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Thursday, 18 August 2011

bacon jam, the eight wonder of the world...

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'.


  1. Will be trying this one out, as we don't seem to be able to find @edhick Bacon jam stocked in my neck of the woods. Lovely pics, & recipe.

  2. I've seen a lot of talk about bacon jam on twitter but this looks even better than I imagined! Love the pics and I can't wait to try and make it myself!

  3. Do please try it ladies, I can't say it will change your life, but it will probably change your life!

  4. EatLikeaGirl keeps talking about bacon jam on Twitter - I've never tried it but think I need to have a go at your recipe. I'm nto a huge cheese fan so would probably wolf it straight down with some bread... Love the idea of using it to top a burger too!

  5. Oh the effort, but the pictures are sorely tempting and I think I'll have to try it. Just the thing for a rustic picnic table, served with sourdough bread.

  6. Good news, Mise. Less effort for the owner of a generously proportioned range, madam! You must put it in your simmering oven while wandering about your garden dead-heading the roses and whatnot. I hope you like my plate.

  7. Everything is better with bacon! This needs to make it to my kitchen asap!

  8. I always thought that this 'odd flavoured' jam buzz was a bit of a fad until I made a chilli tomato jam. I can now safely say that I am a complete jam fanatic, the odder the better. Love love bacon jam. I am going to attempt an apple and green tomato one soon as my tomato crop this year is a disaster, small green marbles completely neglected...loving your blog by the way!

  9. I do like your plate; indeed, I covet it.

  10. Wow. I love the plate. We have tried the Ed Hicks jam. It was nice, but not as nice as I thought it would be. It was a little too greasy on the after taste. Yours sounds like a great recipe and now that I know you are the authority on this edible, I see no reason to get the Chef to make it, but will just beg and plead with you for a jar next time you make such an effort.

  11. I'm with Mona on this one, I wasn't completely crazy about Hick's one. I really like the sound of your recipe and I will be trying it out!


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