Bacon and Onion Jam

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This bacon and onion jam recipe produces a deliciously sweet, salt and savoury relish that just makes everything better. Enjoy it with meats, cheese, eggs and more.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Ingredients

200 g bacon - 1 packet or 6 rashers
500 g onions - about 5 large onions
2 cloves garlic
100 g brown sugar
60 ml coffee
2 tbsp balsamic vinegar

Metric - USA Cups

Instructions

Put clean jars in the oven to warm and sterilize, together with a jam funnel and pyrex jug if you have them.
Chop the bacon into small pieces and fry gently in a pan, adding a little oil if necessary. Stir from time to time, and cook for about 15 minutes. Pour off and reserve any liquid released by the bacon.
Peel and chop the onions, keeping the pieces similar in size to the bacon. Peel and finely chop the garlic.
When the bacon is golden and cooked, remove and reserve. Pour away the excess fat, leaving enough to cook the onions, and add these to the pan. Fry very gently for 10–15 minutes, until soft and golden.
Return the bacon to the pan, add the remaining ingredients (including any liquid reserved from the bacon) and stir well.
Gently simmer over a low heat, stirring constantly so that the sugar, vinegar and coffee combine to form a syrup with the consistency of maple syrup.
Transfer the bacon and onion jam to jars, using a funnel and jug if you have them. Seal and store in the fridge.

Notes

Storage

Fridge – Keep bacon and onion jam in the jar with the lid on for up to three weeks. Take what you need out before serving, as it is so much better at room temperature. Bacon and onion jam is not a jam in the traditional sense and cannot be kept for months as a traditional preserve.

Freezer – Bacon and onion jam can be frozen and will last for three months in the freezer. It does not freeze solid, which means it can be scooped out of the jar without any defrosting. Do make sure the lid is on tight and that the jar is upright.

Hints and tips

Use good bacon.

Do not be afraid to add a little oil at the start. You will drain off the excess fat once the bacon is cooked.

Fry both the bacon and onion for gently over a medium heat and take your time. Don't rush them.

Serve at room temperature to get the most from the flavour.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.