Bacon jam

    1 hour 35 min

    Bacon is the basis of a sweet, savoury and smoky spread that's just irresistible on a burger or on toast with scrambled eggs. Maple syrup and whiskey boost the flavour in this version making it a brilliant Christmas food gift!

    8 people made this

    Serves: 32 

    • 900g bacon, cut into 2cm pieces
    • 120g bacon grease (from cooking)
    • 2 large Spanish onions, cut into very thin slices
    • 100g soft brown sugar
    • 35g minced garlic
    • 1 teaspoon ground cayenne pepper
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 240ml whiskey
    • 240ml brewed coffee
    • 120ml sherry vinegar
    • 120ml maple syrup
    • 180ml tomato ketchup

    Prep:20min  ›  Cook:1hr  ›  Extra time:15min cooling  ›  Ready in:1hr35min 

    1. Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to crisp up, about 10 minutes; drain off bacon grease and retain for using later. Stir onions into bacon; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
    2. Mix in whiskey, coffee, sherry vinegar and maple syrup. Bring to the boil; reduce heat to low and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in tomato ketchup and cook 5 more minutes.
    3. Remove from heat and let the bacon jam cool. Pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam can be stored in the fridge, covered, up to 2 weeks.

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