Bacon Jam Recipe
You can do this with regular bacon but smoked or double smoked bacon is best to convey the bacon flavour but it is by all definitions delicious. if you use regular bacon the addition of liquid smoke might be a good idea to replace the smokiness. Sweetish (it is after all a jam) and spicy (although the spiciness can be adjusted to your taste) the savoury goodness of it and the versatility meant that after 4 days, the jar of this bacony friend was depleted. During this past long weekend I asked Mr NQN what he wanted every day for breakfast and the answer was: “That Bacon Jam”.
So tell me Dear Reader, do you get obsessive about recipes or food items? If so, what food was your latest obsession?
An Original Recipe by Not Quite Nigella
500grams/1 pound smoked bacon (or use regular bacon and liquid smoke)
4 cloves garlic, chopped
1 medium brown onion sliced
3 tablespoons brown sugar
Tabasco sauce (according to taste)
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper to taste
Step 1 - In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces.
Step 2 - Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
bacon jam cooking
After 5 minutes of cooking
Step 3 - Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
bacon jam cooking 1 hour
After 30 minutes-1 hour of cooking
bacon jam cooking 2 hours
After 2 hours of cooking
Step 4 - When ready, 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” or of course you could keep whizzing and make it a smoother and more paste like.