This intriguing concoction first came to my attention earlier this year. I couldn't wait to find out what it was... a paté, a chutney, potted meat or jelly? But try as I might I could not get my little paws on a jar. I stalked @edhick (the maker) on Twitter, I badgered stockists, all to no avail. There was nothing left to do but make some. I donned my recipe sleuth hat and trawled the web and historical recipes for information. After extensive research I am pleased to announce that I am now the world's leading authority on 'bacon jam' and I shall be choosing it as my specialist subject on Mastermind. Here's what I did...
500g good quality smoked bacon, diced
A large onion (200g approx.) cut into a rough dice
2 garlic cloves minced
220g brewed coffee (the good stuff, strong)
30g apple cider vinegar
1 tbsp. worcestershire sauce
30g brown sugar
2 tbsp maple syrup
1 tbsp. cocoa powder
Cook the bacon over a high heat in a large heavy bottomed pan, stirring occasionally until the fat is rendered and the bacon is lightly browned (approximately 20 minutes). With a slotted spoon, remove the bacon onto a paper towel lined plate and let it drain.
Pour off all but 1 tablespoon of the bacon fat from the pan. Add the onions, and cook until they are translucent. Add the minced garlic, fry until fragrant. Add the vinegar, sugar, maple syrup, worcestershire sauce, cocoa powder and coffee, bring to the boil, stirring and scraping up the bacon bits from the bottom of the pan. After 2 minutes, add the bacon, and stir to combine. Simmer until dark and syrupy (about two hours), adding a couple of tablespoons of water at a time if your mixture starts to look dry.
Let the 'jam' cool, then pulse it in a food processor for 2-3 seconds. It's better to leave some texture to it, preferably a bit rustic with chunks. Then refrigerate in an airtight container.
It will keep in the refrigerator for up to 4 weeks, but believe me there is no way it will last that long! In fact I wish I had doubled the recipe...
Like chutney, with equal notes of sweet and salty, it's perfect with cheese...
... and with eggs and all manner of cooked breakfast dishes. You can use it as a condiment on a burger or baked potato, stirred into stews and other slow cooked dishes to give a deeper flavour. It is truly multi-talented and no one can ever have too much 'bacon jam'.