Bacon jam
Item 1 of 1
Ollie Moore's bacon jam recipe produces a quirky, tasty side or dip - a fine addition to the condiment cupboard and exquisite alongside barbecued meats or when dolloped into a burger with blue cheese.
First published in 2015
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Ingredients
Metric
Imperial
Bacon jam
- 250g of smoked pancetta lardons
- 3 onions, finely diced
- 200ml of cider vinegar
- 200g of soft brown sugar
- 200ml of coffee, strong and black
SAVE RECIPE
Equipment
- Jam jars
Method
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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