Bacon Jam

This recipe (and the picture) comes from the inimitable Not Quite Nigella. I’m using it this weekend for my fathers day feast. A slow cooked beef rump in red wine, some root vegetables and bacon jam. Cracking!

Smoked bacon being a little hard to find, and I’m lazy, so I’ll be using a lug of the wonderfully bitey Big Rick’s Hot As sauce. Cause it’s smokey. And I like it.

Clearly this would be totally ace on a toasted sandwich, with eggs, in a pasta sauce…

Ingredients

  • 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
  • extra water

Method

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.

2. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.

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.

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.

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2 thoughts on “Bacon Jam

  1. Pingback: Fathers Day Dinner Menu « Bite Me

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