store for the ingredients now!
Ok this has become a family favorite. It’s fantastic on a tomato tart. Holy moly!
oh my... bacon and jam :) my son will go crazy lol
thank you!
I remember when this video came out and I was like "imma try this one day"
Now its 8 years later, and I think of it often, but never try it. BUT! I have been subscribed for over 8 years, apparently
You are just a treasure! Small vocabulary - Infinitesimal, priceless!
BTW.... love this recipe, I'll give it a go. 😊
My mouth is watering! I’ve been wanting to make this for a long time.
love it
Just made your onion bacon jam - DELICIOUS!!! YUM! Thanks! Also shared with my daughter and friends!😘❤
i love this guy.
Oh. My. Gawd. Why have I never heard of this? Bacon is it's own food group here in Texas ...I MUST give this a try!!!!! Thank you thank you thank you!!! =}
The smell of bacon/pancetta/guanciale cooking with onions is one of the best smells in the world.
I just...I don't know what to say. I...This is amazing stuff. Sweet baby Jesus. This recipe has obviously been engineered for optimum deliciousness. I highly recommend you make this and put it on some homemade crustini. The only thing I did different from chef john was that I had a mass of bacon fat. I had to pour off about a cup to get it to crisp up. I want you to step away from your computer and go make this. Now. I'm serious. I can still see you. I think they should start clinical trials to use this to cure terminal veganism. Srsly.
this recipe is Polish smalec. But we in Poland do also vegan smalec :) We love this
Yeah! This would cure véganisme alright. 👍🏻
Chef John! You're simply the best. OK, so I'm a little biased. Correction: THE BEST THAT I LOVE TO WATCH and LEARN FROM!
Nice to see when this video was made. Eight years ago. Sane times ...
Oh my! This looks devine! I need to make this asap! Thank you for sharing! ♥️
This taste sooo good, but even better if you let the onions caramelize for at least 30 min before adding the bacon. You will hear angles singing🤩🤩
Chef John: you are the best!!!
I kinda like seeing the older vids.. I wasn't around when this first came out!
I just tried this recipe. It turned out superbly. Thanks chef!
Such a different “and as always, enjoy” on this one
John, you're a genius!
Oh my goodness. Bacon Jam. My life is complete.
The best food Channel ever!!!
Optional mandatory ingredients. My new old favorite quote from Chef John.
Your humor is magnificent lmao
Epic Conversation:
A:So..What's your favourite band?
B:Coldplay,I guess. They're songs are quiet good. And yours?
A:Jam-like-textured, oh they're so good! Especially they're song 'I came here to make some jam'
B: Wtf..
Their
They're*. They are.
Natalie T. "They are songs are quiet good"? Nope, their* also quite*
And no one laughed at your stupid comment.
They're songs are quiet good... Sigh... This is wrong on so many levels.
Bacon and caramelised onionsa re two of my favourite things
this has quickly become my favorite page. you rock chef.
Love this dip! We made it a few weeks ago and are gonna make it again tonight!!!
Chef John: This would be great as a Special Mother's day breakfast.
*Me: Adds to weekly breakfast menu*
this is the first video i've ever seen of yours but i'm subscribing because your narration reminds me of my favorite youtuber, Paulsego
What a presentation sir!! Will try this at home and come back to share the experience. Thank you.
My grandma would be proud of you.
Throwing my strawberry and peach jams out the window now.
Hearing this was music to my ears, so I guess you could say, this is my jam. B)
😆
Today the pun would be: “You are the Mary Ham of your bacon jam!”.
I made this and loved it. Had some left over and I put it on a burger.... I make it now specifically for burgers!
As they call it down south, "The Precious". That's awesome.
Hello, so I made this for New Years Breakfast, my friends loved it! :)
"Unless your crazy, then feel free"
This is gold, solid gold
Chef John speaks a little excited about this recipe..
MUST TRY!!
I wanted to make a witty comment but the more I watched the more I laughed. Bacon is the precious.
Yes it is!
This, ladies and gentlemen, is the fuel of the internet.
Bacon jam cheeseburgers are incredible.
this jam has the ron swanson approval
Looks great! This is a keeper!
I bet this would be great on a roasted garlic bread crustini. Dear lord. Drool.
Russ H I bet it would too Russ! Mmmm mmm good!
Will this work with an unattractive bowl ?
No.
Lol
It will probably be bitter.
BloozeDaddy I find it works best on a spoon
A bowl containing bacon is never unattractive.
You must have read my mind. There is a restaurant in Houston that serves bacon jam with a lot of their dishes and I had been wanting to make it. Goes incredibly well with brussels sprouts. Looks great, can't wait to give it a go. Love your videos Chef John. Appreciate it.
I’d be tempted to have this bacon jam on toast for breakfast. Breakfast of champions.
I have been looking for a recipe like this since I got hooked on a bacon marmalade I found in Canada. The marmalade is great, but it's too sweet. I thought onions would savory it up. Thanks Chef John! You are the man! I'll be trying this over the weekend!
1:30 best part “unless you’re crazy” - thanks I’m definitely doing that now
You had me at bacon! Crazy goodness in a ramekin surrounded by crostinis!!!
From prep to finnish it took me like 3 whole hours. I thought that the bacon would burn pretty fast and it did. So i had to stir a lot. Good thing i cut the onions in advance. The tast is amazing. Reminds me of candy bacon.
This is dangerously delicious looking. I cannot wait to try this out!
I made this and I put it in a grilled cheese sandwich. It was heavenly.
That on a burger 🍔 🤤
Your commentary was amusing lol and this turned out awesome! Thank you!
that reminds me of german potato salad, must taste AMAZING
I love this guy. Teach me all of the things. 😂
This drove me insane. I almost licked my laptop screen.
How do people not cry.
Seriously I'm less than half way done fitting the onion and I'm sobbing and hurled up in a corner.
P.S. Don't rub your eyes if you have touched an onion
Chop it with the root still attached, unlike what Chef John did in this video lol