Bacon. Many regard it as powerful as anything Harry Potter and his crew can conjure up. It’s a known cure for hangovers and has been the Achilles heel to many a vegetarian. Powerful stuff indeed. It’s gotta be British, it’s gotta be from outdoor bred pigs and it’s gotta be turned into jam.
Wait. What? Bacon Jam?!
It sounds odd but it’s a flavour bomb that foodies are going crazy for and with good reason (and bacon goes with everything, right?). It’s a combination of savoury and sweet, salty, peppery and smokey (all the good stuff). This is my take on the mighty, meaty trend. It’s so easy to do and so, so rewarding. It’ll make enough for a medium sized jar, and can be used to top pizzas, burgers, accompany cheese, stir into chillis and pasta sauces….the list is almost endless.
You Will Need:
500g outdoor bred smoked bacon – choppped
3 cloves of garlic – crushed
1 red onion – roughly chopped
3 tbsp brown sugar
2 tbsp tomato puree
125 ml espresso/coffee
60 ml white wine vinegar
60 ml maple syrup
1 tbsp smoked paprika
a little sunflower oil for frying
Using a large pan fry your chopped bacon in a little oil until just browned, drain off any excess fat, remove bacon from pan
Add crushed garlic and chopped onion to the pan and cook until onion starts to soften (5 mins)
Add the bacon, sugar, tomato puree, vinegar, syrup and paprika
Combine all the ingredients and finally add the coffee
Simmer over a medium heat for 1 hr 30 min
Check the mixture every 15 minutes, add a cup of water if it’s reducing too quickly, you want to finish up with a thick mix but you don’t want the ingredients to burn
Once reduced, remove from heat and leave to cool.
Blitz to a smoother paste if necessary, some chunks are nice though
Transfer to a jar/ air-tight container and keep in the fridge
It’ll be great on a cheese scone!