Guys – do I have a treat in store for you today!!
Yes, you did read that right! Bacon Jam is probably one of the most amazing food creations that I have come across, its sweet, its savoury and its smoky all at the same time. Basically it is the best jam you will come across, and no longer will you waste your time with that strawberry nonsense ;)
It is also incredibly versatile. You can use it as a relish on a burger or steak, it goes incredibly well with brie cheese (with or without a cracker), as a warm dip, or if you are like me, I prefer it on a spoon straight from the bowl!
C is the maker of bacon jam in this household – and as I enjoy it so much, I only allow him to make it either when we have guests coming for dinner or throwing a party. Otherwise I will be there spoon in hand eating it until it has all gone!
As most delicious things in life, it is also pretty straight forward to make – the only specialised piece of equipment you would need is a hand blender.
First chop the bacon into thin slices.
Then add the bacon to a dutch oven and cook until crispy.
Once bacon is crispy add thinly sliced onions. While onions are softening mix maple syrup, balsamic vinegar, dijon mustard and Worcestershire sauce together. Pour the liquid onto the bacon and add coffee.
Let simmer for about an hour – until it has this luscious syrupy texture.
Its ready once you can scrape your wooden spoon against the bottom and the jam leaves a white path.
Let cool and blend with a hand blender (or in a food processor) until desired consistency.
Then Eat and Enjoy :)
Bacon Jam – make 1 ½ to 2 cups
- 450g smoked bacon, cut into pieces
- 2 yellow onions, peeled and thinly sliced
- ½ cup pure maple syrup
- ¼ cup balsamic vinegar
- ¼ cup coffee
- 2 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- Salt and black pepper
Set a large thick bottom pot over medium to high heat (Dutch oven works perfectly). Add the bacon and cook stirring occasionally for 15 -20 minutes or until it becomes brown and crisp.
Lower the heat to medium and stir in the onions and cook until softened, 8- 10 minutes.
Add the maple syrup, vinegar, Dijon and Worcestershire sauce. Season with salt and pepper.
Pour in ½ cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer stirring occasionally if necessary. Cook until the Jam has a glossy appearance and syrup-like consistency. About 1 hour.
Allow the mixture to cool for 20-30 minutes. Transfer to a blender or use a hand blender and pulse a few times. It should be thick and chunky and not a smooth paste.
Note: The recipe is easily doubled or tripled. My photos show a double batch. Bacon Jam can also be stored in the fridge for up to 1 month.