Bacon jam

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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




Bacon jam


  • Jam jars


In a hot pan, render down the fat on the pancetta lardons, then remove with a slotted spoon
Reduce the heat and fry the onions in the pancetta fat until soft but not coloured
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
Allow to cool, then transfer to sterilised jars - the jam will keep for up to 10 days
First published in 2015

Ollie Moore combines expert technique with lesser known ingredients to create truly unique dishes full of interesting, tasty flavours.

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