Bacon. Jam. A sweet delicious bacon-y jam. Yes it is as amazing as it sounds. I’m sure everyone will agree that bacon makes everything better… well apart from vegetarians but even they can appreciate the glory of bacon.
I’m not completely sure where I first heard about bacon jam, I think it must have been something I stumbled across when I was browsing the internet for tasty sounding recipes. But as soon as I did see it I knew it was something I wanted to make! From what I can tell, a food truck in America called Skillet came up with the genius idea of bacon jam as a condiment for their burgers. Although they haven’t shared their recipe, a few people have tried to work out what the ingredients might be. I looked at quite a few before decided on one by Leite’s Culinaria. They all featured very similar ingredients but I wasn’t keen on adding hot sauce because I didn’t want a spicy bacon jam, so settled on this one. The original recipe can be found at http://leitesculinaria.com/82690/recipes-bacon-jam.html.
As you can imagine, the house smelled amazing as I was cooking! It isn’t the quickest recipe because it needs to simmer away to reduce and become deliciously sticky. But its perfect to make on a lazy Sunday afternoon when you don’t want to leave the house anyway!
These quantities make enough for me to fill three 280ml jars so it doesn’t produce a huge yield. The bacon jam then needs to be kept in the fridge for up to four weeks. It can be eaten with whatever you fancy adding a bit of bacon-y goodness to but I decided to add it to one of my handmade burgers. If you’re using it from the fridge you will just need to heat it up in a pan over a low heat for five minutes or so until it has warmed through and gone slightly darker. It goes perfectly on a burger because it adds the bacon flavour but also a rich sweetness.
680g smoked bacon, cut into a large dice
2 medium onions, diced
3 garlic cloves, smashed and peeled
¾ cup strongly brewed coffee
½ cup cider vinegar
½ cup packed dark brown sugar
¼ cup maple syrup
- Add the bacon to a large pan over a medium heat. Stir occasionally until the fat has rendered down and the bacon has become a light brown colour. This should take roughly 20 minutes
- Using a slotted spoon, transfer the bacon to a plate lined with kitchen towel to allow it to drain
- If there is any fat left in the pan, drain off all but one tablespoon. Add the onions and garlic to the pan and cook until the onions are translucent. This should take around 6 minutes. Make sure the heat isn’t too high or else the colours will brown instead
- Add the coffee, cider vinegar, brown sugar and maple syrup and bring to the boil. Scrape the bottom of the pan to make sure you get all of the browned bits that have stuck. Add the bacon back to the pan and stir
- Reduce the heat so that it is barely simmering and cook uncovered for 1 – 1½ hours or until the liquid has almost completely evaporates and turns syrupy
- Let the jam cool slightly before pulsing in a food processor until it is coarsely chopped. Spoon the bacon jam into sterilised jars and keep in the fridge for up to four weeks.
- Rewarm the jam by gently heating it in a pan on a low heat
I didn’t take a photo of the bacon jam after it had been pulsed because to be honest it didn’t look too appealing! It went paler and almost cloudy? So if yours looks a but like that, don’t worry it hasn’t gone wrong! I also have the most ridiculously tiny food processor which isn’t even a food processor its one of those mini choppers. This meant I had to pulse mine in batches but it still worked just as well.
Bacon jam goes perfectly on my homemade burgers, the recipe is here http://www.curlyscooking.co.uk/?p=1340.