Prep time: 20 min
Cook time: 1 hr 20 min
Serves: Makes 1 jar
This smoky but sweet bacon jam is a great match for burgers,
cheese or a slice of crusty bread...
INGREDIENTS
450 g smoked bacon, cut into 2.5cm pieces
1 medium onion, diced
3 garlic cloves, roughly chopped
1 tbsp olive oil
45 g dark brown sugar
1 tbsp Thai hot chilli sauce, e.g. Sriracha
125 ml coffee
65 ml cider vinegar
85 g maple syrup
METHOD
1. Fry the bacon in batches until lightly browned and
beginning to crisp. Remove to paper towel-lined plate and set aside.
2. Fry the onion and garlic in another pot with a little olive oil on a medium heat until translucent.
3. Add the bacon to the onions and garlic. Add the rest of the ingredients and 125ml water. Simmer for 1 hour, stirring regularly. Add more water if needed.
4. The jam is done when you can’t tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”. Refrigerate up to 2 weeks
2. Fry the onion and garlic in another pot with a little olive oil on a medium heat until translucent.
3. Add the bacon to the onions and garlic. Add the rest of the ingredients and 125ml water. Simmer for 1 hour, stirring regularly. Add more water if needed.
4. The jam is done when you can’t tell the onions from the bacon. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam”. Refrigerate up to 2 weeks
