Bacon jam

Bacon jam

You didn’t know it existed until now


300g smoked bacon, cut crosswise into 1 inch pieces

1 large white onions, diced small

2 garlic cloves, smashed and peeled

1/2 cup cider vinegar

3 tbsp brown sugar

2 tbsp maple syrup

1/2 cup brewed coffee


  1. In a large pan, cook the bacon  until fat is rendered and bacon is lightly browned.
  2. With a slotted spoon, transfer the bacon to paper towels to drain.
  3. Pour off all but 1 tablespoon of fat from the pan then add the onion and garlic and cook until the onions are translucent.
  4. Add the vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up browned bits from the pan.
  5. Add the bacon back to the pan and stir to combine.
  6. Leave to simmer uncovered until most the liquid has evaporated and turned into a syrupy consistency. This should take about 45 minutes.
  7. Transfer to a food processor and pulse until coarsely chopped.
  8. Let cool, then refrigerate in airtight containers for up to 4 weeks.

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