You had me at bacon.... A rich, sweet, smoky relish made with non other than my favourite, bacon.
This jam is perfect with fried eggs, hotcakes and french toast in the morning. Spread on your favourite sandwich for lunch. A teaspoon added to a simple salad dressing, or mixed into a simple pasta sauce for dinner. This bacon jam keeps refrigerated for up to 2 months.
300g rindless bacon, thinly sliced
1 onion, thinly sliced
3 garlic cloves, finely chopped
1 tsp chilli flakes
1/2 cup (125ml) cider vinegar
1/2 cup (125ml) tomato ketchup
1/2 cup packed dark-brown sugar
1/4 cup (60ml) maple syrup
1/2 cup (125ml) espresso coffee
Combine all ingredients in a saucepan over low heat. Cover with a lid and cook for 2 hours, stirring occasionally. Remove lid and cook for a further 1 hour, stirring occasionally until liquid is reduced and jam is thick and glossy.
Makes 2 cups.
Keep refrigerated for up to 2 months.
Labels: salad & sides