Bacon Jam
Makes about 500ml
- 450g streaky bacon, diced
- 1 large onion, diced
- 4 cloves garlic, crushed
- 60ml cider vinegar
- 185ml freshly brewed coffee
- 50g soft brown sugar
- 60ml maple syrup
- 60ml bourbon
- 2 tsp chipotle in adobo
- ½ tsp cumin
- Put the bacon in a large saucepan and cook on a medium heat until the bacon really crisps up, stirring all the while to keep it from sticking. Remove from the heat and set aside.
- Add the onion to the pan and cook on a very low heat. After 5 mins add the garlic then continue cooking until the onion begins to caramelise, it should take around 20 mins.
- Pour in the vinegar to deglaze the pan.
- Add the bacon back in, as well as the coffee, brown sugar, maple syrup, bourbon, chipotle, cumin and some black pepper.
- The heat should be on the very lowest setting and cook for about 2 hours for the jam to reduce.
- When it’s ready, turn off the heat and pour into a sterlised jar. Keep the jam in the fridge ready for whenever you need it.