Super Easy Smoky Bacon Jam
If you’re a fan of bacon you probably don’t just like it, you love it. And that’s for good reason – it’s glorious. This recipe celebrates everything that’s excellent about the salty pork ingredient, and as Sydney’s Brent Templeton says, it’s so versatile.
“This is a great condiment to add to a burger, chicken schnitzel or sausage sizzle, but it is just as satisfying on its own with fresh crusty bread. And a cold beer, of course,” says the Sydney Boon Cafe chef.
Brent Templeton’s bacon jam
Makes about 800g (3 cups)
Preparation time: 10 minutes
Cooking time: 50 minutes
2 tbsp olive oil
500g smoked bacon rashers, very thinly sliced
2 garlic cloves, crushed
100g (3½ cups lightly packed) soft brown sugar
Option one: fruity jam
500g (2¾ cups) red onions, thinly sliced
125ml (1/2 cup) red wine
1½ tbsp red wine vinegar
Option two: caramel jam
500g (2¾ cups) brown onions, thinly sliced
125ml (1/2cup) black coffee 1½ tbsp malt vinegar
Heat olive oil in a large frying pan over medium heat. Add bacon and fry, stirring occasionally, for 5 to 10 minutes or until crisp and golden and the fat has rendered. Remove with a slotted spoon and drain on paper towel.
Add onion to the bacon fat (red onions make it fruitier; brown onions more caramel-flavoured) and cook over low heat, stirring occasionally, for about 15 minutes or until starting to caramelise. Add garlic and cook, stirring occasionally, for another 5 to 10 minutes, until soft.
Return bacon to pan and stir in sugar. Add red wine and red-wine vinegar for the fruity version, or coffee and malt vinegar for the caramel version, then season to taste with salt and freshly ground black pepper. Reduce heat to low and cook, stirring constantly to make sure it doesn’t catch on the pan, for about 15 minutes or until it becomes sticky and jammy.
Refrigerated, bacon jam will keep for up to a month.