Bacon jam recipe
- Preparation and cooking time
- Total time
- A little effort
- Serves 6-8
Skip to ingredients
- 500g smoked streaky baconcut into small lardons
- 2 onionsfinely chopped
- 2 cloves garlicfinely chopped
- chopped to make 2 tbsp aji panca or chipotle in adobo from a jar
- 1⁄2 tsp smoked paprika
- 3 tbsp brown sugar
- 3 tbsp black treacle
- 75ml cider vinegar
- 2 shots (or 3 tbsp strong coffee) espresso
Method
step 1
Put the bacon into a frying pan over a low heat and cook slowly to render the fat. As the fat melts, pour it away. Keep cooking until the bacon starts to caramelise. (The brown bits that stick to the bottom are all good, so scrape them up and leave them in the pan.)
step 2
Add the onions and garlic and continue to cook, without colouring, until soft. Add the aji panca or chipotle in adobo, smoked paprika and brown sugar and cook for a further 5 minutes.
step 3
Add the treacle, vinegar and espresso and simmer gently for an hour or so until the mixture has a jam-like consistency. You only need 2 tbsp for the braised ox cheek recipe, so put the remainder into a sterilised container, allow to cool, then cover and chill. It will keep for up to a week in the fridge.
