Bacon Jam

This jam is a glorious combination of salty, smoky, spicy and sweet and is a great partner for cheese.

This bacon jam is SO good and since I started making it over a decade ago, whenever I have made a batch, people have always asked for a pot of it – one of the best compliments that can be paid!

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I first stumbled across bacon jam many years ago in a farm shop and went instantly from being a sceptic to a convert! It is always fantastic with cheese or even just spread on hot buttered toast. However, I also love it dolloped onto burgers and tacos.

You can buy bacon jam, but homemade is far nicer and is so much cheaper.

About this recipe

From the first jar of bacon jam I tried, I played around with the ingredients listed on the label, adapting the recipe gradually to give what I think is the right balance of the salty, sweet and punchy.

I do adjust the recipe from time to time, such as if I want more of chilli kick or I am using up ingredients:

• adding smoked ancho chillies
• using jalapeño chilli from the jar, along with a couple of tablespoons of its brine
• varying the sugar to use what I have in the cupboards
• varying the vinegar: balsamic vinegar instead of wine vinegar is particularly lovely

Serving suggestions

This bacon jam is lovely with cream cheese on a savoury scone, such as my Brie scones . But this jam is so versatile: a spoon of it with top quality sausages turns them into something even more majestic.

Or why not a simple puff pasty bacon, onion & goats cheese tart:

• roll out some puff pastry into a large rectangle
• spread over some cooked and cooled onions
• dot bacon jam over
• tear some goats cheese over the top
• bake for 20-25 minutes at 200°C

Bacon jam- makes two medium jars

• 250g smoked back bacon, with rind trimmed off
• 1 medium onion, peeled
• 1 large clove of garlic, peeled
• 1 fresh red chilli, with or without the seeds
• 1 tablespoon smoked paprika
• 2 tablespoons runny honey
• 100ml red wine vinegar
• 120g dark brown sugar

(1) Put the bacon into into a food processor and blitz until you get a coarse texture: you can chop the bacon finely if you prefer chunks, but I prefer it fairly well pulped.

(2) Tranfer the bacon pulp to a pan without any oil, and heat gently over a low to medium heat to allow any remaining fat in the bacon to render down. Stir from time to time, cooking for about 20 minutes.

(3) Put the remaining ingredients into the food processer and blitz to give a smoothish paste. Pour over the bacon and bring to a gentle simmer, stirring to dissolve the sugar.

(4) Simmer gently over a low heat, stirring from time to time, for about 30 minutes or until there is little liquid left: what liquid is left should be syrupy rather than runny.

(5) Spoon into clean, sterilised jars and seal. Keep in the fridge and tuck into as often as you want to!