Bacon Jam

Published on 18 May 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 250g
    • Difficulty Level

Maybe you are thinking WTF?  But when you put a spoonful of bacon jam in your mouth your life will never be the same.  I started making bacon jam a while ago because I used to have off cuts from the bacon I made that I did not know what to do with.  So I used to just freeze the bits and use it in stews etc.  But I started researching what else I could do with these bits.  I found a recipe for Bacon Jam on the internet, and that certainly got my attention.

I made a batch, and whist it was really nice, I found it very sweet and really more of an onion jam with a bacon flavour, rather than a bacon jam, so I started playing with the recipe.  For me it needed to be sweet, yet not overly so, BUT it needed to shout bacon.  So after many batches, I finally resolved that this was the best recipe.  It is actually more of a “potted” meat, because I really have substituted most of the sugar and vinegar for bacon.  This also means that the natural preservative, sugar & vinegar, is less, and so, you really have to keep this in the fridge or freezer.  But it is worth it, and trust me, it will not last long.

It is great on a cheese board, but equally good as a substitute for bacon on a bacon and cheese burger.  I have even tried in in mac and cheese, and all I can say is YUM!

Make sure to use the bacon from my home cured bacon recipe.

Ingredients

  • 250 g Bacon, cubed (Make sure to use the bacon from my home cured bacon recipe)
  • 100g white onion, peeled and finely chopped
  • 70g Beer (porter is preferable) or espresso coffee
  • 20g Mascavado Sugar
  • 15ml Apple Cider Vinegar
  • 15g Maple Syrup
  • 1 Clove Garlic, peeled and finely chopped
  • 1 tsp dried chilli flakes
  • 1 tsp smoked spanish paprika
  • 250 g Bacon, cubed (Make sure to use the bacon from my home cured bacon recipe)
  • 100g white onion, peeled and finely chopped
  • 70g Beer (porter is preferable) or espresso coffee
  • 20g Mascavado Sugar
  • 15ml Apple Cider Vinegar
  • 15g Maple Syrup
  • 1 Clove Garlic, peeled and finely chopped
  • 1 tsp dried chilli flakes
  • 1 tsp smoked spanish paprika
  • 250 g Bacon, cubed (Make sure to use the bacon from my home cured bacon recipe)
  • 100g white onion, peeled and finely chopped
  • 70g Beer (porter is preferable) or espresso coffee
  • 20g Mascavado Sugar
  • 15ml Apple Cider Vinegar
  • 15g Maple Syrup
  • 1 Clove Garlic, peeled and finely chopped
  • 1 tsp dried chilli flakes
  • 1 tsp smoked spanish paprika

Instructions

  1. Place all the ingredients into a pot. Close the pot and bring to low simmer on medium heat on the stove top.
  2. Let it simmer for 45-60 mins or until the bacon is very soft.
  3. Whilst it is still hot, take a stick blender and blitz the mix so that it is smoother, yet still a bit chunky.
  4. Place in a 250g sterilised glass jar. Seal and let it cool to room temperature. Once cooled store in the fridge (or freezer).
  5. Place all the ingredients into a pot. Close the pot and bring to low simmer on medium heat on the stove top.
  6. Let it simmer for 45-60 mins or until the bacon is very soft.
  7. Whilst it is still hot, take a stick blender and blitz the mix so that it is smoother, yet still a bit chunky.
  8. Place in a 250g sterilised glass jar. Seal and let it cool to room temperature. Once cooled store in the fridge (or freezer).
  9. Place all the ingredients into a pot. Close the pot and bring to low simmer on medium heat on the stove top.
  10. Let it simmer for 45-60 mins or until the bacon is very soft.
  11. Whilst it is still hot, take a stick blender and blitz the mix so that it is smoother, yet still a bit chunky.
  12. Place in a 250g sterilised glass jar. Seal and let it cool to room temperature. Once cooled store in the fridge (or freezer).