jam jar

Video: Dan Doherty’s bacon jam recipe

  • serves 6-8

*Scroll down to watch our how-to video*. Indulge in a jar of delicious bacon jam, perfect with toast or roast meats. This recipe calls for less than 10 ingredients and is ready in 1 1/2 hours.

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Ingredients

  • smoked streaky bacon 500g, cut into small lardons
  • onions 2, finely chopped
  • garlic 2 cloves, finely chopped
  • aji panca or chipotle in adobo from a jar chopped to make 2 tbsp smoked paprika 1⁄2 tsp
  • brown sugar 3 tbsp
  • black treacle 3 tbsp
  • cider vinegar 75ml
  • espresso 2 shots (or 3 tbsp strong coffee)

Method

  • Step 1

    Put the bacon into a frying pan over a low heat and cook slowly to render the fat. As the fat melts, pour it away. Keep cooking until the bacon starts to caramelise. (The brown bits that stick to the bottom are all good, so scrape them up and leave them in the pan.)

  • Step 2

    Add the onions and garlic and continue to cook, without colouring, until soft. Add the aji panca or chipotle in adobo, smoked paprika and brown sugar and cook for a further 5 minutes.

  • Step 3

    Add the treacle, vinegar and espresso and simmer gently for an hour or so until the mixture has a jam-like consistency. You only need 2 tbsp for the braised ox cheek recipe, so put the remainder into a sterilised container, allow to cool, then cover and chill. It will keep for up to a week in the fridge.

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