Bacon Jam
This is one of my favourite edibles to give as a gift to people who are not vegetarian. If you’ve never tried it, it’s like a bacon-y relish.
It came about because I used to make a lot of onion jam as it went very well on a cheese sandwich, or on a cheese plate, or spread on the bottom of a blind-baked tart case before pouring a savoury custard over, making an excellent tart.
Then, once, I put our home-grown bacon into my onion jam, because it was in the fridge and I’d heard about bacon jam somewhere ... and I never made onion jam again.
Makes 3 x 300 g (10 1/2 oz) jars.
Ingredients 8
500 g bacon, finely chopped
2 brown onion, finely diced
3 garlic cloves, finely chopped
1 tbsp olive oil
125 ml apple cider vinegar
115 g dark brown sugar
60 ml pure maple syrup
185 ml black coffee
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Method 4
In a cast-iron pot, if you have one, or a very heavy-based frying pan, cook the , and in the over a medium heat. Cook thoroughly until the bacon is browned and the onion is cooked through.
Add the , , , and . Stir well and bring back to the boil.
Reduce the heat and cook for approximately 1 hour, stirring occasionally, until the jam is jammy and thick and viscous.
Let it cool, then store in jars in the fridge for up to 1 month.
Buena Vista Farm's tips
It’s not a cheap jam to make if you buy proper bacon and use good maple syrup, which you should. But it’s worth it when you spread it on toast underneath a poached egg, or use it instead of tomato pizza sauce on a pizza, or spread it on a blind-baked tart case before making a quiche or tart. Oh, my goodness.
