AuthorMarinaCategoryBacon, Condiments, Sauces, Rubs, Dressings, Low And SlowDifficultyBeginner

I don’t know about you, but I LOVE bacon. I’ve made my own bacon. So when we came across bacon jam in Barossa Valley, we immediately fell in love with it!!! And when I saw the last jar in the cupboard and thought, will give it go. After reading list of ingredients and experimenting few times, the result surprisingly was amazing!!! Here it is!! (Servings number is the number of ramekins btw :))

Yields5 Servings

Main Ingredients
 650 g Streaky Bacon
 2 Medium Brown Onions, or 3 small ones
 5 Garlic Cloves
 2 Chillies
 1 small tub of Semi Dried Tomatoes. Reserve oil.
 Fresh Thyme.
Flavour Base
 ¾ of cup of Coffee (I used both espresso and instant, both work)
 ½ cup Apple Cider Vinegar
 ½ cup Brown sugar
 ¼ cup Maple Syrup
 Good Pinch of Black Pepper. NO salt, as bacon is quite salty. But you can adjust later if needed.
 Little splash of Liquid Smoke
 I also added a pinch of Pork Dry Rub.
 1-2 splashes of Dark Rum
 Splash of Balsamic vinegar

1

You are also able to see the video of this recipe below.

First, Prepare all your ingredients:

Cut off as much fat off the bacon and chop it up.
Chop onions and garlic
Chop up semi dried tomatoes and chillies
Peel off thyme leaves off big stalks.

2

Put all ingredients of your flavour base together and mix it up.

3

Heat up the pan and start browning your bacon. Will take few minutes. Once nicely brown, remove from pan

4

Add onion and garlic to the same pan on medium heat. Fry till it gets translucent and add the oil from your semi dried tomatoes. Let it reduce a little. Add your chillies, and semi dried tomatoes and thyme. Once nicely combined and started to cook together add your cooked bacon. Combine and let cook for a min or so.

5

Now add your combined flavour base. Bring to simmer. Let it reduce a little. Taste and adjust flavours as you go. You might need to add more rum or balsamic, or salt or pepper.

6

Once you are happy with the taste, transfer to slow cooker. Add 1/2 cup of water, close the lid and cook for 4 hours on high.

7

I love checking half way through, so you can still adjust things and maybe add more water if needed.Plus the smell is simply intoxicating!!

8

Once cooked (it should be nicely reduced and caramelised) - cool it and transfer to food processor.
It will be a little chunky, it's ok. It will not be as smooth as pate. - And then load up your ramekins, put cling wrap over it and to the fridge.
Whatever you don't use immediately, or withing few days - put in the freezer. Just take up out a night before using.

9

It's amazing on crackers with cheese and wine in stead of quince paste. Use it as a spread on your toast for kick ass egg and bacon sandwich instead of bacon, also see one of my recipes for chicken kiev - blue cheese and bacon jam butter filling. So many uses!

Let me know your thoughts in the comments.

Cheers!!!

Ingredients

Main Ingredients
 650 g Streaky Bacon
 2 Medium Brown Onions, or 3 small ones
 5 Garlic Cloves
 2 Chillies
 1 small tub of Semi Dried Tomatoes. Reserve oil.
 Fresh Thyme.
Flavour Base
 ¾ of cup of Coffee (I used both espresso and instant, both work)
 ½ cup Apple Cider Vinegar
 ½ cup Brown sugar
 ¼ cup Maple Syrup
 Good Pinch of Black Pepper. NO salt, as bacon is quite salty. But you can adjust later if needed.
 Little splash of Liquid Smoke
 I also added a pinch of Pork Dry Rub.
 1-2 splashes of Dark Rum
 Splash of Balsamic vinegar

Directions

1

You are also able to see the video of this recipe below.

First, Prepare all your ingredients:

Cut off as much fat off the bacon and chop it up.
Chop onions and garlic
Chop up semi dried tomatoes and chillies
Peel off thyme leaves off big stalks.

2

Put all ingredients of your flavour base together and mix it up.

3

Heat up the pan and start browning your bacon. Will take few minutes. Once nicely brown, remove from pan

4

Add onion and garlic to the same pan on medium heat. Fry till it gets translucent and add the oil from your semi dried tomatoes. Let it reduce a little. Add your chillies, and semi dried tomatoes and thyme. Once nicely combined and started to cook together add your cooked bacon. Combine and let cook for a min or so.

5

Now add your combined flavour base. Bring to simmer. Let it reduce a little. Taste and adjust flavours as you go. You might need to add more rum or balsamic, or salt or pepper.

6

Once you are happy with the taste, transfer to slow cooker. Add 1/2 cup of water, close the lid and cook for 4 hours on high.

7

I love checking half way through, so you can still adjust things and maybe add more water if needed.Plus the smell is simply intoxicating!!

8

Once cooked (it should be nicely reduced and caramelised) - cool it and transfer to food processor.
It will be a little chunky, it's ok. It will not be as smooth as pate. - And then load up your ramekins, put cling wrap over it and to the fridge.
Whatever you don't use immediately, or withing few days - put in the freezer. Just take up out a night before using.

9

It's amazing on crackers with cheese and wine in stead of quince paste. Use it as a spread on your toast for kick ass egg and bacon sandwich instead of bacon, also see one of my recipes for chicken kiev - blue cheese and bacon jam butter filling. So many uses!

Let me know your thoughts in the comments.

Cheers!!!

Bacon Jam (w.Video)

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