Name: Bacon Jam on a Gas Grill
Total time: 1 h 30 min
Ingredients: 1 pound bacon , cut crosswise into ½-inch-wide strips; 2 cups thinly sliced onion; 4 sprigs fresh thyme; 2 garlic cloves , smashed and peeled; 4 cups water; ⅓ cup cider vinegar; ⅓ cup maple syrup; ⅛ teaspoon cayenne pepper

Why This Recipe Works

We were after a bacon jam that would be delicious on everything from smashburgers to biscuits. And we wanted it to come together while cooking outside, so we started by cooking a full pound of classic-cut bacon (thick-cut bacon left tough chewy bits in the finished jam) in a cast-iron skillet on the grill. From there, we browned lots of sliced onion, fresh thyme sprigs, and garlic in some of the bacon fat. A glug of fruity, bright cider vinegar helped cut through the richness of the bacon, and ⅓ cup of maple syrup added a complementary sweetness to balance out the salty, smoky bacon. Adding 4 cups of water allowed us to simmer the bacon mixture for long enough to tenderize everything until nice and jammy. A final blitz in the food processor minced the bacon and yielded a spreadable jam.

Before You Begin

This recipe is designed for cooking on a gas grill; if you would like to make bacon jam inside on a stovetop, check out our instructions here. Do not use thick-cut bacon in this recipe. We like cider vinegar here, but you can experiment with other vinegars if you like. You can use more or less cayenne to suit your preferences; the ⅛ teaspoon we call for provides just a hint of heat.

Instructions

Turn all burners to high. Cover grill and heat grill until hot, about 15 minutes. Turn all burners to medium.

Place 12-inch cast-iron skillet on grill. Add 1 pound bacon, cut crosswise into ½-inch-wide strips, and cook until bacon is crispy, 15 to 20 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Pour off all but 2 tablespoons fat from skillet.

Return skillet to grill and heat fat left in skillet until shimmering. Add 2 cups thinly sliced onion, 4 sprigs fresh thyme, and 2 smashed and peeled garlic cloves and cook until onion is softened and browned, 5 to 7 minutes. Stir in 4 cups water, ⅓ cup cider vinegar, ⅓ cup maple syrup, ⅛ teaspoon cayenne pepper, and reserved bacon. Increase burners to medium-high, cover grill, and bring to boil. Cook, uncovered, stirring occasionally, until nearly all liquid has evaporated and mixture begins to sizzle loudly, 22 to 28 minutes.

Remove from heat and let cool for 15 minutes. Discard thyme sprigs. Transfer bacon mixture to food processor and pulse until minced, 15 to 20 pulses. Serve warm. (Jam can be refrigerated for up to 4 days. To serve, cover and microwave for 1 minute, stirring once halfway through microwaving.)