Bacon jam… this is a recipe that stirs a Marmite reflex – either the light bulb moment look of wonderment or the gag reflux look of horror. It was printed out off the wonderful Not Quite Nigella blog, and wasn’t in my house two days before I came home to the aromas of stewing bacon on the hob.
There’s a fascinating addition of maple and coffee, which dominate the taste to start with, but boil off to leave a more subtle hint to the finished product, and take the edge off the saltiness.
It’s delicious with cheese, in a croissant, spread on toast, or if you’re really naughty, a sneaky spoonful straight from the jar. For more details and pictures, see the original Not Quite Nigella post, and some links to other imaginative bacon recipes.
500g smoked bacon
4 cloves garlic, chopped
1 medium brown onion sliced
3 tblsp brown sugar
Tabasco sauce (according to taste)
1 cup coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
Black pepper to taste
In a non-stick pan, fry the bacon in batches until lightly browned and beginning to crisp. Using a pair of scissors cut into 1 inch pieces. Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
After 5 minutes of cooking, transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water. Simmer for two hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
After 2 hours of cooking, it should be ready. Cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the “jam” or of course you could keep whizzing and make it a smoother and more paste like.