Bacon is my Jam

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

The Method:

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

bacon jam 13 (2)

It’ll be great on a cheese scone! 







11 thoughts on “Bacon is my Jam

    • Coffee enhances the flavour of the other ingredients (add a touch of espresso powder to chocolate cake batter to boost the chocolate flavour) and the more it all cooks down, the more the flavours develop

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