Bacon jam is made by slow cooking a combination of bacon, onions, brown sugar and vinegar, then blitzing the mixture in a food processor and putting into jars. Variations on this recipe include altering the cooking time between 2 and 6 hours and adding other ingredients such as maple syrup, garlic and a variety of spices.
Ingredients for Bacon Jam:
500g smoked bacon. Thick back bacon works best.
1 tablespoon butter
2 large red onions, thinly sliced
3 tablespoons brown sugar
2 garlic cloves, thinly sliced
2 teaspoons smoked paprika
1 teaspoon chile powder
½ teaspoon ground mustard
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¾ cup sweet bourbon or brandy
2/3 cup strong brewed coffee
2 tablespoons cider vinegar
2 tablespoons red wine vinegar
3 tablespoons maple syrup
1 ½ tablespoons Tabasco or similar hot sauce
salt and pepper to taste.
1. Slow cook the bacon on a low heat, either in an oven or start the process in a frying pan and finish off in the oven. You should be able to crumble the bacon almost to a powder once it has cooled.
Once cooled, set the bacon aside.
2. Next, caramelise the red onions by using some of the bacon fat and butter and slow frying. Adding a splash of vinegar to the onions whilst caramelising will stop them sticking and burning and help with the process
3. When the red onions are almost done, add the, brown sugar and a pinch of salt and slow cook for around 10 to 15 minutes.
4. Add the garlic and spices and sauté for an additional 5 to 8 minutes. Season with pepper.
5. crush the bacon and return the bacon to the pot and stir until well combined.
6. Pour the bourbon/brandy into the bacon mixture and cook the liquid down for about 3 to 4 minutes.
7. Add the remaining ingredients, reduce the heat to medium-low and simmer for 1 ½ hours, stirring occasionally.
8. Remove the mixture from the heat and allow to cool for 15 to 20 minutes.
9. Skim off any fat/grease that has formed at the top and discard.
10. Pour the mixture into a food processor or use a hand mixer and process until desired consistency is achieved.
11. Serve warm or decant into sterilised jars, in the refrigerator, until ready to use. Bacon Jam unopened has a shelf life of around 2 months or 2 weeks once open.
2 large red onions, thinly sliced
3 tablespoons brown sugar
2 garlic cloves, thinly sliced
2 teaspoons smoked paprika
1 teaspoon chile powder
½ teaspoon ground mustard
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¾ cup sweet bourbon or brandy
2/3 cup strong brewed coffee
2 tablespoons cider vinegar
2 tablespoons red wine vinegar
3 tablespoons maple syrup
1 ½ tablespoons Tabasco or similar hot sauce
salt and pepper to taste.
1. Slow cook the bacon on a low heat, either in an oven or start the process in a frying pan and finish off in the oven. You should be able to crumble the bacon almost to a powder once it has cooled.
Once cooled, set the bacon aside.
2. Next, caramelise the red onions by using some of the bacon fat and butter and slow frying. Adding a splash of vinegar to the onions whilst caramelising will stop them sticking and burning and help with the process
3. When the red onions are almost done, add the, brown sugar and a pinch of salt and slow cook for around 10 to 15 minutes.
4. Add the garlic and spices and sauté for an additional 5 to 8 minutes. Season with pepper.
5. crush the bacon and return the bacon to the pot and stir until well combined.
6. Pour the bourbon/brandy into the bacon mixture and cook the liquid down for about 3 to 4 minutes.
7. Add the remaining ingredients, reduce the heat to medium-low and simmer for 1 ½ hours, stirring occasionally.
8. Remove the mixture from the heat and allow to cool for 15 to 20 minutes.
9. Skim off any fat/grease that has formed at the top and discard.
10. Pour the mixture into a food processor or use a hand mixer and process until desired consistency is achieved.
11. Serve warm or decant into sterilised jars, in the refrigerator, until ready to use. Bacon Jam unopened has a shelf life of around 2 months or 2 weeks once open.
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