BACON JAM FOR SMALL HOUSEHOLDS. wholly indulgent, not for anyone with blood pressure issues

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An outrageous, sophisticated savoury spread...

'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) 

 
This popular extraordinary condiment was first posted nearly 5 years ago and remains one of the Blogger's favourites.

It is a sensational culinary experience: a salty, sweet, tangy onion-y concoction 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.

It is a financial indulgence.  And though we're in the middle of a cost of living crisis 67goingon50 strongly believes we still need our once-a-week treats if we're not going to go bananas.  

Thus the recipe has been halved to reduce cost and calories.  (But if you're entertaining others, the original recipe is here.)

Bacon jam has been around for awhile, but mostly in upmarket delis and restaurants with prices to match.  This recipe* is great value AND is lower in sugar and free from added preservatives.  

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

Cost: £3.50'ish
Makes: 1 cup 

Ingredients:
     125-187gm/4.5-6oz back bacon that has some fat

        

Bacon & Onion Jam

    1 med onion diced (1 cup)
    1 large cloves garlic, grated 
   
     1 tbsp soft brown  sugar
   25ml maple syrup 
   35ml-1.2oz  white wine vinegar
   15ml/1/2oz brandy, whiskey or fresh fruit juice  
     I/2 mug strong coffee

   
     coarsely ground pepper

Method:

1. Preheat oven to 180c/350/gas 5
2. Lay out bacon slices on a metal rack on baking trays; bake 15 mins
3. Move bacon to paper towels; save 1-2 tsp bacon fat
4. Heat med deep pan over med heat, add reserved bacon fat, onions and garlic; cook stirring occasionally until onions are translucent (5'ish mins) 
5. Add brown sugar, maple syrup, vinegar, coffee & alcohol; bring to a boil; bubble 2 mins, scraping up any bits stuck to the pan 
6. Reduce heat back 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 an airtight jar
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:

• Nitrate-free bacon is regularly sold at M&S, often on offer at 2 x 200gm packs for £6
• 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.