BACON JAM WITH BRANDY, an indulgence, good value, lower sugar, free from added preservatives,

An outrageous, sophisticated savoury spread...

first published 2018; updated 11/22

'Breakfast in a Jar'?
'Wow! Best thing I've ever eaten' 'Sweet & savoury'

Warning: this recipe is not suitable for people with blood pressure issues  (a lower salt alternative is offered  in Onion Tomato Jam - bottom page) 

If you're a fan of the occasional hit of bacon and haven't yet had - or thought you couldn't afford - bacon jam, prepare yourself for a sensational culinary experience.

Bacon jam is a salty, sweet, tangy oniony condiment studded with bacon bits; it has multiple layers of fabulous flavour.  

It's absolutely marvellous on toast, 
with hard cheeses like smoked cheddar or a creamy cheese like brie.  It can replace mayonnaise in sandwiches.  




Bacon jam has been around for awhile, but mostly in upmarket delis and restaurants with prices to match.  This recipe*, though indulgent financially, is still much better value.  It's also lower in sugar and free from added preservatives.  

The apricot brandy adds an intriguing layer of flavour but if it's not your taste, replace with fresh apple or orange juice. 

The jam can be stored in the fridge until the expiry date of the bacon but honestly?  It won't last that long.

For small households, check out: Bacon Jam for Small Households

Cost: £6.00'ish (2022)
Makes: 2 cups 

Ingredients:
    250-375gm/9-12oz back bacon that has some fat (nitrate free if you can get i
        

Bacon & Onion Jam

    2 med onions diced (2 cups)
    3 cloves garlic, grated 
   
     2 tbsp soft brown sugar
   50ml maple syrup 
   70ml/2.4oz white wine vinegar
   30ml/1oz cherry brandy (or whiskey, brandy or fresh fruit juice)  
     1 cup coffee
   
     coarsely ground pepper

Method:

1. Preheat oven to 180c/350/gas 5
2. Lay out bacon slices on cooling rack on baking trays; bake 15 mins
3. Move bacon to paper towels; save 1-2 tsp bacon fat
4. Heat large deep pan over med heat, add bacon fat, onions and garlic; cook stirring until onions are translucent (about 5 mins) 
5. Add brown sugar, maple syrup, vinegar, coffee & alcohol; bring to a boil; allow to bubble 2 mins, scraping up any bits stuck to the pan 
6. Reduce heat to med; simmer at a low bubble until almost all the liquid is gone and the mix is  thick - about 35 mins (the wider the pan; the faster it will reduce)
7. Meanwhile, chop bacon into small pieces
8. Transfer half the onions and half the bacon to a deep bowl or blender; process roughly (a stick blender does nicely) - aim for an interesting texture not puree
9. Pour back into the pan with the onions; add rest of bacon & pepper to taste;  mix well
10. Cool; transfer to airtight jars
11. Store in fridge one month or until bacon expiry date

Comments:
'Wow, it's amazing - the best thing I've ever eaten!  It has a completely new taste.  I'm going to learn how to make it.' Political Agent
'It's delicious. I love the sweet & savoury'  Campaign Manager
'It's breakfast in a jar. I'd eat more but bacon isn't good for my blood pressure.' Office manager

Tips:
A vegetarian version of this is available, Tomato Jam

*adapted from Christopher Sjuve 'The Bacon Book' 

Go to Sauces/Dips for more condiments...

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This is a B  Lee/ Bright Sun Enterprises recipe and may not be reproduced without written permission.