Bacon Jam

Whoever that came up with Bacon Jam is a freaking genius. This is absolutely delicious! And so thanks again to NQN to introducing me to this wonderous recipe. I did a little research myself and I stumbled this blog called MattBites that has styled a graphical post for Bacon Jam. And yes, I am addicted to it after the first taste.

After a very unproductive Saturday, I decided that I need to make up for it on Sunday. I woke up early to finish my post on my hangover cure – Vegemite Pasta, went to Footscray to get our groceries, headed to Oriental Teahouse for YumCha & headed to Victoria Market to get a big slab of Double Smoked Bacon from Bills Farm. As it was quite late on a Sunday afternoon, they gave me a good price for it. ;) And plus I promised to bring some Bacon Jam for the old couple to try next week!

As with all recipes, I do tend to change or adapt it depending on ingredients and to personal taste.This recipe is very easy to make and most of you will have most of these ingredients in your pantry :)

Double smoked bacon

Double smoked bacon

Ingredients:

  • 1kg of double smoked bacon (I am sure you can get it sliced by the deli)
  • 8 cloves of chopped garlic
  • 2 sliced and chopped medium onions
  • 6 tbsp of brown sugar
  • 2 tsp of grounded cumin
  • 1-4 fresh chillies chopped and de-seeded (It depends how spicy you like it to be. If not, just remove this from the recipe)
  • 2 tsp of tabasco sauce (Adjust according to taste)
  • 1/2 cup apple cider vinegar
  • 1/2 cup of maple syrup (Adjust according to taste)
  • 1 cup expresso
  • 1 tbsp shaved dark chocolate
  • Pepper to season
  • Water when necessary
Cooking bacon

Cooking bacon

Method:

  1. If bacon are all sliced, then begin to render bacon strip by strip and cutting them into 1-2 inch portions
  2. Add all chopped chillies, onions and garlic into the rendered bacon fat and cook them till the onions are translucent
  3. Then add the cooked bacon, cumin, shaved dark chocolate, applecider vinegar,tabasco, maple syrup and coffee. Simmer uncovered on low for 2 – 3 hours.
  4. Add 1/4 cup of water when it gets too dry. Add pepper to taste.
  5. Allow it to cool before putting the mixture into a food processor
  6. Just blitz it for 2-4 times depending how fine you want the jam to be. I prefer to be quite coarse
  7. Spread on toast and indulge and be hooked!
Cooling bacon jam in cast iron pot

Cooling bacon jam in cast iron pot

Jarred bacon jam

Jarred bacon jam

Mister could not stop at one toast and my dog was circling us like a shark. This jam has made up our lost Saturday. It is sweet and yet savoury. The sweetness comes from the brown sugar and maple syrup. The jam is dark and rich from the breaking down of the bacon, onions, coffee, chocolate and spices. I will recommend using the  double smoked bacon than just normal bacon. More punch. More depth.

Bacon jam toast

Bacon jam toast

And now that I have this delightul addition to my pantry, I must think of other ways to eat it with.

Any suggestions on what else I can eat this jam with?

Bacon Jam on Foodista