Earlier in the year, we went for breakfast at Seven Seeds cafe in Melbourne (which I should mention is a wicked cafe, by the way) and for the first time experienced bacon jam. To be precise, they served hard boiled eggs with warm bacon jam. Tasty.
I looked it up straight away and found the recipe at Not Quite Nigella and Martha Stewart. I forgot about it until a conversation about the ‘next big thing’ with the amazing Butchers Hook - and here it is. It was actually really easy to make. I was having a bit of a lazy cooking day, so the great part is that you just fry off the bacon and onion, chuck it into a pot with the rest of the ingredients and simmer for a couple of hours until it caramelises and then blend. There you have it, bacon jam.
Frying off the bacon
Give it a good simmer
A mouth watering jar of bacon jam
Bacon Jam
800 grams of smoked bacon
6 cloves garlic, chopped
2 red onions, sliced
3 tablespoons brown sugar
3 shots of espresso coffee
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 bay leaf
1 tspn dried chilli flakes
Black pepper to taste
extra water
Cook bacon, onions and garlic in a frying pan over a medium heat until bacon fat is rendered and bacon is lightly browned. Add remaining ingredients and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Cook for two hours, until syrupy then blend to preferred consistency (I like mine fairly chunky).
Cool, then refrigerate. Or alternatively, warm a tablespoon in a pan and enjoy with eggs cooked in your favourite way!
Mmmmm … yes please