The Bacon Jam Recipe
Smoky back bacon, red onions, Canadian maple syrup, balsamic vinegar, dijon mustard and Worcestershire sauce are slow-cooked to perfection to make the most delicious, sticky, multi-purpose bacon jam recipe. Make it, you’ll be glad you did.
Servings: 12 servings
Calories: 66kcal
Cost: £6
Equipment
- large cooking pot
- high speed blender
- 200 ml preserving jar
Ingredients
- 300 grams smoked back bacon
- 1 medium red onion finely chopped
- 80 ml Canadian maple syrup
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tsp Worcestershire sauce
- 80 ml water
- Shetland sea salt to taste
- freshly ground black pepper to taste
Instructions
- Add 300 grams smoked back bacon, chopped, to a cold, heavy-based pan and heat over medium-high heat.
- Fry the bacon for 10-15 minutes, until it begins to crisp and brown.
- Lower the heat to medium and add 1 medium red onion, finely chopped. Saute gently for a further 8-10 minutes until the onions begin to soften.
- Add 80 ml Canadian maple syrup, 3 tbsp balsamic vinegar, 1 tbsp dijon mustard, 1 tsp Worcestershire sauce and 80 ml water.
- Season well with Shetland sea salt and freshly ground black pepper, reduce heat to low and pop the lid on.
- Simmer for 35-45 minutes until the jam is thick and glossy.
- Allow to cool for 10 minutes before blending to a coarse spread in a high-speed blender or food processor.
Video
Nutrition
Calories: 66kcal | Carbohydrates: 7g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 247mg | Potassium: 123mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg