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Bacon jam recipe

Bacon jam

PT1H15M

1
In a hot pan, render down the fat on the pancetta lardons, then remove with a slotted spoon
  • 250g of smoked pancetta lardons
  • 3 onions, finely diced
2
Reduce the heat and fry the onions in the pancetta fat until soft but not coloured
3
Return the pancetta to the pan with the vinegar, sugar and coffee and reduce over a low-medium heat for approximately 10-15 minutes until the mix reaches a jam-like consistency
  • 200ml of cider vinegar
  • 200g of soft brown sugar
  • 200ml of coffee, strong and black
4
Allow to cool, then transfer to sterilised jars - the jam will keep for up to 10 days

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  • Bacon jam

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