Jalapeno bacon jam recipe

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A small dish of jalapeno bacon jam - with big flavours, a little goes a long way!

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This delicious jalapeno bacon jam is a wonderful relish to perk up any savoury snack or meal. Sweet, salty and savoury with just a touch of jalapeno heat!

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time35

Ingredients

1 tsp oil - olive or vegetable
200 g smoked back bacon - 6–7 rashers
3 medium onions
2 tbsp sliced pickled jalapenos - or more to taste
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. Drain off and reserve any liquid that is released. Fry until all the bacon is cooked and golden. This takes about 15 minutes.
1 tsp oil, 200 g smoked back bacon
When 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 takes about ten minutes. Continue until everything is golden and fragrant.
3 medium onions
Return the bacon to the pan, add the remaining ingredients and stir well.
2 tbsp sliced pickled jalapenos, 2 cloves garlic, 100 g soft brown sugar, 60 ml coffee, 2 tbsp balsamic vinegar
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

Storage

Fridge – Keep jalapeno bacon 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 served at room temperature. Jalapeno bacon jam is not a jam in the traditional sense of a preserve, so make sure you keep it in the fridge and use it fairly quickly.

Freezer – Jalapeno bacon 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 straight from the freezer. It also means that you should make sure the lid is on tight to avoid leaks!

Hints and tips

Use good bacon.

It is OK 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. Never rush them.

Serve at room temperature to get the best 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.