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Bacon Jam Recipe – Savory Bacon & Onion Spread ctm magazine



Learn how to make a Bacon Jam Recipe! Go to http://foodwishes.blogspot.com/2014/01/bacon-jam-take-that-fruit.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this savory bacon & onion spread!

source

50 Comments

  • Patsy Millar on January 3, 2021

    Why are You talking like the Muppets Swedish chef ?

  • agentfrankvideos smith on January 6, 2021

    "Unless you're crazy………"

  • Aquarius on January 7, 2021

    This looks like a keeper!

  • agent K on January 8, 2021

    The Funyuns almost got by me. The bacon jam is great. The second time I made it, it disappeared from the fridge. They did leave a thank you note though. Thanks for another great recipe.

  • Rashaun Jones on January 18, 2021

    This would be good with cream.cheese

  • Thewarhorse47 on January 20, 2021

    If you haven't had bacon jam on a burger, you haven't lived.

  • Christopher Sleep on January 28, 2021

    This stuff is an incredible stand in for ham on eggs benedict

  • Erin Kay on January 29, 2021

    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

  • Rachel Holstein on February 11, 2021

    How about real maple syrup instead of brown sugar Chef John?

  • Wf Coaker on February 21, 2021

    Making jam out of fruit like some kind of wild vegan. Lol

  • Johnny Guitar on March 3, 2021

    Set the speed to 0.5 and listen to Chef John……it sounds like he polished off a whole bottle of Vodka at the party he started before making this video!
    Wa-aaay too funny!
    hahahaaaaa

  • Reggie Tisdale on March 12, 2021

    Such a unique voice.

  • Richie Matthews on March 20, 2021

    Maybe add a little Whiskey? 🤷‍♂️
    Thoughts?

  • Greeneyes43577 on April 6, 2021

    how long does this keep in the fridge?

  • Luke Parkinson on April 7, 2021

    Alright…

  • Clyde Blair on April 8, 2021

    Does your cardiologist know about this?

  • Debra Hurtado on April 12, 2021

    FOR KETO — USE SWERVE BROWN SUGAR!!! And serve on Simple Mills almond flour crackers. STAY KETO!!

  • Deniece Abbey on April 14, 2021

    I can not believe I can not share this to face book. People have turned in a recipe. Wth

  • Jakob Stevens on May 1, 2021

    Such a different “and as always, enjoy” on this one

  • Barski 888 on May 2, 2021

    You are the Son of Sam… of your bacon jam!

  • Would rather be Woodworking on May 2, 2021

    I wonder if I could can that

  • drtash21 on May 11, 2021

    Chef John: This would be great as a Special Mother's day breakfast.
    Me: Adds to weekly breakfast menu

  • KobaThe Dread on May 13, 2021

    Legend!

  • Jane Parrett on May 15, 2021

    Try it on a burger with a good aged cheddar. Yum.

  • Cyndi Foore on May 21, 2021

    My name for bacon fat is ‘pig butter’.

  • God's Alberta Patriot on July 4, 2021

    Love your humor
    🤣😂🤣😂🤣

  • markus johnson on July 7, 2021

    And I am going to Raise My Voice, at the end of Every Sentence, for Reasons! Sounds like a dumb blonde.

  • Otto Jones on July 19, 2021

    I use this as a condiment on hamburgers

  • Peter Jongsma on July 28, 2021

    His recipes are all Upwardly Inflected.
    Ya with me?

  • Jay Gee on July 30, 2021

    at the end "add the optional mandatory ingredients" ? You don't know what those words mean!!

  • Connor Okuniewicz on August 7, 2021

    Wanna add maple & figs along with the balsamic in this jam and cook some bleu cheese burgers on the charcoal grill with a roasted garlic aioli

  • Shawn on August 10, 2021

    Substitute dark coffee instead of water….

  • God's Alberta Patriot on August 19, 2021

    Absolutely love your videos 😂🤣🤗🇨🇦

  • Zach Berthiaume on August 21, 2021

    Very good

  • 1973Washu on August 26, 2021

    This is excellent as a condiment on a hotdog or a burger.

  • grant randol on August 28, 2021

    as a texan no one calls bacon fat the precious.

  • 7Pines Knives on September 11, 2021

    I’m gonna try brushing some of this on chicken on the grill with a little bbq sauce

  • Kevin Deemster on September 29, 2021

    This is great as a vol-au-vent filler!

  • John Bowden on October 4, 2021

    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

  • mousikos23 on October 6, 2021

    Loved your commentary!

  • stephen wood on October 23, 2021

    I hate that I don't know chef John personally

  • River on November 22, 2021

    "Other vinegars will work."

    I went with Bushmills Black Bush.

    It came out amazing. 😁

  • UnspokenWilderness on December 11, 2021

    INSTRUCTIONS

    1.Crisp up bacon and strain. Chop fine and set aside.

    2.Roughly chop up onions. Add bacon fat and butter, along with onions and salt. Sauté until blond.

    3.Add brown sugar, sherry vinegar, thyme, black pepper, cayenne, water and bacon bits, and cook until onions are browned.

    4.Turn off heat, and mix in balsamic, vinegar and thyme. Finally, add olive oil.

  • Cooked Books on December 29, 2021

    Jam?? That looks like the main event!! I'll take a bowl of that and a spoon please!!

  • Peter Emm on December 30, 2021

    What brand of wire strainer are you using in this video, John?

  • Josh 100 on December 30, 2021

    Your recipes are creative and delicious!

  • Liselotte Normann Sørensen on January 2, 2022

    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🤩🤩

  • Karen Geers on January 8, 2022

    I must be making this!

  • Siouxanne Buehrer on January 19, 2022

    Whuuuuuuat? Where’s the Cayenne?

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