Hellooo lovers of good food, today I want to present you a most unusual concoction, which might sound gross at first glance: Bacon Jam. You might think ‘Salty bacon and sweet jam? Never gonna taste good!’ But this is not a maniac writing these lines, trust me. When you’re finished combining this unusual combination of ingredients, you’ll never want to spread anything else on cheese and bread. Okay, that’s maybe a bit too much, but it’s damn delicious, trust me.
This recipe has been on my cooking bucket list for a little while, just because it sounds like a crazy idea. And I’m all for crazy ideas when it comes to cooking! Although sometimes making something crazy can backfire – just last Saturday I spent 5 hours in the kitchen making a Ramen soup. Well, it didn’t end so well, let me tell you. Which doesn’t mean that I will abandon my love for Japanese food! It’s just that I’m a bit proud of my cooking abilities, so I don’t take defeat so well. Not my best trait I guess. On a happier note, the day after I managed to cook genuine spaetzle, with cheese and bacon and onions…just thinking about them makes my mouth water again!
- 500 g of smoked bacon
- 30 g of butter
- 5 small onions
- 2 cloves of garlic
- 5 tbsp. of brown sugar
- 2 tbsp. of smoked paprika powder
- ½ tsp. of chili flakes
- ½ tsp. of mustard powder
- 1 small piece of ginger
- ½ tsp. of cinnamon
- 200 ml of whiskey
- 150 ml of strong coffee
- 70 ml of balsamic vinegar
- 60 ml of maple syrup
- Sea salt and pepper
- First things first. Start by slicing up the onions and the garlic. Then finely chop the piece of ginger. In a large and heavy pan, brown the bacon slices at middle heat for about 3 minutes. After that, take the bacon out of the pan and remove the remaining bacon fat.
- Now add the butter and let it melt. Then add onions, garlic, brown sugar, spices and a pinch of salt. Braise everything for 6 minutes. In a next step, add the bacon again and mix well with the other ingredients. Then add the whiskey and allow it to reduce for 3 minutes.
- Subsequently, add the rest of the ingredients and let everything simmer for at least 1 hour. Stir occasionally and add the lid after half an hour. At last, remove the pan from the heat and let the mixture cool for a while. Remove a part of the liquid remaining fat.
- Now fill the mixture into a tall vessel and chop it with a blender. You can decide on the texture of your bacon jam! Serve it warm or cold and fill it into clean jars.
For your Pinterest board:
Damn, now I call that the definition of umami! This bacon jam is so flavor-packed it works real well with something that keeps in the background. For example, mild cheese, toasted bread or plain crackers are perfect! I love that it’s both hearty, sweet and a bit spicy, a real rollercoaster of tastes (and emotions?). And, it would look great on an antipasti platter, right? Just like the soused tomatoes, or the feta cheese!