Bacon Jam Recipe

Jack Campbell shares his bacon jam recipe from The Little Bacon Cookbook

Jack Campbell shares his bacon jam recipe. Picture / Supplied.

Imagine you’re making a sandwich or a burger and you open the fridge only to find that you’ve run out of bacon. It’s a difficult and distressing thought to dwell on, so stay with me here just a moment longer. Imagine then, discovering that past you had cooked up a batch of this jam: an in-case-of-emergency-break-glass jar of bacon-laced jammy goodness to get you through the hard times.

Makes about 2½ cups

500 g rindless loin (back) bacon, chopped
2 tablespoons olive oil
2 onions, thinly sliced
2 garlic cloves, finely chopped
½ teaspoon chilli powder
1 sprig rosemary
150 g soft brown sugar
375 ml beer
160 ml malt vinegar
80 ml maple syrup
Salt and freshly ground pepper

1. Put the bacon in a large, cold heavy-based frying pan over medium-high heat and cook, stirring occasionally, for 10 minutes or until well browned and crisp. Remove with a slotted spoon and drain on paper towel.

2. Add the oil and onions to the pan and cook over low heat for 10 minutes or until soft and caramelised. Add the garlic, chilli powder and rosemary and cook for 1 minute.

3. Return the bacon to the pan and then add the remaining ingredients and 500 ml water. Simmer, uncovered, for 45–50 minutes until most of the liquid has reduced and the mixture is thick. Season to taste. Blend in a food processor until the bacon is finely chopped and the mixture is the consistency of a thick jam. Spoon into a large sterilised jar and store in the refrigerator.

Note: This jam is particularly good on burgers and sandwiches. It has a lovely salty–sweet punch. It is best eaten within 5 days of making.

This recipe is extracted with permission from The Little Bacon Cookbook by Jack Campbell, published by Smith Street Books, $35.

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