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Recipe By Jaxters

Ref: 808
Heading: Jams & Pickles
Cuisine: American
Food Type: Meat
No of Portions: 2
Change no of portions required to :

Ingredients & Prep

   500 g  Smoked streaky bacon rashers
   1 Onion med finely chopped
   60 ml  Water
   50 g  Brown sugar
   40 ml  Cider vinegar
   2 tbsp  Balsamic vinegar
   1/2 tsp  Dried thyme
   1/2 tsp  Ground black pepper
   1 pinch  Cayenne pepper
   1 tbsp  Butter
   1 tbsp  Olive oil


  Step 1
Place oil, butter & bacon rashers into a frying pan, stir & cook fry both sides over a med heat until bacon is just crispy, remove bacon onto a chopping board & keep cooking oil for later, chop bacon very finely & set aside.
  Step 2
In a saucepan add 3 tbsp of the cooking fat from the bacon, then add onions, fry off stirring over a med heat until light brown.
  Step 3
Next add cooked chopped crispy bacon, cider vinegar, sugar, thyme, both peppers & water, stir in & low simmer for 15 minutes, add balsamic vinegar stir in & cook for a further 2 minutes.
  Step 4
Spoon into sterile jars & lids while still hot, for extra protection & shelf life, place filled jars into boiling water for 10 minutes, turn off heat & allow to cool in the water. Keep in the fridge once opened, then should last for 1 weeks.

Suggestion & Tips

Great with cheese, crackers baked potatoes etc. You can add bourbon whisky &/or maple syrup instead of the sugar.
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