If you've never tried Bacon Jam before your life is about to change for the better. Spread it on toast, chuck it in a grilled cheese or even on a burger!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 1 cups
- 1lb / 500g Bacon, chopped
- 1 large White Onion, diced
- 1/4 cup / 50g Brown Sugar
- 1/4 cup / 60ml Maple Syrup
- 1/4 cup / 60ml Balsamic Vinegar
- 1/4 cup / 60ml Apple Cider Vinegar
- 1/4 cup / 60ml Strong Brewed Coffee
- 1/4 cup / 60ml Bourbon
- Salt & Pepper, to taste
Cook your bacon over medium heat until it crisps then remove from pan. If there is a considerable amount of fat then remove from the pan as well. A max of around 1 tbsp bacon fat should be left.
Turn the heat to low and begin frying your onions. You want to fry them for a good 20-25mins to caramelize them and bring out as much sweetness as possible. If they begin to brown/char the heat is too high. Stir occasionally until deep golden and sticky.
Crank back up to a medium heat and stir in your sugar, maple syrup, balsamic vinegar, apple cider vinegar, bourbon and coffee, then add your bacon. Allow to reduce until some of the liquid soaks up and becomes sticky. Test for seasoning and adjust accordingly.
Pop in a food processor and blitz until desired texture.
a) Storage - You can keep it in an airtight jar for up to a week (or longer at your discretion). It's best served straight away, but if you do keep it in the fridge then let it come to room temperature again otherwise it'll be too hard. It also may have white patches on it, this is the bacon fat. Once you bring it to room temp these will disappear.
b) Consistency - For a runnier jam add a little water before you begin reducing.
c) Calories - Based on 1/4 cup of jam.
Calories: 451kcal | Carbohydrates: 22.73g | Protein: 10.8g | Fat: 32.76g | Saturated Fat: 0.012g | Polyunsaturated Fat: 0.007g | Monounsaturated Fat: 0.006g | Sodium: 400mg | Potassium: 522mg | Fiber: 0.4g | Sugar: 20.22g | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 0.5mg