Bacon jam recipe

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A marble board bearing crackers topped with cream cheese, bacon jam and thyme leaves

5 from 1 vote

Easy to make and hard to resist, this bacon jam recipe produces a delicious relish that is good on almost anything!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Ingredients

1 tsp oil - olive or vegetable
400 g smoked back bacon - 12–14 rashers
2 medium onions
2 cloves garlic
100 g soft brown sugar - light or dark
60 ml coffee
2 tbsp balsamic vinegar

Metric - USA Cups

Instructions

Put a drizzle of oil in the pan and heat it. With a pair of sharp kitchen scissors, snip the bacon directly into the pan to fry. Fry until all the bacon is cooked and golden. This takes about 15 minutes.
1 tsp oil, 400 g smoked back bacon
Once cooked, remove the bacon from the pan and set to one side. Leave a little of the rendered fat in the pan to cook the onions and discard the rest.
Add the onions to the pan and fry slowly over a medium heat. This will take about ten minutes. Continue until everything is golden and fragrant.
2 medium onions
Return the bacon to the pan, add the remaining ingredients and stir well.
100 g soft brown sugar, 60 ml coffee, 2 tbsp balsamic vinegar, 2 cloves garlic
Gently simmer over a low heat, stirring constantly until the sugar, vinegar and coffee have formed a syrup and reduced slightly. (It will continue to thicken as it cools.)
Transfer to small, sterilized jars, and then seal. I like to use a jam funnel to do this, as it saves mess and waste.

Notes

If you use a good bacon, there shouldn’t be any water coming off it. If the bacon isn't quite so good, or if it has been frozen, it can let out water. Pour this off, because you want to fry the bacon, not steam it.

Storage

Fridge – Keep your bacon jam in a jar with a lid for up to three weeks. Take what you need out before serving, as it is so much better at room temperature. Remember that this is not a jam in the conventional sense and not suitable for long-term storage in a cupboard.

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

Hints and tips

Use good quality bacon. This is a treat and you want to make the most of it.

Do not be afraid to add a little oil at the start to start it off frying. 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. Don't chill all the flavour out!

• 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.